Nothing makes me feel more nostalgic than strawberry sheet cake. It’s something my sister and I made for my dad’s birthday when we were little, although that was with a strawberry cake mix and canned frosting. It only felt right to redeem ourselves and create a fresh strawberry cake from scratch! No mixes, just fresh strawberries, cream cheese, and everything in between. It’s moist, flavorful, and all homemade!
How to make strawberry sheet cake using fresh strawberries
Before my mom told me that we actually just used a cake mix for my dad’s cake, I was scouring the internet trying to find the recipe I thought we might have used.
Through my deep dive, I found that most strawberry cake recipes out there rely on some sort of mix and hardly any actual strawberries. I just couldn’t accept that!
I made it my mission to create a flavorful and moist strawberry sheet cake that was also easy to make. To do so, I decided to use freshly pureed strawberries in the cake AND the strawberry cream cheese frosting.
The key is to get the perfect puree consistency. It should be thin enough to blend with the batter but not too thin to where you can’t see those pretty strawberry specks.
When running the strawberries through a food processor, stop right before they reach the point of a completely smooth puree. I’ve found this is the perfect way to bake with strawberries as I also did something similar with my Roasted Strawberry Cupcakes – they turned out to be a huge hit!
And because this is an oil-based cake, which is what makes it so moist, it’s important to use enough strawberries to cancel out the oil flavor. Using fresh strawberries helps to not only cancel out the oil, but also balance out the sweetness of the cake.
Why you should make strawberry cake from scratch
If you’re going to make a homemade strawberry cake, using fresh strawberries is the only way to go!
The main reason being that it’s easier than it might seem and doesn’t take that much more effort compared to using a jello or cake mix. The only extra step is to puree the strawberries which, in the grand scheme of things, isn’t that big of a deal especially when this cake is the outcome!
Many strawberry cake mixes have strawberry flavors and dyes to get that “strawberry” taste.. but why bake the fake stuff when you can have the real deal??
Finally, you probably already have all the ingredients you need to make a strawberry sheet cake from scratch. It doesn’t require anything fancy, unless you don’t keep cake flour in your kitchen. If that’s the case, using all all-purpose is totally fine. Your cake won’t turn out as tender but it will still be just as moist and flavorful.
Ok, I rest my case. Just know that baking with a fresh strawberry cake is so worth it.
How to remove a strawberry sheet cake from the pan
There are a few ways you can serve a sheet cake. The most popular route is to keep it in the pan which makes it easy to frost and store in the fridge. All you have to do is cover the top in plastic wrap.
If you prefer to ditch the pan completely, there’s two ways you can remove the cake. The first way is to grease the cake pan and cover just the bottom in parchment paper.
When the cake is completely cooled, flip it out onto a cooling rack then flip that back on to a serving surface.
The other way, which is what I chose, is to line the bottom and sides with one big strip of parchment paper (also greasing the pan). Letting the paper hang over the edges along the length of the pan allows you to lift it out later.
The cake must in the fridge for at least an hour for this step. Then simply lift and place the cake on a surface, frost, and slice!
To store the strawberry sheet cake, it’s easiest to slice the cake then place the pieces in an air tight container. Keep the strawberry cake in the refrigerator for up to 7 days.
Silky strawberry cream cheese frosting
Arguably the best part about this strawberry sheet cake recipe. The strawberry cream cheese frosting is so smooth and flavorful. I could easily eat it by the spoonful.
It’s also so easy to make and consists of just 4 ingredients:
- Butter
- Cream Cheese
- Powdered Sugar
- Strawberries
First and foremost, make sure the cream cheese and butter are at room temperature to get the perfect silky consistency. Cream the two together using an electric mixer then mix in the powdered sugar one cup at a time.
Once combined, mix in the strawberry puree.
The frosting will seem very thin, almost like pudding, which is why it’s made right when the cake is removed from the oven. This way, the two can chill alongside each other so that the cake cools completely and the frosting thickens up.
After the cake is completely cool to the tough, smear on the entirety of the frosting. Just know that as the frosting warms up, it will soften into a super silky consistency.
How to store fresh strawberry sheet cake
Since the frosting softens quickly, I don’t suggest leaving the cake out at room temperature for more than an hour. So to store, cover the cake and keep it in the refrigerator. It will keep fresh for up to 7 days!
