There’s something timeless about a Strawberry Sheet Cake. Maybe it’s the sweet scent of ripe strawberries baking in the oven, or the way the soft, pink crumb melts in your mouth with every bite. This cake brings back memories of sunny birthdays, neighborhood potlucks, and family celebrations where dessert was always the star of the show.

What makes this cake so beloved? It’s simple to prepare, loaded with real strawberry flavor, and versatile enough for just about any occasion. Whether you’re baking for a summer cookout or a sweet spring brunch, this cake fits right in.

Best of all, it’s easy to serve a crowd without the stress of layering or complicated decorations. Just one pan, one beautiful pink cake, and a thick layer of frosting—what’s not to love?

What Is a Strawberry Sheet Cake?

A Strawberry Sheet Cake is a soft, moist, one-layer cake baked in a sheet pan, usually 9×13 inches. Unlike layered strawberry cakes, which can be time-consuming and require extra tools, this one is all about simplicity and flavor.

What sets it apart is its dense strawberry flavor—often achieved using fresh or pureed strawberries, strawberry gelatin, or even freeze-dried berries. It’s usually topped with rich cream cheese frosting or a vibrant pink buttercream that brings out the berry flavor even more.

Because it’s all baked in a single pan, this cake is perfect for feeding a group. No need to slice delicate layers or deal with fancy presentation—it’s rustic, homey, and downright delicious.

Whether served chilled on a hot day or slightly warm with a scoop of vanilla ice cream, this cake delivers all the flavor and nostalgia you could want from a classic strawberry dessert.

The Secret Behind Its Signature Strawberry Flavor

The real magic in a strawberry sheet cake lies in how you build the strawberry flavor. There are a few ways to go about it—and each one brings its own twist to the final taste.

Fresh strawberries add natural sweetness and moisture but can make the batter too wet if overused.
Strawberry puree strikes a great balance—adding bold flavor without overwhelming the texture.
Strawberry gelatin (like Jell-O) gives it that bright pink hue and a boost of flavor, but it can taste a little artificial on its own.

Best results? Use a combo of pureed fresh strawberries and a bit of freeze-dried strawberry powder. It gives you intense flavor without the extra liquid. That’s how you keep the cake moist and flavorful.

You can also add a touch of lemon zest or pure vanilla extract to brighten the flavor. It balances the sweetness and enhances the strawberry notes beautifully.

Ingredients Breakdown & Why They Matter

Let’s take a quick look at what each ingredient does in your strawberry sheet cake. Understanding the why helps you make better baking choices—and gives you confidence to customize the recipe later.

Flour (all-purpose): Provides structure and holds the cake together. Don’t use cake flour unless you want a much lighter texture.
Eggs: Essential for binding ingredients and creating a fluffy crumb.
Oil or butter: Adds moisture. Oil gives a softer, moister crumb, while butter adds a rich flavor. You can also use a mix of both.
Strawberries: You can use fresh chopped, pureed, or a combo. Some recipes add strawberry gelatin or freeze-dried berries for a more vibrant pink hue.
Sugar: Besides sweetening, sugar helps tenderize the cake and lock in moisture.
Sour cream or buttermilk: Adds tang and moisture, and reacts with baking soda for a lighter crumb.

Optional add-ins:

Vanilla extract for depth
Lemon zest for brightness
Chopped strawberries for bursts of fresh fruit inside the cake

Dietary substitutions:

Use gluten-free flour (with xanthan gum) for a GF version
Use plant-based yogurt or sour cream and neutral oil for a dairy-free option

Step-by-Step: How to Make Strawberry Sheet Cake

Let’s break down the process of making a delicious strawberry sheet cake—step by step. It’s easy, and once you try it, you’ll be baking it again and again.

1. Prepare the strawberries

If using fresh strawberries, wash and remove stems.
For puree: Blend until smooth. If watery, strain excess juice.
For chopped strawberries: Dice small for even distribution.
For freeze-dried powder: Just crush and set aside to mix in.

2. Preheat and prep your pan

Preheat oven to 350°F (175°C).
Grease a 9×13-inch sheet pan or line it with parchment for easy removal.

3. Mix your dry ingredients

Whisk together flour, baking powder/soda, and salt.
This helps distribute leavening evenly and avoids clumps.

