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 rainy afternoon last summer, I found myself staring at a basket of fresh, plump strawberries at the local market. Their aroma instantly reminded me of baking with my grandmother when I was little the way our kitchen would fill with the sweet scent of berries and vanilla. I decided then and there to create something that captured that nostalgia: a Strawberry Sheet Cake with Strawberry Purée. From the first bite, it was like tasting childhood memories, soft, tender, and bursting with strawberry goodness. Since that day, this cake has become a staple in my home whenever I want to celebrate a simple moment with family and friends.
This recipe is one of my favorites because it combines the comfort of a classic sheet cake with the freshness of homemade strawberry purée. I use the purée both in the batter and as a drizzle on top, so every bite is infused with sweet, fruity flavor. If you love strawberries as much as I do, this cake will steal your heart, just like it did mine.
Why I Love Making This Recipe
There’s something magical about making a cake that’s both beautiful and comforting. The Strawberry Sheet Cake with Strawberry Purée is incredibly simple yet feels so special. I love the way it brings people together whether it’s a casual afternoon tea, a birthday celebration, or just a cozy family dessert.
What makes it even better is that it’s flexible. You can adjust the sweetness of the purée depending on how ripe your strawberries are, and it holds beautifully whether served immediately or the next day. Making this cake reminds me that the best recipes are the ones that create smiles and memories, not stress.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for the cake and strawberry purée:
For the Cake:
- 250g unsalted butter, softened
- 200g granulated sugar
- 150g light brown sugar
- 4 large eggs
- 300g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk
- 120g strawberry purée (see recipe below)
- 1 tsp vanilla extract
For the Strawberry Purée:
- 300g fresh strawberries, hulled
- 50g granulated sugar
- 1 tsp lemon juice
Little Kitchen Secrets:
- For a more intense strawberry flavor, gently simmer the purée with sugar instead of just blending raw berries.
- Let your butter come to room temperature for a fluffier cake.
- For an extra moist cake, fold in a little whipped cream just before baking.
How I Make It, Step by Step
- Preheat & Prep: I preheat my oven to 180°C (350°F) and line a 9×13-inch baking pan with parchment paper. This ensures the cake doesn’t stick and comes out perfectly every time.
- Cream Butter & Sugar: I beat the softened butter with both sugars until light and fluffy, about 3–4 minutes. This step is key for a soft, airy cake.
- Add Eggs: I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, I whisk the flour, baking powder, and salt.
- Combine Wet & Dry: Alternating, I add the dry ingredients and milk to the butter mixture, starting and ending with the dry. Finally, I fold in the strawberry purée gently.
- Bake: I pour the batter into the prepared pan and smooth the top with a spatula. I bake for 35–40 minutes, checking with a toothpick — it should come out clean.
- Make Strawberry Purée for Topping: While the cake bakes, I blend the strawberries with sugar and lemon juice. I warm it gently on the stove for 3–5 minutes until slightly thickened.
- Cool & Drizzle: Once the cake has cooled slightly, I drizzle the purée over the top, letting it seep into the cake slightly for extra flavor.
How I Serve It at Home
I love cutting this cake into generous squares and serving it on a cozy afternoon with a cup of tea. Sometimes I add a dollop of whipped cream or a scoop of vanilla ice cream to make it feel extra indulgent. The strawberry purée naturally sweetens the cake, so it doesn’t need much else simplicity is the charm here.
For a more festive touch, I sometimes sprinkle fresh chopped strawberries on top right before serving. Kids love helping me do this, which makes it a fun family activity.
Storage, Reheating & Make-Ahead Tips
This cake keeps beautifully:
- Room Temperature: Store covered with foil or in an airtight container for up to 2 days.
- Refrigerator: Can be refrigerated for up to 4 days; bring to room temperature before serving for best flavor.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: A few seconds in the microwave (10–15 sec per slice) will revive its softness.
Tip: If the purée thickens too much in the fridge, gently warm it on the stove or microwave before drizzling.
100-Word Short Version
I created this Strawberry Sheet Cake with Strawberry Purée to capture the joy of summer strawberries in a simple, comforting cake. The batter is soft and tender, and the homemade strawberry purée drizzled on top adds natural sweetness and fruity flavor. With just a few simple ingredients butter, sugar, eggs, flour, and fresh strawberries this cake comes together easily. It’s perfect for family gatherings, afternoon tea, or whenever you need a little dessert hug. Serve warm or at room temperature with whipped cream, ice cream, or fresh berries for a sweet, nostalgic treat that everyone will love.
Recipe Card Section
⏱️ Time:
- Prep: 20 mins
- Cook: 35–40 mins
- Total: 55–60 mins
🛒 Ingredients:
- 250g unsalted butter, softened
- 200g granulated sugar
- 150g light brown sugar
- 4 large eggs
- 300g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk
- 120g strawberry purée
- 1 tsp vanilla extract
- 300g fresh strawberries, hulled (for purée)
- 50g granulated sugar (for purée)
- 1 tsp lemon juice (for purée)
👩🍳 Instructions:
- Preheat oven to 180°C (350°F) and line a 9×13-inch pan.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, fold in purée.
- Pour into pan, smooth top, bake 35–40 mins.
- Blend strawberries with sugar and lemon juice; warm slightly.
- Drizzle purée over cake when slightly cooled.
📝 Notes:
- Use fully ripe strawberries for best flavor.
- Cake keeps up to 4 days in the fridge or 2 months frozen.
- Optional: top with whipped cream or ice cream for indulgence.
🍽️ Nutrition:
Calories: 320 per slice 🍰
Sugar: 28g 🍓
Fat: 15g 🧈
Saturated Fat: 9g
Carbs: 40g 🌾
Protein: 4g 🥚
Fiber: 2g 🌿
Strawberry Sheet Cake with Strawberry Purée
- Prep Time: 20 mins
- Cook Time: 35-40 mins
- Total Time: 55-60 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Strawberry Purée is a soft, tender, and flavorful dessert perfect for family gatherings. Bursting with fresh strawberries, it’s easy to make and beautifully comforting.
Ingredients
- 250g unsalted butter, softened
- 200g granulated sugar
- 150g light brown sugar
- 4 large eggs
- 300g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 120ml whole milk
- 120g strawberry purée
- 1 tsp vanilla extract
- 300g fresh strawberries, hulled
- 50g granulated sugar
- 1 tsp lemon juice
Instructions
- Preheat oven to 180°C (350°F) and line a 9×13-inch pan.
- Cream butter and sugars until light and fluffy.
- Add eggs one at a time, then vanilla.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients and milk to the butter mixture, fold in purée.
- Pour into pan, smooth top, bake 35–40 mins.
- Blend strawberries with sugar and lemon juice; warm slightly.
- Drizzle purée over cake when slightly cooled.
Notes
Use fully ripe strawberries for best flavor. Cake keeps up to 4 days in the fridge or 2 months frozen. Optional: top with whipped cream or ice cream for indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Conclusion
Baking this Strawberry Sheet Cake with Strawberry Purée always fills my kitchen with warmth and nostalgia. Every bite brings a smile to my face, reminding me of summer afternoons and family gatherings. I hope this recipe brings the same joy to your home a simple, comforting dessert that celebrates strawberries and togetherness. Cooking is more than just a recipe; it’s creating memories, sharing love, and cherishing moments with the people we care about.