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 memories is baking with my mum on rainy Saturday afternoons. She had this magical way of turning simple ingredients into comforting treats, and I still remember the first time we made a strawberry sheet cake together. The house smelled like sweet strawberries and vanilla, and the laughter we shared over flour-covered aprons made the experience unforgettable. That day, I knew I wanted to recreate that magic for my own family. Today, I’m excited to share my Strawberry Sheet Cake with Whipped Frosting, a recipe that brings warmth, love, and smiles to every gathering. This cake is soft, fragrant, and topped with the lightest whipped frosting, making it perfect for birthdays, tea parties, or simply a weekend treat. I promise, once you make it, it will become a family favorite just like it did for me.
Why I Love Making This Recipe
There’s something so comforting about a sheet cake. It’s straightforward, fuss-free, and always feeds a crowd. I love how this Strawberry Sheet Cake with Whipped Frosting balances soft, fluffy cake layers with a luscious, airy frosting. The natural sweetness of strawberries shines without being overpowering, and the whipped frosting adds a cloud-like finish that melts in your mouth. Baking this cake takes me back to my childhood, yet it feels fresh and light enough for modern tastes. Every time I make it, my kitchen fills with that nostalgic aroma that instantly makes everyone feel at home.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this strawberry delight:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, mashed (about 8–10 medium strawberries)
- 1–2 drops pink food coloring (optional, for a vibrant pink hue)
Whipped Frosting:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Fresh strawberry slices for garnish
Little Kitchen Secrets:
- Make sure your butter is soft but not melted it helps the cake stay fluffy.
- Mash strawberries with a fork and strain if you want a smoother texture.
- Sift your flour to avoid any lumps and ensure the cake rises evenly.
- For an extra moist cake, brush the cooled layers with a little strawberry syrup.
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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Fold in the mashed strawberries and pink food coloring if using. Be gentle so the batter stays light.
- Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
Whipped Frosting:
- Chill a mixing bowl and beaters in the fridge for 10–15 minutes.
- Pour heavy cream into the chilled bowl, add powdered sugar and vanilla extract.
- Beat on medium-high until soft peaks form. Don’t overbeat or it will turn buttery.
- Spread evenly over the cooled cake and garnish with fresh strawberry slices.
How I Serve It at Home
I love serving this cake on a large platter, slicing it into generous squares. Sometimes, I like to drizzle a little extra strawberry puree over the top for a glossy finish. Pair it with a warm cup of tea or a chilled glass of milk — it’s a comforting combination that always brings smiles. For family gatherings, I keep a small dish of whipped cream on the side so everyone can add a little extra if they like. Kids love the vibrant pink hue, and adults appreciate the light, airy frosting.
Print
Strawberry Sheet Cake with Whipped Frosting
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 50 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Whipped Frosting is soft, fluffy, and bursting with fresh strawberry flavor. Topped with a light whipped cream frosting, it’s perfect for family gatherings, birthdays, or cozy afternoon treats. A delightful, heartwarming dessert that’s easy to make and irresistible to everyone.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, mashed
- 1–2 drops pink food coloring (optional)
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- Fresh strawberry slices for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, beginning and ending with dry ingredients. Mix until just combined.
- Fold in mashed strawberries and food coloring gently.
- Pour batter into the pan, smooth the top, and bake 30–35 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Chill bowl and beaters, then whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread frosting over cooled cake and garnish with strawberry slices.
Notes
Use soft, not melted butter for a fluffy cake. Strain mashed strawberries for a smoother texture. Store in an airtight container in the fridge for up to 3 days. Freeze slices individually for up to 1 month. Brush cooled cake with strawberry syrup for extra moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Storage, Reheating & Make-Ahead Tips
This cake keeps beautifully in the fridge for up to 3 days. I recommend storing it in an airtight container to keep the whipped frosting fresh. You can also freeze individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to a month. To serve, thaw in the fridge for a few hours and give the frosting a gentle fluff with a spatula. Make-ahead tip: bake the cake layers the night before and whip up the frosting in the morning you’ll save time and still have a fresh, decadent dessert.
100-Word Short Version
This Strawberry Sheet Cake with Whipped Frosting is a soft, fluffy cake made with fresh strawberries and topped with airy whipped cream frosting. Preheat your oven to 350°F, cream butter and sugar, add eggs and vanilla, and alternate flour and buttermilk into the batter. Fold in mashed strawberries and bake in a 9×13-inch pan for 30–35 minutes. Chill, then whip heavy cream with powdered sugar and vanilla until soft peaks form. Spread over cooled cake and garnish with fresh strawberry slices. Perfect for family gatherings, birthdays, or cozy afternoons with tea, it’s a timeless, heartwarming dessert.