For more delicious strawberry dessert recipes, check out my:
- Strawberry Cupcakes (made with roasted strawberries!)
- Fresh Strawberry Cake (layer cake)
- Strawberry Pizza
- Strawberry Pop Tart Shortbread
- Strawberry Pretzel Tart
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make this Fresh Strawberry Sheet Cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
PrintFresh Strawberry Sheet Cake
- Total Time: 1 hour 10 minutes
- Yield: 9×13 sheet cake
Description
This strawberry cake is incredibly moist and made with FRESH strawberries! No mixes, no food coloring, just natural strawberry flavor with a silky strawberry cream cheese frosting.
Ingredients
Strawberry Cake
- 2 cups (264g) all purpose flour *see notes for GF option
- 3/4 cup (98g) cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) vegetable oil
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 1/2 cups (325g) lightly pureed strawberries** (about 1 1/2 pints)
- 1 tsp vanilla extract
Strawberry Cream Cheese Frosting
- 8 oz full fat cream cheese, room temperature
- 1/2 cup (110g) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 cup (58g) lightly pureed strawberries**
Instructions
Strawberry Cake
- Preheat the oven to 350F and grease and line a 9×13 baking pan with strip of parchment paper. Allow the paper to cover the bottom and the two longest sides of the pan with some paper overhang for easy removal.
- To puree the strawberries, place them in a food processor and let it run for a couple seconds. Then pulse until it’s almost completely pureed but with a few small strawberry chunks. This is also the same process for the strawberries in the strawberry cream cheese frosting.
- For the cake, whisk together the all purpose flour, cake flour, baking powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, whisk together the oil, sugar, eggs, strawberry puree, and vanilla extract.
- Fold in the dry ingredients just until the batter comes together.
- Pour it into the prepared pan and spread it even.
- Bake for 35-40 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
- Let the cake cool completely in the pan before frosting. If you would like to lift the cake out of the pan, refrigerated it for at least an hour before doing so.
Strawberry Cream Cheese Frosting
- Make the frosting right when the cake is done baking so it can chill alongside the cake.
- Using a hand or stand mixer with the paddle attachment, mix together the cream cheese and butter.
- Mix in the powdered sugar 1 cup at a time, followed by the strawberry puree.
- Refrigerate the frosting for an hour so it can thicken up.
- Once the cake is completely cooled, spread the frosting on top. Serve right away or store in the fridge for up to 7 days. Enjoy!
Notes
*GLUTEN FREE – Although I haven’t tested it, I believe this cake would do well with gluten free flour. Sub the flour with a good quality gluten free baking flour – one with xanthan gum. I like Bob’s Red Mill 1-to-1 gluten free baking flour. Also spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour as this packs it into the cup, leaving you with way too much flour – thus a dry cake.
**PUREE – These measurements are of the puree, not the strawberries. First, puree the strawberries and then measure to the amounts listed above.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: strawberry cake, strawberry sheet cake, strawberry sheet cake recipe, fresh strawberry cake
Molly says
This cake is amazing! I am gluten free and used Cup4Cup GF flour and the texture was amazing. My family was blown away and asked for this to be made ever birthday.
Jenna says
Ah yay! So glad it worked as a GF dessert!!
Grace says
Could this recipe be used to make cupcakes instead of a sheet cake?
★★★★★
Jenna says
I suggest my roasted strawberry cupcakes instead! They’re so so good
Delia Evin says
Question, is there a way to substitute the cake flour? I haven’t been able to find any in my local stores.
Jenna says
Oh no! Try subbing in 3/4 cup all purpose flour but subtract 1 tablespoon and replace it with 1 tablespoon of cornstarch.
Mina says
Thank you so much for putting in the measurements in grams! It’s a lot more precise and makes it so much easier to bake. Can’t wait to try the recipe tomorrow<3
Jenna says
Of course! Enjoy!
Dain says
Could one substitute melted butter instead of vegetable oil?
Jenna says
You could, but it won’t be as moist 🙂
Suzanne says
This looks amazing! Did you top your sheet cake with freeze dried strawberries?
Jenna says
Yes just a sprinkle!
Jessica Green says
Have you tried using this recipe for a layered cake?
Jenna says
Click here for my strawberry layer cake as it’s based off of this recipe 🙂
tchris says
I can’t wait to try this! I see that there are 3 different scales 1x, 2x, 3x. Are the cooking times the same for all 3? I’m thinking of making this for a big party and it would be nice not to have to make a bunch of 9×13 cakes. Thanks!
