Name: Strawberry Sheet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 10 ½ oz (300g) fresh strawberries, washed and hulled; 2 tbsp (25g) granulated sugar; 1 ½ cups (215g) all purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup (200g) granulated sugar; 2 large egg whites, at room temperature; ½ cup (120ml) full fat sour cream; ⅓ cup (80ml) oil; 1 ½ teaspoon (7ml) pure vanilla extract; 1 ¼ cups (300ml) prepared strawberry puree; 3 drops red food coloring (optional); 4 tbsp (60ml) prepared strawberry puree; ½ cup (113g) unsalted butter; 2 cups (240g) powdered confectioner's sugar; ½ teaspoon pure vanilla extract

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I am so excited to share this Strawberry Sheet Cake Recipe with you because it quickly became one of my all-time favorite desserts. This cake is the perfect balance of moist, fruity, and lightly sweet with a luscious strawberry icing that feels like a gift in every bite. It’s straightforward enough to make any day but elegant enough to impress guests or celebrate a special occasion. I love how the fresh strawberries shine through in both the cake and frosting, making it refreshingly vibrant and irresistibly delicious.

Why You'll Love This Strawberry Sheet Cake Recipe

I have to say, what truly sets this Strawberry Sheet Cake Recipe apart is the incredible fresh strawberry flavor that’s baked right into the cake and carried through with the strawberry-infused icing. Unlike other strawberry cakes that can feel artificial or overly sweet, this one hits that perfect natural fruit sweetness with a tender crumb that almost melts in your mouth. The addition of sour cream and egg whites gives it a moist texture that stays fresh for days, which I always appreciate because I love serving it over several gatherings.

Another thing I adore about this cake is how easy it is to prepare without skimping on flavor or sophistication. The steps flow naturally, and none of the ingredients are complicated or obscure. I especially enjoy the way the recipe comes together quickly, from making the strawberry puree to whisking up the batter and then topping it off with that dreamy strawberry butter icing. It’s ideal for everything from casual family dinners when you want a treat to picnics, birthdays, or even potlucks where you want to stand out with something truly memorable.

Ingredients You'll Need

The image shows eight clear glass bowls and one small bottle on a white marbled surface. Starting from the top left, there is a large bowl filled with white flour, followed by a medium bowl of white sugar to the right. Below the flour, there is a smaller bowl with white baking powder and baking soda, and next to it, a small dark bottle, likely vanilla extract. Near the center is a small bowl with a pale yellow liquid, probably oil. To the right of the oil bowl, there is a medium bowl filled with bright red strawberries with green tops. At the bottom left, there is a glass measuring cup with a yellow liquid, possibly melted butter, followed by a small bowl with creamy white yogurt to its right. The last bowl, on the bottom right, holds a larger amount of white granulated sugar. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Strawberry Sheet Cake Recipe are simple, fresh, and come together beautifully to create that perfect balance of flavor and texture. Each component plays an essential role, whether it’s adding moisture, freshness, or the signature strawberry twist that makes this cake so special.

Quick Tip

All ingredient amounts are listed in the recipe card below

Fresh strawberries: These are the star of the show, providing natural sweetness and vibrant color.
Granulated sugar: Adds a balanced sweetness to both the cake and the puree.
All-purpose flour: Gives the cake structure while keeping it tender.
Baking powder and baking soda: Work together to ensure the cake rises perfectly.
Salt: Enhances all the flavors just right.
Egg whites: Help create a light and airy texture, making the crumb delicate.
Sour cream: Adds moisture and richness for that melt-in-your-mouth feel.
Oil: Keeps the cake moist and tender without weighing it down.
Vanilla extract: Adds a subtle depth of flavor complementing the strawberries.
Prepared strawberry puree: Intensifies the strawberry flavor within the cake and frosting.
Optional red food coloring: Enhances the cake’s rosy hue but isn’t necessary for flavor.
Unsalted butter: Used in the icing for a creamy, luscious finish.
Powdered confectioner's sugar: Sweetens and thickens the strawberry icing perfectly.