4. Mix the wet ingredients

In a separate bowl, combine eggs, sugar, oil, sour cream, and vanilla extract.
Add the pureed strawberries and mix until well incorporated.

5. Combine wet and dry

Slowly add the dry mixture into the wet.
Don’t overmix! Stir just until combined. Overmixing makes the cake tough.

6. Bake

Pour the batter into your prepared pan.
Smooth the top and bake for 30–35 minutes or until a toothpick comes out clean.
Tip: Start checking at the 30-minute mark—don’t let it dry out.

7. Cool completely

Let the cake cool in the pan for 15 minutes, then on a wire rack until fully cooled.
Important: Only frost when the cake is completely cooled, or the frosting will melt.

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Tips for Getting It Perfect Every Time

Want a bakery-level strawberry sheet cake? These tips will help you avoid common mistakes:

Use room temperature ingredients. Cold eggs and dairy don’t blend as well and can lead to uneven texture.
Don’t overmix the batter. This is a big one. Stir until just combined for a tender, fluffy crumb.
Measure your flour correctly. Spoon flour into the cup, then level with a knife—don’t scoop! Too much flour = dense cake.
Grease and flour your pan, or line it with parchment. This prevents sticking and makes for a clean release.
Chill the cake before serving. Especially if you’re using cream cheese frosting, chilling helps it set and makes slicing neater.

Choosing the Perfect Frosting

A good frosting can take your strawberry sheet cake from great to unforgettable. The key is finding the right balance to complement the sweet, fruity base.

Cream cheese frosting is a classic go-to. Its rich, tangy flavor cuts through the sweetness of the cake and adds a smooth, luscious texture. If you love a balanced bite, this is the top choice.

Want to double down on the berry flavor? Try strawberry buttercream. By blending in freeze-dried strawberry powder or reduced strawberry puree, you’ll get a pretty pink hue and a burst of flavor without making the frosting runny.

For something light and summer-ready, go with a whipped topping or whipped cream-based frosting. It’s airy, cool, and perfect if you plan to serve the cake chilled.

Pro tip: Use freeze-dried strawberry powder for bold strawberry flavor without adding moisture.

Decorating ideas:

Fresh sliced strawberries
Sprinkles for a festive look
Use a piping bag for swirls or borders
Add edible flowers for spring/summer flair

Storage, Make-Ahead, and Freezing Tips

Once your strawberry sheet cake is baked and frosted, you’ll want to keep it fresh as long as possible—here’s how:

Store leftovers in an airtight container in the fridge. This keeps it moist and safe to eat for 3–4 days.
If you’re using cream cheese frosting, refrigeration is essential.
Want to make it ahead? Bake the cake a day before your event. Once cooled, wrap it tightly and refrigerate or freeze. Frost just before serving for best texture and appearance.

Freezing tips:

You can freeze the unfrosted cake (wrapped in plastic and foil) for up to 2 months.
For frosted cakes, freeze on a baking sheet uncovered for 1–2 hours, then wrap gently and store. Thaw overnight in the fridge.

This cake holds up beautifully in the fridge and freezer—just be sure to let it come to room temp before serving for the best texture.

Fun Variations to Try

Looking to mix things up? Here are a few delicious spins on the classic strawberry sheet cake that keep things fresh and fun:

1. Strawberry Lemon Sheet Cake

Brighten things up by adding 1–2 teaspoons of lemon zest to the batter and a splash of fresh lemon juice to the frosting. The citrus balances the berry sweetness beautifully.

2. Chocolate Strawberry Sheet Cake

Add a swirl of cocoa powder to half the batter or drizzle melted chocolate ganache over the top after frosting. Think chocolate-covered strawberries—but in cake form.

3. Mini Sheet Cakes

Bake in smaller pans or cupcake tins for individual portions—great for parties, bake sales, or gift boxes.

4. Gluten-Free or Dairy-Free Options

Use a 1:1 gluten-free flour blend for a celiac-friendly version.
Swap dairy ingredients with plant-based sour cream or yogurt and use dairy-free butter or oil.

Bonus: Strawberry Shortcake Sheet Cake

Use a vanilla base, fresh strawberries, and whipped cream frosting for a twist inspired by the classic dessert.

