Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to share my Fresh Strawberry Sheet Cake Recipe a recipe that has become a family favorite. It’s sweet, soft, and packed with juicy strawberries, perfect for summer picnics, birthdays, or just a cozy afternoon tea. I remember the first time I made this cake: the smell of fresh strawberries baking in the oven instantly brought back childhood memories of strawberry picking with my mum. The vibrant pink hue of the cake and its fluffy texture made me so proud, and my family devoured it in minutes. Ever since, this recipe has been my go-to whenever I want to make something simple, comforting, and full of love.
I love this Fresh Strawberry Sheet Cake Recipe because it’s both easy to make and utterly delicious. There’s no complicated frosting, no endless steps, just pure strawberry goodness. I use a combination of fresh strawberries and a hint of strawberry puree in the batter, which makes the cake tender and moist. I always sprinkle a little extra sugar on top before baking, which caramelizes slightly for a subtle crunch it’s these little touches that make this cake feel so special.
Why I Love Making This Recipe
What I adore about this Fresh Strawberry Sheet Cake is how it brings people together. Baking it is therapeutic: mixing the batter, mashing the strawberries, and smelling it bake in the oven all feel like a warm hug. But the best part? Sharing it. I’ve brought this cake to book club meetings, neighborhood gatherings, and family Sunday lunches, and it always disappears first. It’s sweet, but not overly so, and the natural strawberry flavor is bright and cheerful.
Another reason I love this recipe is its versatility. You can serve it warm right out of the oven, let it cool and add a light glaze, or even make mini versions for afternoon treats. The sheet cake format is perfect for feeding a crowd without having to fuss over multiple layers or delicate decorations. And because it’s made with fresh strawberries, it tastes like summer no matter what time of year it is.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for my Fresh Strawberry Sheet Cake Recipe:
Ingredients:
- 2 cups fresh strawberries, hulled and chopped
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk, at room temperature
- ½ cup strawberry puree (from fresh strawberries)
- ½ cup powdered sugar (optional, for sprinkling)
Little Kitchen Secrets:
- Always use fresh, ripe strawberries for maximum flavor. Frozen strawberries can make the cake watery.
- Room temperature butter and eggs help the batter emulsify better, giving a soft, fluffy texture.
- A quick tip for strawberry puree: blend fresh strawberries with a teaspoon of sugar and a splash of lemon juice for extra brightness.
How I Make It, Step by Step
- Preheat the Oven & Prep the Pan: I set my oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. This prevents sticking and makes it easier to lift the cake out later.
- Mash the Strawberries: While the oven heats, I mash 2 cups of fresh strawberries with a fork or a potato masher until mostly smooth, leaving some small chunks for texture.
- Mix Dry Ingredients: In a bowl, I whisk together flour, baking powder, baking soda, and salt. This ensures even rising and prevents pockets of baking soda in the cake.
- Cream Butter & Sugar: Using a stand mixer or hand mixer, I cream the softened butter and sugar until light and fluffy. This step incorporates air, making the cake tender.
- Add Eggs & Vanilla: I beat in the eggs one at a time, followed by the vanilla extract. The batter should be smooth and glossy.
- Combine Wet & Dry Ingredients: Alternately, I add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. I fold in the strawberry puree gently to maintain airiness.
- Fold in Chopped Strawberries: I fold in the chopped strawberries, spreading them evenly throughout the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Optional: sprinkle ½ cup powdered sugar lightly over the batter. Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool & Serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
How I Serve It at Home
I love serving this Fresh Strawberry Sheet Cake with a light dusting of powdered sugar or a dollop of whipped cream. For a more indulgent treat, a scoop of vanilla ice cream on the side is heavenly. At family gatherings, I often slice it into squares and place them on a pretty platter the pink hue makes it look festive without any fuss. I also enjoy bringing this cake to my friends’ tea parties; it’s always the centerpiece and a conversation starter!
Storage, Reheating & Make-Ahead Tips
- Storage: Store the cake in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freezing: You can freeze the cake in individual slices for up to 2 months. Thaw overnight in the fridge or warm gently in the microwave.
- Make-Ahead: This cake can be baked a day ahead. I usually cool it completely, cover with plastic wrap, and keep it on the counter or fridge. It tastes even better the next day as the strawberry flavor deepens.
100-Word Short Version
This Fresh Strawberry Sheet Cake Recipe is soft, tender, and bursting with fresh strawberry flavor. I use a combination of mashed strawberries and strawberry puree for a moist, flavorful cake. Creamed butter and sugar create a light texture, while buttermilk adds tang and richness. It’s easy to bake in a 9×13-inch pan and perfect for family gatherings, tea parties, or casual desserts. Serve warm or cool, with powdered sugar, whipped cream, or vanilla ice cream. Store in an airtight container or freeze individual slices. Simple, comforting, and full of love, this cake brings people together bite after bite.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 35–40 minutes
- Total: 55–60 minutes
🛒 Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strawberry puree
- ½ cup powdered sugar (optional)
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Mash strawberries until mostly smooth.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla.
- Alternate adding dry ingredients and buttermilk to butter mixture.
- Fold in strawberry puree, then chopped strawberries.
- Pour batter into pan, smooth top, optionally sprinkle powdered sugar, and bake 35–40 minutes.
- Cool 15 minutes, then transfer to a wire rack.
📝 Notes
- Use ripe strawberries for best flavor.
- Room temperature butter and eggs make a tender cake.
- Optional toppings: powdered sugar, whipped cream, or vanilla ice cream.
- Can freeze slices for up to 2 months.
🍽️ Nutrition
Serving size: 1 slice 🍰
Calories: 280 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 14 g
Saturated Fat: 8 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg
Fresh Strawberry Sheet Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Fresh Strawberry Sheet Cake Recipe is soft, tender, and bursting with fresh strawberry flavor. Perfect for family gatherings, birthdays, or afternoon tea, it’s easy to make and full of love.
Ingredients
- 2 cups fresh strawberries, hulled and chopped
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup strawberry puree
- ½ cup powdered sugar (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Mash strawberries until mostly smooth.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Beat in eggs and vanilla.
- Alternate adding dry ingredients and buttermilk to butter mixture.
- Fold in strawberry puree, then chopped strawberries.
- Pour batter into pan, smooth top, optionally sprinkle powdered sugar, and bake 35–40 minutes.
- Cool 15 minutes, then transfer to a wire rack.
Notes
- Use ripe strawberries for best flavor.
- Room temperature butter and eggs make a tender cake.
- Optional toppings: powdered sugar, whipped cream, or vanilla ice cream.
- Can freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Conclusion
Baking this Fresh Strawberry Sheet Cake always brings warmth to my kitchen and joy to my family. It’s simple, comforting, and full of love, just the way I like my desserts. Every bite reminds me that cooking is more than following a recipe; it’s about sharing stories, making memories, and bringing smiles to the people we care about. I hope this cake finds a place in your home and becomes a beloved tradition as it has in mine.