Best Strawberry Sheet Cake

Introduction

There is something about the smell of fresh strawberries mingling with warm cake batter that feels like a hug on a plate — that’s why this Best Strawberry Sheet Cake lives in my heart and on my recipe card. The first time I made it, my kitchen looked like a summer picnic had exploded in the most delicious way: bright pink swirls, sticky fingertips, and a crowd of friends asking for seconds. If you are looking for an easy recipe that reads like comfort food and doubles as an indulgent dessert for every festive meal, you have landed in the right place. If you love fruit-forward cakes, you might also enjoy this cozy twist on an apple dessert: apple pie cake recipe.

Why You’ll Love This Recipe

It tastes like summer in every forkful — sweet, slightly tart, and impossibly tender.
Fast enough to whip up between work and bedtime, yet special enough for a birthday or potluck.
Family friendly: kids will help mash strawberries and will happily lick the spoon.
Versatile: make it as an indulgent dessert or dress it down as a comforting snack with tea.
Can be adapted into a lighter, healthier option by reducing sugar or swapping some butter.

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Ingredients

2 cups all-purpose flour — the base that keeps the cake light and tender.
1 1/2 cups granulated sugar — balances the strawberry’s tartness; for a lighter option, reduce to 1 cup.
1 teaspoon baking powder — helps the cake rise evenly.
1/2 teaspoon baking soda — adds gentle lift and texture.
1/2 teaspoon salt — enhances all the flavors.
2 large eggs, room temperature — bind the batter and add richness; use flax eggs for a vegan alternative.
1 cup buttermilk, room temperature — keeps the cake moist; plain yogurt thinned with milk works as a substitute.
1/2 cup unsalted butter, melted and cooled — gives a tender crumb; swap half with neutral oil for a softer texture.
1 teaspoon pure vanilla extract — rounds the flavors beautifully.
1 1/2 cups hulled, pureed strawberries — fresh or thawed frozen will do; for an extra punch, stir in 1/2 cup chopped berries.
1/4 cup strawberry jam (optional) — intensifies the strawberry flavor when folded into the batter.

Substitutions: For gluten-free, use a 1:1 gluten-free flour blend. For a lighter cake, use coconut oil and a sugar alternative designed for baking. Dairy-free buttermilk can be made with almond milk and a tablespoon of lemon juice.

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Timing

Prep time: 20 minutes
Cook time: 25–30 minutes
Total time: 45–50 minutes

This is one of those quick dinner table desserts that is ready faster than takeout but gives you a homey, nostalgic payoff that feels like you waited all day.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment if you like easy removal. The oven’s warmth will make the whole house cozy — a little preview of what’s to come.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. The dry mix should look fine and uniform.
In another bowl, beat the eggs with the buttermilk, melted butter, and vanilla until glossy. Stir in the pureed strawberries and optional jam; the batter should blush pink and smell bright and fruity.
Pour the wet ingredients into the dry and fold until just combined — do not overmix. You want a tender crumb, not a chewy one. The batter will be slightly thick and flecked with red.
Spread the batter evenly into the prepared sheet pan and smooth the top with a spatula. Tap the pan gently on the counter to level it and release any air pockets.
Bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cake should spring back lightly when pressed. Your kitchen will smell amazing at this point — like summer afternoons and homemade joy.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or glazing. If you frost warm cake, the frosting will slide and look messy (though it will still taste delicious).

Tips and Variations

Add a simple strawberry glaze: powdered sugar mixed with a bit of strawberry puree until pourable.
Fold in 1/2 cup toasted coconut for tropical vibes or 1/2 cup chopped white chocolate for extra decadence.
For a healthier option, reduce sugar by 25 percent and add a mashed banana for natural sweetness and moisture.
Make it festive: top with fresh sliced strawberries, edible flowers, or sprinkles for a celebration-ready finish.
Turn it into cupcakes: bake in lined muffin tins for about 16–18 minutes at the same temperature.

Serving Suggestions

Serve this Best Strawberry Sheet Cake in big squares with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a lighter touch, a spoonful of Greek yogurt and a drizzle of honey makes it a family favorite morning treat alongside coffee. Picture a picnic blanket, sun on your face, laughter in the air, and a tray of glossy pink cake squares — it’s comfort food that brightens any occasion. If you are curating a cozy dinner night, pair a slice with warm tea and a savory simple salad from this collection of comforting recipes: cozy dinner recipe ideas.

