There’s something truly special about a homemade strawberry sheet cake. It’s the kind of dessert that feels like sunshine on a plate—bursting with juicy berries, a soft and tender crumb, and just the right amount of sweetness. Whether you’re making it for a birthday, a summer gathering, or just because you need a little pick-me-up, this cake is a guaranteed crowd-pleaser.
Trust me, this one’s a game-changer. The fresh strawberries bring a natural, fruity brightness, while the moist cake base creates a melt-in-your-mouth texture. Plus, it’s incredibly easy to make—no fancy skills required! Let’s dive in and make some magic.
Why You’ll Love This Recipe
- Versatile: Perfect for a weekend treat, a celebration, or even a casual dessert after dinner.
- Budget-Friendly: Made with simple ingredients you likely already have in your kitchen.
- Quick and Easy: No complicated steps, just mix, bake, and enjoy.
- Customizable: Love extra strawberries? Want to add a bit of citrus zest? Go for it!
- Crowd-Pleasing: Kids, adults, and even picky eaters will love every bite.
Ingredients in Fresh Strawberry Sheet Cake
The beauty of this cake lies in its simple yet flavorful ingredients. Here’s what makes it so delicious:
- Fresh Strawberries: The star ingredient, bringing natural sweetness and vibrant color.
- Flour: The foundation of the cake, giving it structure and softness.
- Sugar: Enhances the natural sweetness of the strawberries while keeping the cake moist.
- Butter: Adds richness and a velvety texture to the cake.
- Eggs: Essential for binding everything together and creating a tender crumb.
- Vanilla Extract: A must for that warm, classic cake flavor.
- Baking Powder & Baking Soda: The magic duo that helps the cake rise beautifully.
- Buttermilk: Keeps the cake moist and tender, adding a slight tang that balances the sweetness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
- Preheat Your Oven: Set your oven to the right temperature to ensure even baking. Grease and flour a baking sheet or line it with parchment paper.
- Prepare the Strawberries: Hull and finely chop the fresh strawberries. Set some aside for garnish if desired.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and baking soda. This ensures even distribution.
- Cream the Butter and Sugar: In another bowl, beat the butter and sugar until light and fluffy. This step is key for a soft, tender cake.
- Add the Wet Ingredients: Mix in the eggs, vanilla extract, and buttermilk, ensuring everything is well incorporated.
- Combine Everything: Gradually add the dry ingredients to the wet mixture, folding gently. Then, stir in the chopped strawberries.
- Bake to Perfection: Pour the batter into the prepared baking sheet and spread evenly. Bake until a toothpick inserted in the center comes out clean.
- Cool and Frost: Let the cake cool completely before adding your favorite frosting or a dusting of powdered sugar.
- Serve and Enjoy: Slice, serve, and watch everyone fall in love with this delightful treat!
How to Serve Fresh Strawberry Sheet Cake
- With Whipped Cream: A light and airy topping that complements the cake’s natural sweetness.
- Paired with Ice Cream: Vanilla or strawberry ice cream takes this dessert to the next level.
- Drizzled with Chocolate: A bit of melted dark or white chocolate adds a gourmet touch.
- As a Breakfast Treat: Yes, cake for breakfast—why not? A cup of coffee makes it even better!
Additional Tips
- Make Ahead: Bake the cake a day in advance and store it in an airtight container.
- Storage: Keep leftovers in the fridge for up to 4 days or freeze for longer storage.
- Flavor Boost: Add lemon zest for a citrusy twist or almond extract for a nutty depth.
- Decorating Fun: Top with extra strawberries, a dusting of powdered sugar, or edible flowers.
FAQ Section
Q1: Can I use frozen strawberries instead of fresh?
A1: Yes, but thaw them first and drain excess liquid to avoid a soggy cake.
Q2: What’s the best frosting for this cake?
A2: Cream cheese frosting is a classic choice, but whipped cream or a simple glaze works too.
Q3: Can I make this into cupcakes?
A3: Absolutely! Adjust the baking time to around 18-20 minutes for cupcakes.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 4 days.
Q5: Can I make this cake dairy-free?
A5: Yes! Swap buttermilk for almond milk with a splash of vinegar, and use dairy-free butter.
Q6: Can I freeze this cake?
A6: Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months.
Q7: What if I don’t have buttermilk?
A7: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.
Q8: Can I use a different type of flour?
A8: You can use cake flour for a lighter texture or gluten-free flour for a GF version.
Q9: How do I prevent the cake from sinking?
A9: Don’t overmix the batter and avoid opening the oven door too soon.
Q10: Can I make this cake less sweet?
A10: Reduce the sugar slightly or balance it with a tangy frosting like Greek yogurt frosting.
Final Thoughts
This Fresh Strawberry Sheet Cake is pure happiness in every bite—soft, sweet, and bursting with fresh berry flavor. Whether you’re serving it at a party, making it for family, or treating yourself, this cake is always a winner. Give it a try, and let me know how it turns out—I have a feeling you’re going to love it!
Print
Fresh Strawberry Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy strawberry sheet cake is ultra soft, moist, and bursting with fresh strawberry flavor. Made in one bowl, this homemade cake is topped with a silky strawberry cream cheese frosting for the perfect spring or summer dessert. Great for potlucks, birthdays, or any sweet craving!
Ingredients
Strawberry Sheet Cake:
- 3/4 cup vegetable oil (170g)
- 1/4 cup unsalted butter, melted (56g)
- 1 1/2 cups granulated sugar (300g)
- 3 large eggs
- 2 tsp vanilla extract
- 1/3 cup milk (80g)
- 340g fresh or frozen strawberries (about 1 1/2 cups puree)
- 2 3/4 cups all-purpose flour (360g)
- 2 tbsp cornstarch (20g)
- 3/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Optional: Few drops of pink gel food coloring
Strawberry Cream Cheese Frosting:
- 12 oz cream cheese, room temperature (340g)
- 1/3 cup strawberry jam (80g)
- 1/4 cup granulated sugar (60g)
- 1/3 cup heavy cream (80g)
- Pinch of salt
Assembly & Decoration:
- Fresh strawberries, sliced
Notes
- For deeper strawberry flavor, reduce the pureed strawberries in a saucepan for a few minutes before using.
- If using frozen strawberries, thaw them at room temperature for 30 minutes before blending.
- For a lighter frosting, whip the heavy cream separately and fold it into the cream cheese mixture.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 32 g
- Sodium: 220mg
- Fat: 18 g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg