What is strawberry sheet cake?

Strawberry sheet cake is a large, moist cake baked in a 9x13-inch or half-sheet pan, making it perfect for crowds. It features a tender vanilla or white cake base infused with fresh strawberry puree or chopped berries for natural flavor and pink hue. Topped with creamy strawberry buttercream or cream cheese frosting and fresh strawberries, it's ideal for potlucks, birthdays, or summer gatherings. Unlike layer cakes, its thin profile bakes evenly in 20-30 minutes, serving 20-24 people. This crowd-pleaser balances sweet-tart strawberry taste with fluffy texture—no layering required. For best results, use ripe strawberries and room-temperature ingredients to ensure even mixing and rise. (78 words)

How do you make strawberry sheet cake from scratch?

Start with a simple batter: cream 1 cup butter and 2 cups sugar, add 4 eggs and 1 tsp vanilla. Mix in 3 cups flour, 1 tsp baking powder, ½ tsp salt, and 1 cup strawberry puree (blend 2 cups fresh strawberries). Pour into a greased 9x13-inch pan and bake at 350°F for 25-30 minutes until a toothpick comes out clean. For frosting, beat ½ cup softened butter, 8 oz cream cheese, 4 cups powdered sugar, and ¼ cup strawberry puree until fluffy. Spread on cooled cake and garnish with sliced strawberries. Cool completely before slicing for clean cuts. Total time: about 1 hour. (112 words)

What ingredients do I need for strawberry sheet cake?

For the cake: 1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs, 1 tsp vanilla extract, 3 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 cup whole milk, and 1 cup strawberry puree (from 2 cups fresh or frozen strawberries). Frosting: ½ cup butter, 8 oz cream cheese, 4 cups powdered sugar, ¼ cup strawberry puree, 1 tsp vanilla. Optional: fresh strawberries for topping. Use full-fat dairy for richness. Measure flour by spooning into cup to avoid density. This yields a bakery-style cake serving 24. (98 words)

Can you make strawberry sheet cake ahead of time?

Yes, strawberry sheet cake stores well for make-ahead prep. Bake and cool completely, then frost and refrigerate up to 2 days in advance—flavors deepen as strawberries meld. Wrap unfrosted cake tightly in plastic and store at room temp up to 3 days, or freeze up to 2 months (thaw overnight in fridge). Frosted cake keeps in fridge 4-5 days in an airtight container. For best texture, bring to room temp before serving to soften frosting. Avoid freezing frosted cake as condensation ruins it. Perfect for parties—prep midweek for weekend events. (92 words)

How should you store strawberry sheet cake?

Store unfrosted strawberry sheet cake at room temperature in an airtight container for up to 3 days. Once frosted, refrigerate in a covered container or tightly wrapped to prevent drying—lasts 4-5 days. For longer storage, slice into portions, wrap individually in plastic, and freeze up to 2 months; thaw in fridge overnight. Keep away from strong odors as frosting absorbs smells. Serve at room temp for optimal flavor and texture. If transporting, use a cake carrier to avoid smudging. Pro tip: Press plastic wrap directly on cut surfaces to maintain moisture. (89 words)

Easy Strawberry Sheet Cake Recipe Perfect for Parties

Name: Strawberry Sheet Cake
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: – 1 cup unsalted butter, softened; – 2 cups granulated sugar; – 4 large eggs; – 1 tsp vanilla extract; – 3 cups all-purpose flour; – 1 tsp baking powder; – ½ tsp baking soda; – ½ tsp salt; – 1 cup whole milk; – 1 cup strawberry puree (from 2 cups fresh or frozen strawberries); – ½ cup butter, softened; – 8 oz cream cheese; – 4 cups powdered sugar; – ¼ cup strawberry puree; – 1 tsp vanilla; – Fresh strawberries for topping (optional)

Ingredients

– 1 cup unsalted butter, softened

– 2 cups granulated sugar

– 4 large eggs

– 1 tsp vanilla extract

– 3 cups all-purpose flour

– 1 tsp baking powder

– ½ tsp baking soda

– ½ tsp salt

– 1 cup whole milk

– 1 cup strawberry puree (from 2 cups fresh or frozen strawberries)

– ½ cup butter, softened

– 8 oz cream cheese

– 4 cups powdered sugar

– ¼ cup strawberry puree

– 1 tsp vanilla

– Fresh strawberries for topping (optional)

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Instructions

1-First Step: Prepare the strawberry puree and mise en place Blend 2 cups fresh or frozen strawberries until smooth to yield 1 cup puree; set aside. Soften 1 cup butter at room temperature. Measure all dry ingredients into bowls for quick assembly. Grease a 9×13-inch sheet pan with butter and line with parchment for easy release. This setup takes about 10 minutes and prevents last-minute rushes.

2-Second Step: Cream the butter and sugar In a large bowl, beat 1 cup softened unsalted butter and 2 cups granulated sugar with an electric mixer on medium speed for 3-4 minutes. The mixture should turn pale and fluffy, trapping air for a light cake. Scrape down sides to ensure even creaming. This builds the batter’s structure.

3-Third Step: Add eggs and vanilla Add 4 large eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract. Beat on medium for 2 minutes until fully incorporated and smooth. If batter looks curdled, keep mixing; it will come together.

4-Fourth Step: Combine dry ingredients In a separate bowl, whisk 3 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Alternate adding dry mix and 1 cup whole milk to the wet batter, starting and ending with dry. Mix on low just until combined. Fold in 1 cup strawberry puree gently to keep air in.

5-Fifth Step: Bake the cake Pour batter into prepared 9×13-inch pan and smooth top. Bake at 350°F for 25-30 minutes. Test with a toothpick in center; it should come out clean or with moist crumbs. Cool in pan 10 minutes, then transfer to wire rack. Full baking ensures even doneness for this strawberry sheet pan cake.

6-Sixth Step: Make the strawberry frosting Beat ½ cup softened butter and 8 oz cream cheese until creamy, about 2 minutes. Gradually add 4 cups powdered sugar, ¼ cup strawberry puree, and 1 tsp vanilla. Beat on medium-high for 3 minutes until fluffy. Taste and adjust puree for strawberry intensity. Spread over completely cooled cake.

7-Final Step: Finishing touches and serving Top with sliced fresh strawberries. Chill 30 minutes for clean slices. Serve at room temp for best flavor. This strawberry sheet cake with frosting serves 20-24 and wows at parties. Total time: about 1 hour plus cooling. For more inspiration, see this strawberry sheet cake variation.

Notes

🍓 Use ripe, in-season strawberries for the best flavor and natural color in both the cake and frosting—blend them fresh for superior taste.
🍰 Test doneness with a toothpick to avoid overbaking, ensuring a moist texture that complements the berry’s juiciness.
❄️ Wrap the cooled, unfrosted cake tightly and freeze for up to 1 month; thaw and frost for a quick dessert anytime.

Author: Brandi Oshea
Prep Time: 20 minutes
Cool: 30 minutes
Cook Time: 30 minutes
Category: Desserts
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 piece
Calories: 280 calories
Sugar: 30g
Sodium: 160mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 65mg