Jenna says
What size were you thinking? I can’t imagine anything bigger than a 9×13 haha but the bigger the cake, the longer the back time.
karlie says
hi!
can you substitute the vegetable oil in the cake and the butter in the frosting with coconut oil? or at least sub one of them?
thank you!!
Jenna says
Yes you can sub coconut oil in the cake but you’ll need the butter in the frosting 🙂
Ruby says
Hi! I wanted to make a single layer cake so would this recipe work for that? I know you have a layered strawberry cake recipe as well but that one is 2 layers and in the past i’ve found that scaling down recipes doesn’t work very well.
★★★★★
Jenna says
It depends on the size of the pan but yes this can also be used as a single layer cake since it’s baked in a 9×13 🙂
Bria Swanson says
The strawberry cake was a big hit! I had no time to take a picture because when I looked up it was gone lol Everyone loved it The recipe was easy to follow and the cake had a strong strawberry flavor. My only mistake was the icing started to curdle once I put the purée strawberries in the mixture. I’m not sure what I did wrong?!?! Any advice would be much appreciated. Overall, this was a great recipe and I will definitely make it again. Thanks for sharing 💕
★★★★★
Jenna says
It could be that the strawberry puree was chilled or too cold when mixing it in to the frosting. Next time just make sure it’s at room temp!
Mia says
It’s one of my favourite summer recipes 😍 but I was wondering, if eggs could be replaced with an egg replacement powder (VG)? Wanted to make it for my friend, but she’s vegan, so just wanted to adjust the recipe, but not sure if it will work
Jenna says
I haven’t tried it myself but I think it’s worth a try!
Brittany says
Do you think I could use Mykonos cashew milk cream cheese & vegan butter to make this dairy free and still delicious?! I usually use coconut oil too, and I saw this would work in the comments!
★★★★★
Jenna says
You might have some trouble with the frosting because that cream cheese is really soft! But if you’re fine with a thinner frosting, then these swaps should work.
Terry says
Thank God I made a whole sheet of this, I can’t stop eating it😂
★★★★★
Alba says
This cake is so delicious and super easy to make! I made it yesterday for my baby shower and it was a huge hit!! I made it a little bigger (x1.5) and it was enough for about 20 adults and 10 kids. I didn’t use cake flour (not really a thing here in AU), but subbed 1tbsp flour for cornflour and it was still super soft and moist. I only ran into problems with the frosting because I doubled the amount of strawberry puree & only did 1/3 of the sugar so it was quite runny. Maybe some gelatine next time? Either way, there’s definitely going to be a next time very soon! Thanks again!
★★★★★
Sydney says
I made this for Galentines Day and I was shocked at how good it was! Everyone loved it and it has the perfect strawberry flavor with just enough sweetness. I ended up making it as a heart-shaped 2-layer cake with no adjustments and it turned out perfect.
★★★★★
Jenna says
That sounds adorable!
haley brendle says
Hi! Can I use olive or avocado oil as the vegetable oil?
Jenna says
You can, as long as you’re ok with that flavor coming through.
Em says
Super excited to make this for my son’s fifth birthday next week. Definitely using fresh puréed strawberries but do you think adding some blitzed freeze dried strawberries to the cake or to the frosting would be a good idea?
★★★★★
Jenna says
They’re already added to the frosting, and they aren’t needed for the cake batter 🙂
Nina says
I needed a smaller cake for a family dinner but still wanted the ease of a sheet cake. I halved the recipe and baked it for 20 minutes in a 9×9 pan. It came out perfectly and was delicious!! My family wished I had made the full size one so they could have taken some home lol.
★★★★★
Patricia says
I made this cake last night, and it was both beautiful and delicious! Since I didn’t need a large cake, I halved the recipe and baked it in a 9×9″ pan. In my oven, it was done to perfection in 32 minutes. I made one small error. After preparing 1 cup of strawberry puree, intending to save 1/4 cup for the frosting, I unthinkingly added it all to the cake batter. I proceeded anyway, and the result was a moist cake with a nice crumb. I think I will make it this way from now on! I did have some extra strawberries to add to the frosting, so all was not lost. Thank you for a great recipe!
★★★★★