Directions

Step 1: Preheat your oven to 350°F (175°C). Line a 13x9-inch metal baking pan with parchment paper so the cake doesn't stick and lifts out easily.

Step 2: To make the strawberry puree, combine the washed and hulled strawberries with 2 tablespoons of granulated sugar in a blender. Puree until smooth. Reserve 4 tablespoons of this puree for the icing and set aside. The rest (about 1 ¼ cups) will go straight into your cake batter.

Step 3: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk in the granulated sugar until everything is evenly combined. This ensures your cake bakes up light and fluffy without lumps.

Step 4: In a separate medium bowl, whisk together the egg whites, sour cream, oil, and vanilla extract until smooth. If you want a more vibrant cake color, add 3 drops of red food coloring and mix well. Pour this wet mixture into the dry ingredients.

Step 5: Add the reserved strawberry puree to the batter and gently fold everything together until fully combined and no dry streaks remain. Be careful not to over-mix or your cake might become dense.

Step 6: Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 20-25 minutes until the cake is risen, lightly golden with a delicate pink tint, and a toothpick inserted into the center comes out clean.

Step 7: Let the cake cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely. This step prevents the icing from melting when applied.

Step 8: To make the strawberry icing, place the powdered sugar in a large bowl. In a small saucepan, combine the reserved 4 tablespoons of strawberry puree with the unsalted butter and bring to a gentle simmer. Stir occasionally until the butter is fully melted, then let it simmer with a gentle crackle for about 15 seconds. Remove from heat and pour the warm mixture into the powdered sugar. Whisk until silky smooth.

Step 9: Allow the icing to cool for about 10 minutes, whisking every couple of minutes to keep it smooth and prevent skin from forming.

Step 10: Pour the cooled icing over the completely cooled cake, spreading it evenly with a spatula. Leave the cake in a cool, dry place so the icing can set before slicing and serving.

Servings and Timing

This Strawberry Sheet Cake Recipe yields about 15 generous servings, making it perfect for a family gathering or small party. The prep time is approximately 20 minutes, which includes making the strawberry puree and mixing the batter. Baking takes around 20-25 minutes. Don’t forget to factor in about 10 minutes for the initial cooling in the pan plus additional cooling time on the wire rack before icing. Finally, allow another 10-15 minutes for the icing to set before serving. Overall, from start to finish, plan on about 1 hour to enjoy this delightful cake fresh and perfectly frosted.

How to Serve This Strawberry Sheet Cake Recipe

The image shows a rectangular baking tray lined with parchment paper that holds four square pieces of pink frosted cake, with one piece missing from the top left corner, revealing a light brown cake base beneath the smooth, creamy pale pink frosting layer. The frosting is evenly spread, slightly glossy, and has a few tiny red specks in it, likely from strawberries. At the top of the image, there is a clear bowl filled with whole fresh red strawberries with green leafy tops, along with a few loose strawberries resting directly on the white marbled surface. A beige and white striped cloth is partially visible on the left side of the frame. The scene is bright and clean with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

I love serving this Strawberry Sheet Cake Recipe fresh at room temperature because it lets the strawberry flavor truly shine. A big slice with a dusting of powdered sugar or a few fresh strawberry slices on top makes for a charming presentation. Sometimes, I like to add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. Both of these accompaniments add a cool creaminess that contrasts beautifully with the fruity sweetness of the cake.

For gatherings, I enjoy plating this cake with light and fresh accompaniments such as a mint leaf garnish or even a sprinkle of toasted almonds for a bit of texture contrast. This cake pairs wonderfully with sparkling rosé or a chilled glass of lemonade, which balances the sweetness nicely. It’s just as perfect for afternoon tea or brunch as it is for birthdays or holiday celebrations where you want a unique fruity dessert that’s not overly complicated.