Storage and Make-Ahead Tips

Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days in an airtight container; bring to room temperature before serving to restore tenderness.
Freeze slices individually wrapped in plastic and foil for up to 3 months; thaw in the fridge overnight and warm gently in a low oven.
Make the cake a day ahead and add fresh berries and glaze just before serving for the brightest flavor.

Pro Tips from the Kitchen

Use room-temperature ingredients to ensure even mixing and a smooth batter.
Puree your strawberries well for even color; leave some small chunks if you like a flecked texture.
Don’t overbake — check at 22 minutes if your oven runs hot. A slightly underbaked center will still set as it cools and remains moist.
If frosting, a light cream cheese frosting complements the strawberry flavor beautifully — balance the tang with a touch less sugar.
Let the cake cool fully before slicing to get neat, pretty squares every time.

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Frequently Asked Questions

Q: Can I use frozen strawberries?
A: Absolutely. Thaw and drain excess liquid, then puree. You may need to reduce added liquid slightly to keep the batter from becoming too runny.

Q: How do I get the brightest pink color?
A: Use concentrated pureed strawberries and a tablespoon of jam. For a natural boost, simmer down a small pot of strawberries to reduce excess water before adding to the batter.

Q: Can this recipe be doubled for a larger crowd?
A: Yes — two sheet pans will work. Bake each pan separately on the center rack or rotate halfway through if baking both at once.

Q: Is there a dairy-free version?
A: Swap buttermilk for plant-based milk plus a teaspoon of vinegar, and use dairy-free butter or oil. Use a vegan egg replacer if needed.

## Conclusion

This Best Strawberry Sheet Cake is more than a recipe — it’s a simple way to make ordinary days feel special and busy nights turn into sweet memories. Whether you bake it as a festive meal finale or a spontaneous weekend treat, it’s designed to be forgiving, joyful, and utterly delicious. For a classic inspiration and to compare notes with another beloved version, I like to peek at this lovely take on the same cake: Best Strawberry Sheet Cake – Southern Bite. Give it a try, invite someone over, and let the warm, fruity scent work its magic.

Contents

1 Best Strawberry Sheet Cake

Best Strawberry Sheet Cake

A delightful and easy strawberry sheet cake that embodies the essence of summer in every bite, perfect for any festive occasion or a cozy family dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 300 kcal

Ingredients

Dry Ingredients

2 cups all-purpose flour the base that keeps the cake light and tender.
1.5 cups granulated sugar balances the strawberry’s tartness; for a lighter option, reduce to 1 cup.
1 teaspoon baking powder helps the cake rise evenly.
0.5 teaspoon baking soda adds gentle lift and texture.
0.5 teaspoon salt enhances all the flavors.

Wet Ingredients

2 large eggs, room temperature bind the batter and add richness; use flax eggs for a vegan alternative.
1 cup buttermilk, room temperature keeps the cake moist; plain yogurt thinned with milk works as a substitute.
0.5 cup unsalted butter, melted and cooled gives a tender crumb; swap half with neutral oil for a softer texture.
1 teaspoon pure vanilla extract rounds the flavors beautifully.
1.5 cups hulled, pureed strawberries fresh or thawed frozen will do; for an extra punch, stir in 1/2 cup chopped berries.
0.25 cup strawberry jam (optional) intensifies the strawberry flavor when folded into the batter.

Instructions

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line with parchment if you like easy removal.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, beat the eggs with the buttermilk, melted butter, and vanilla until glossy. Stir in the pureed strawberries and optional jam.
Pour the wet ingredients into the dry and fold until just combined, being careful not to overmix.
Spread the batter evenly into the prepared sheet pan and smooth the top with a spatula. Tap the pan gently on the counter to level it.

Baking

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or glazing.

Notes

Tips: Add a strawberry glaze, fold in toasted coconut for tropical vibes, or use a light cream cheese frosting for an extra decadent touch. Store covered at room temperature for up to 2 days.

Keyword easy dessert, Fruit Cake, Sheet Cake, Strawberry Cake, Summer Recipe