No matter the variation, the base remains simple, flavorful, and wonderfully customizable.

What to Serve With Strawberry Sheet Cake

This cake is a showstopper on its own—but pairing it with the right sides and drinks can turn it into a full dessert experience.

Here are some tasty serving ideas:

Iced tea or homemade strawberry lemonade for a refreshing match
A scoop of vanilla bean ice cream adds a creamy contrast
Top slices with fresh whipped cream and extra berries for elegance
Mint sprigs or edible flowers make a beautiful finishing touch

Serving tip: This cake tastes amazing chilled, especially in warm weather—great for outdoor gatherings or springtime brunches.

FAQs About Strawberry Sheet Cake

Can I use frozen strawberries instead of fresh?

Yes! Just thaw them completely and drain any extra liquid to avoid a soggy batter. You can puree them the same way as fresh berries.

Why did my cake turn out dense?

The two most common reasons are overmixing and using too much flour. Always stir gently and measure flour by spooning it into the cup and leveling it off—never scoop directly from the bag.

Can I use a box cake mix and just add strawberries?

Absolutely, and it’s a good shortcut. But for the best flavor, enhance it with real strawberry puree or gelatin. This gives the boxed mix a homemade feel.

What size pan should I use for this recipe?

A standard 9×13-inch sheet pan works best. For thinner cakes, you can use a jelly roll pan—just adjust the baking time to prevent overbaking.

Can I make cupcakes instead of a sheet cake?

Definitely! Divide the batter into lined muffin tins and bake at 350°F for 18–22 minutes. Perfect for birthday parties or portion control!

Strawberry Sheet Cake

Masters Of Kitchen

This Strawberry Sheet Cake is a moist, tender one-layer cake packed with real strawberry flavor and topped with a rich cream cheese or buttercream frosting. It’s the perfect crowd-pleasing dessert for birthdays, potlucks, and summer celebrations.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Cooling Time: 1

Total Time 1 55

Course Dessert

Cuisine American, Southern

Servings 16 servings

Calories 370 kcal

Equipment

9x13-inch sheet pan
Mixing bowls (2)
Electric mixer or whisk
Rubber spatula
Measuring cups/spoons
Blender or food processor (for strawberry puree)
Cooling rack
Parchment paper (optional)

Ingredients

For the Cake:

2 cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
3 large eggs
1 cup granulated sugar
½ cup vegetable oil
½ cup sour cream or buttermilk
1 tsp vanilla extract
¾ cup strawberry puree fresh or frozen and thawed
Optional: 2 tbsp freeze-dried strawberry powder
Optional: 1 tsp lemon zest

For the Frosting (Cream Cheese or Strawberry Buttercream):

8 oz cream cheese softened
½ cup unsalted butter softened
3½ cups powdered sugar
1 tsp vanilla extract
Optional: 2–3 tbsp strawberry puree or 2 tbsp freeze-dried strawberry powder
Pinch of salt

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch pan.
Prepare strawberries: Puree fresh or thawed frozen strawberries until smooth. Optional: strain excess liquid.
Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a larger bowl, beat eggs, sugar, oil, sour cream, vanilla, and strawberry puree until smooth.
Combine: Add dry ingredients to wet and mix gently until just combined. Do not overmix.
Bake: Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely in the pan, then transfer to a wire rack.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and strawberry flavoring. Beat until fluffy.
Frost the cake once it’s fully cooled. Decorate with fresh strawberries or sprinkles, if desired.
Chill or serve immediately. Refrigerate leftovers for up to 4 days.

Notes

For deeper flavor, use both strawberry puree and freeze-dried strawberry powder.
To make the cake ahead of time, bake the base one day before and frost the next day.
Store leftovers in an airtight container in the fridge for up to 4 days.
Want a lighter option? Use whipped topping instead of cream cheese frosting.
Can be made into cupcakes or mini sheet cakes—adjust baking time accordingly (18–22 minutes for cupcakes).
Use gluten-free 1:1 flour for a GF version, or plant-based alternatives for dairy-free.

Keyword Cream Cheese Frosting, easy strawberry cake, homemade strawberry cake, potluck cake, sheet pan strawberry cake, strawberry dessert, Strawberry Sheet Cake, Summer Dessert