If you want to serve the cake in a slightly chilled form, I recommend refrigerating it briefly before serving to allow the icing to firm up even more, which makes for neat slices. It’s delightful warm as well, right after baking, especially with a scoop of ice cream melting on top. This cake is so versatile that however you choose to present it, it always feels special.

Variations

I really enjoy experimenting with this Strawberry Sheet Cake Recipe to suit different tastes and dietary needs. For example, you can swap the all-purpose flour for a gluten-free blend if you need a gluten-free option. Just be sure to pick a blend designed for baking, and the cake will still be wonderfully moist and tender. For a vegan twist, I’ve replaced egg whites with aquafaba (the liquid from canned chickpeas) and used a dairy-free yogurt in place of sour cream—beats expectations every time!

If you’re craving flavor variations, you could mix half raspberry puree with the strawberries to create a berry medley cake or add a handful of chopped nuts or white chocolate chips into the batter for a fun texture surprise. I’ve even stirred in some fresh lemon zest to give the strawberry flavor a bright, citrusy lift which is fantastic for spring and summer occasions.

Instead of baking it in a traditional oven, I’ve tried making this cake in an air fryer using a suitable pan size. The result was delightfully tender and baked more quickly, which is a great hack when you’re short on time or don’t want to heat up the whole kitchen. Just keep a close eye on it as cooking times can vary.

Storage and Reheating

Storing Leftovers

To keep your Strawberry Sheet Cake fresh, I recommend storing leftovers in an airtight container or tightly wrapped in plastic wrap at room temperature if you plan to eat it within 1-2 days. For longer storage, refrigerate the cake to maintain the freshness of the strawberry icing and prevent spoilage. Make sure it is covered well to avoid drying out or absorbing other fridge odors. It will keep beautifully for up to 4 days in the fridge.

Freezing

This cake freezes quite well if you want to save some for later. I like to slice it into individual portions, wrap each piece tightly in plastic wrap, then place them inside an airtight container or freezer bag. The strawberry icing might change slightly in texture, but the flavor remains delicious. Frozen cake can be stored for up to 3 months. When you’re ready to enjoy, thaw the slices in the refrigerator overnight.

Reheating

Since this Strawberry Sheet Cake is best enjoyed at room temperature or chilled, I usually avoid reheating. If you do want it warm, I suggest microwaving single slices for about 15-20 seconds to gently bring out the softness without melting the icing completely. Avoid reheating the whole cake in the oven, as the icing may dry out or separate. Alternatively, serving with a warm side like vanilla custard or a warm berry compote is a great way to add warmth without losing the cake’s delicate texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries for the puree, but be sure to thaw and drain any excess liquid before blending. Frozen strawberries may have a softer texture, but the flavor will still be fantastic in the cake and icing.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes. This works well and maintains the moist, tender crumb typical of this Strawberry Sheet Cake Recipe.

Can I prepare the cake in advance?

You can bake the cake a day ahead and keep it refrigerated without icing. Apply the strawberry icing just before serving for the freshest look and flavor. This also helps prevent the icing from making the cake soggy over time.

Why do I need to use egg whites instead of whole eggs?

Using egg whites gives the cake a lighter, airier texture, making it delicate and tender. Whole eggs could make the cake denser, but if you prefer, you can try substituting, though the texture will change slightly.

Can I adjust the sweetness of the cake or icing?

Definitely. If you prefer a less sweet cake or frosting, reduce the granulated sugar or powdered sugar by about 10-20%. Keep in mind the strawberry puree adds natural sweetness, so taste as you go to get your preferred balance.

Conclusion

I truly hope you’ll give this Strawberry Sheet Cake Recipe a try because it’s one of those recipes that brings joy every time I bake it. The vibrant fresh strawberry flavor, the tender moist crumb, and the luscious strawberry butter icing create a wonderfully balanced treat that’s as fun to make as it is to eat. Whether you’re baking for family, friends, or just to treat yourself, this cake always feels like a little celebration on a plate.

Strawberry Sheet Cake Recipe

Why You'll Love This Strawberry Sheet Cake Recipe