Irresistible Strawberry Sheet Cake Recipe to Delight You

There’s something magical about a Strawberry Sheet Cake that makes every occasion feel like a celebration. Just imagine a cake that’s as soft as a cloud and bursting with the sweet, tangy flavor of fresh strawberries, all drizzled with creamy frosting. It’s the kind of dessert that beckons you to take just one more slice, promising endless joy with each bite.

I remember the first time I made this delightful treat for a summer picnic. My friends were skeptical at first—how could a sheet cake be anything but dry and boring? But once they took their first bite, I was met with wide eyes and happy smiles. It was like watching them rediscover dessert all over again! Trust me, this Strawberry Sheet Cake is perfect for potlucks, birthday parties, or simply when you want to impress your taste buds.

I still chuckle when I think about how my niece declared it “the best cake ever,” which led to her devouring almost half of it herself.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A must-have for structure; sifted to ensure lightness in your cake.

• Sugar: Granulated sugar sweetens the batter beautifully; don’t skimp on this essential ingredient!

• Baking Powder: Acts as the leavening agent; double-check its freshness for best results.

• Salt: Just a pinch enhances all the flavors; balance is key.

• Unsalted Butter: Use room temperature butter for easy creaming; it adds rich flavor.

• Eggs: Bring richness and structure; use large eggs for consistency.

• Milk: Adds moisture and tenderness; whole milk works best here.

• Fresh Strawberries: Choose ripe berries for maximum sweetness; chop them into bite-sized pieces.

• Powdered Sugar: For the frosting, it creates that silky-smooth finish we all love.

• Vanilla Extract: A splash enhances flavor and aroma, making everything taste even better.

• Cream Cheese: Essential for frosting; provides that luscious creaminess everyone adores.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Sheet Cake

Preheat Your Oven: Set your oven to 350°F (175°C) and grease a 9×13 inch baking dish with non-stick spray or butter.

Create Your Batter: In a large bowl, mix flour, sugar, baking powder, and salt until combined—this helps evenly distribute the ingredients.

Add Wet Ingredients: Cream together softened butter and sugar until fluffy; then add eggs one at a time followed by milk and vanilla extract. Mix until smooth.

Incorporate Strawberries: Gently fold in the chopped strawberries—be careful not to overmix as you want those juicy bits intact!

Bake Away: Pour batter into your prepared dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center.

Make Frosting While Cooling: Beat together cream cheese and powdered sugar until smooth. Add vanilla extract for extra flavor—it should be spreadable yet thick!

Now you’re ready to frost your cooled cake! Spread the frosting generously over the top, letting it drip slightly over the edges for that Instagram-ready look.

Slice it up, serve it on pretty plates, and watch as your family or guests dive into this delightful Strawberry Sheet Cake with glee. You’ll quickly find yourself basking in compliments like you just won a baking competition!

Perfecting the Cooking Process

Start by preheating your oven while mixing your batter. Bake the cake until golden brown, then let it cool completely before frosting for the best results.

Add Your Touch

Feel free to mix in other berries or nuts, swap vanilla extract for almond, or switch to cream cheese frosting for a tangy twist that elevates the flavors beautifully.

Storing & Reheating

Store leftover cake in an airtight container in the fridge for up to three days. For reheating, microwave individual slices for about 10-15 seconds.

Cooking this Strawberry Sheet Cake always takes me back to my childhood summers when my mom would whip it up for family picnics, bringing smiles all around.

FAQ

Can I use frozen strawberries in Strawberry Sheet Cake?

Yes, but fresh strawberries are recommended for the best flavor and texture.

How long will leftovers last?

Stored properly, leftover cake can last up to three days in the refrigerator.

Can I freeze Strawberry Sheet Cake?

Absolutely! Wrap slices tightly in plastic wrap and freeze for up to two months.

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Strawberry Sheet Cake

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• Author: Clara Rosewood
• Total Time: 45 minutes
• Yield: Serves approximately 12 1x

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Description

This Strawberry Sheet Cake is the epitome of summer sweetness, featuring a moist and fluffy texture infused with fresh strawberries. Topped with a creamy frosting, this cake is perfect for any celebration or as a delightful everyday treat. Your friends and family will be delighted by its vibrant color and irresistible flavor, making it an instant favorite.

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Ingredients

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• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 3 large eggs
• 1 cup whole milk
• 2 cups fresh strawberries (chopped)
• 2 cups powdered sugar (for frosting)
• 1 tsp vanilla extract
• 8 oz cream cheese (softened)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large bowl, mix together the flour, sugar, baking powder, and salt.
3. Cream the butter and sugar until fluffy; add eggs one at a time, then mix in milk and vanilla until smooth.
4. Gently fold in the chopped strawberries.
5. Pour the batter into the prepared dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
6. For frosting, beat cream cheese with powdered sugar until smooth; add vanilla extract.
7. Once cooled, frost the cake generously and serve.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 340
• Sugar: 28g
• Sodium: 250mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 49g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg