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.
One of my fondest childhood memories is running into the kitchen on Sunday mornings, lured by the sweet scent of my mum baking. The house would be warm, a little sticky with sugar and flour, and her laughter would fill every corner. On special occasions, she’d make her famous vanilla sheet cake, topped with fresh strawberries. It was always simple, yet magical, and every bite felt like a hug. Today, I want to share my version: a Strawberry Vanilla Sheet Cake that’s soft, fluffy, and bursting with summer strawberry sweetness.
This recipe has become a family favorite in my own home. I love how it brings everyone together the kids decorating the top with strawberries, my partner sneaking tastes, and me enjoying a quiet moment with a cup of tea and a slice of cake. Whether it’s a birthday, afternoon tea, or just because, this cake is comfort on a plate.
Why I Love Making This Recipe
There’s something so joyful about a sheet cake. It’s easy to slice, share, and serve, and it doesn’t require fancy pans or techniques. The Strawberry Vanilla Sheet Cake combines two of my all-time favorite flavors: vanilla, warm and sweet, and fresh strawberries, juicy and bright. The cake’s tender crumb paired with lightly whipped frosting and strawberry layers feels indulgent without being overwhelming.
I also love how versatile this cake is. You can make it for a casual family dessert or dress it up for a special occasion. And the best part? It always brings smiles. Baking it reminds me that the little moments sharing food, laughter, and stories—are what make life truly sweet.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this cozy sheet cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, warmed
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract (for frosting)
Little kitchen secrets:
- Room temperature ingredients: Always bring butter, eggs, and milk to room temperature. It helps the batter blend smoothly and gives a lighter, fluffier cake.
- Fresh strawberries: They make all the difference. Frozen can be used, but fresh gives that juicy, vibrant flavor.
- Don’t overmix: Once you add the flour, gently fold it in. Overmixing makes the cake dense.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment paper. This keeps the cake from sticking and makes removal easy.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3–4 minutes. I love how the kitchen smells at this stage it’s pure nostalgia.
- Add the eggs one at a time, beating well after each addition. Then mix in 1 tbsp vanilla extract.
- Gradually add the flour mixture, alternating with the warm milk. Start and end with flour. Mix until just combined. Remember, gentle folding is key!
- Gently fold in the chopped strawberries, reserving a few for the topping.
- Pour the batter into your prepared sheet pan and smooth the top with a spatula.
- Bake for 35–40 minutes or until a toothpick inserted comes out clean. Cool completely in the pan on a wire rack.
Frosting
- In a cold bowl, whip the heavy cream with powdered sugar and 1 tsp vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled cake.
- Decorate with the reserved fresh strawberries. I like to slice them into thin rounds and arrange them in a pretty pattern it makes the cake feel festive and special.
How I Serve It at Home
I love slicing the cake into generous squares and placing them on pastel-colored plates. Sometimes, I add a drizzle of strawberry sauce for extra sweetness. It pairs beautifully with a cup of tea or a tall glass of cold milk.
For family gatherings, I set the cake in the center of the table, and everyone helps themselves. Watching my kids’ faces light up as they pick their slices, and hearing the “Mmm!” as they take a bite, makes every second of baking worthwhile.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake covered in the fridge for up to 3 days. Whipped cream can deflate, so add strawberries fresh each day if possible.
- Reheating: I rarely reheat this cake because it’s best served cold, but if you like, a few seconds in the microwave can soften it slightly.
- Make-ahead: You can bake the cake a day in advance and whip the cream just before serving. This keeps everything fresh and the strawberries bright.
100-Word Short Version
My Strawberry Vanilla Sheet Cake is soft, fluffy, and brimming with fresh strawberry sweetness. I mix flour, baking powder, sugar, butter, eggs, and vanilla for a tender vanilla base, folding in juicy strawberries. After baking, I cool the cake, whip fresh cream with powdered sugar and vanilla, and spread it on top, decorating with the remaining strawberries. Perfect for birthdays, afternoon tea, or just because, it’s a simple yet delightful dessert. Serve chilled for the freshest taste, and enjoy with tea, coffee, or milk. This cake brings warmth, smiles, and sweet memories to every gathering.
Recipe Card Section (for readers)
⏱️ Time
- Prep: 20 min
- Cook: 40 min
- Total: 1 hr
🛒 Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, warmed
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and line 9×13-inch pan with parchment.
- Whisk flour, baking powder, salt. Set aside.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternately fold in flour mixture and warm milk.
- Fold in chopped strawberries.
- Pour into pan, smooth, bake 35–40 min. Cool.
- Whip cream, sugar, vanilla. Spread on cake, decorate with strawberries.
📝 Notes
- Use room temperature ingredients for fluffier cake.
- Fold flour gently to avoid dense cake.
- Store covered in fridge up to 3 days; add fresh strawberries daily for best taste.
🍽️ Nutrition (per serving)
Calories: 350 🍰 Sugar: 25g 🍓 Fat: 18g 🥛 Saturated Fat: 11g 🥄 Carbs: 42g 🍓 Protein: 4g 🥄 Fiber: 2g
Strawberry Vanilla Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My Strawberry Vanilla Sheet Cake is a soft, fluffy vanilla cake loaded with fresh strawberries and topped with whipped cream. Perfect for birthdays, afternoon tea, or family gatherings, this cozy cake brings warmth, smiles, and sweet memories to every table.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup whole milk, warmed
- 1 ½ cups fresh strawberries, hulled and chopped
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line 9×13-inch pan with parchment.
- Whisk flour, baking powder, salt. Set aside.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternately fold in flour mixture and warm milk.
- Fold in chopped strawberries.
- Pour into pan, smooth, bake 35–40 min. Cool.
- Whip cream, sugar, vanilla. Spread on cake, decorate with strawberries.
Notes
- Use room temperature ingredients for fluffier cake.
- Fold flour gently to avoid dense cake.
- Store covered in fridge up to 3 days; add fresh strawberries daily for best taste.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 4
- Cholesterol: 70
Conclusion
Baking this Strawberry Vanilla Sheet Cake is more than just making dessert it’s creating moments. Moments of laughter, shared stories, and warm memories with loved ones. Every bite is a little celebration, and every slice is a hug on a plate. I hope when you make this cake, it fills your kitchen with joy and your hearts with love, just like it does in mine. Happy baking!