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.
This Old-Fashioned Strawberry Sheet Cake is one of those recipes that instantly takes me back to my childhood. I remember my mum baking it every summer when fresh strawberries were at their peak. The smell of vanilla and sugar filling the kitchen, the pink frosting spreading like a soft cloud over the tender cake it was pure magic. And now, every time I make this cake, I feel that same warmth and nostalgia, and I can’t help but smile as I watch my family devour it.
Whether you’re baking for a birthday, a family gathering, or simply a cozy afternoon tea, this strawberry sheet cake is a showstopper. It’s moist, full of strawberry flavor, and topped with the creamiest frosting you could ever dream of. Trust me, it’s one recipe that will have everyone asking for seconds… and even thirds!
Why I Love Making This Recipe
What makes this cake so special to me isn’t just the taste it’s the memories and the process. I love how simple ingredients transform into something extraordinary. Fresh strawberries, a hint of vanilla, and a touch of love come together to create a dessert that feels homemade and comforting.
I also adore the versatility of this cake. You can double the recipe for a large gathering, bake it in a 9×13-inch pan, or even cut it into cute mini squares for parties. It’s forgiving, which makes it perfect for both beginner bakers and seasoned pros who want a reliable, delicious strawberry cake.
And let’s not forget the frosting! That fluffy, pink, strawberry buttercream is the heart of the cake. It’s creamy, sweet, and just tangy enough to balance the rich cake. Every time I frost this cake, I feel like a kid again, sneaking little tastes of frosting straight from the spatula.
Ingredients & Little Kitchen Secrets
Here’s my list of ingredients, along with a few kitchen secrets I’ve learned over the years:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup finely chopped fresh strawberries (or thawed frozen strawberries, drained)
For the Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup fresh strawberry purée
- 1 tsp vanilla extract
- Pinch of salt
Kitchen Secrets:
- Always use fresh, ripe strawberries for the best flavor. If strawberries are out of season, frozen berries work beautifully just make sure they’re well-drained.
- Room-temperature butter and eggs make the cake batter smoother and help the cake rise evenly.
- Sift your powdered sugar to ensure the frosting is silky and lump-free.
- For an extra moist cake, brush a little simple syrup over the warm cake before frosting.
How I Make It, Step by Step
- Preheat & Prep: I preheat my oven to 350°F (175°C). I grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed.
- Cream Butter & Sugar: In a large bowl, I beat the butter and sugar until light and fluffy about 3 minutes. This step is crucial for a tender cake.
- Add Eggs & Vanilla: I beat in the eggs, one at a time, and then stir in the vanilla extract.
- Combine Wet & Dry: Alternating, I add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. I mix until just combined to avoid overmixing.
- Fold in Strawberries: I gently fold in the chopped strawberries, which give the cake its signature fruity flavor.
- Bake: I pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: I allow the cake to cool completely in the pan before frosting. This step prevents the frosting from melting into the cake.
- Prepare Frosting: I beat the butter until creamy, then gradually add the powdered sugar, strawberry purée, vanilla, and a pinch of salt. I continue to beat until fluffy and smooth.
- Frost the Cake: I spread the frosting evenly over the cooled cake, swirling it slightly with a spatula for a beautiful, rustic finish.
How I Serve It at Home
I love cutting this cake into generous squares and serving it on colorful plates. A dollop of whipped cream or a fresh strawberry on top takes it to the next level. For family gatherings, I sometimes set up a small dessert table with this cake, tea, and lemonade it instantly feels like a celebration.
This cake is perfect for birthdays, baby showers, or even just an afternoon pick-me-up. My kids love it, and I love seeing the joy it brings them. There’s something so special about sharing a dessert that’s made with love.
Storage, Reheating & Make-Ahead Tips
- Storage: I store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- Reheating: For a warm slice, I lightly microwave it for 10–15 seconds — perfect with a cup of tea.
- Make-Ahead: I often bake the cake a day in advance and frost it the next day. The flavors develop beautifully overnight.
100-Word Short Version
This Old-Fashioned Strawberry Sheet Cake is a moist, tender, and fruity dessert, perfect for family gatherings or a cozy afternoon tea. I combine flour, sugar, butter, eggs, buttermilk, and fresh strawberries to make a soft, pink-hued cake, then top it with a fluffy strawberry buttercream frosting. It’s simple to make, full of strawberry flavor, and evokes nostalgic memories of summer kitchens. Serve it with fresh strawberries or a dollop of whipped cream. This cake stores well, can be made ahead, and always brings smiles. Baking it is a joy, and eating it is even better!
Recipe Card Section
⏱️ Time:
- Prep: 20 minutes
- Cook: 35 minutes
- Total: 55 minutes
🛒 Ingredients: <ul> <li>2 cups all-purpose flour</li> <li>1 ½ tsp baking powder</li> <li>½ tsp baking soda</li> <li>½ tsp salt</li> <li>½ cup unsalted butter, softened</li> <li>1 cup granulated sugar</li> <li>2 large eggs</li> <li>1 tsp pure vanilla extract</li> <li>1 cup buttermilk</li> <li>1 cup finely chopped fresh strawberries</li> <li>½ cup unsalted butter, softened (for frosting)</li> <li>4 cups powdered sugar</li> <li>½ cup fresh strawberry purée</li> <li>1 tsp vanilla extract</li> <li>Pinch of salt</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.</li> <li>Whisk flour, baking powder, baking soda, and salt together.</li> <li>Cream butter and sugar until fluffy.</li> <li>Beat in eggs, one at a time, then add vanilla.</li> <li>Alternate adding dry ingredients and buttermilk to the butter mixture.</li> <li>Fold in chopped strawberries gently.</li> <li>Pour batter into pan and bake for 30–35 minutes.</li> <li>Cool completely before frosting.</li> <li>Beat butter for frosting until creamy, then add powdered sugar, strawberry purée, vanilla, and salt.</li> <li>Spread frosting evenly over cooled cake.</li> </ol>
📝 Notes:
- Use fresh or well-drained frozen strawberries.
- Brush warm cake with simple syrup for extra moisture.
- Cake can be made a day ahead; frost the next day.
- Store in an airtight container for up to 5 days.
🍽️ Nutrition:
Serving Size: 1 slice 🍰
Calories: 320 kcal
Sugar: 28g
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 40g
Protein: 4g
Fiber: 1g
Cholesterol: 55mg
Sodium: 180mg
Old-Fashioned Strawberry Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Old-Fashioned Strawberry Sheet Cake is a moist, tender dessert topped with creamy strawberry buttercream frosting. Perfect for family gatherings, birthdays, or cozy afternoon treats. Made with fresh strawberries and simple ingredients, this cake brings nostalgia and warmth with every bite.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 cup finely chopped fresh strawberries
- ½ cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- ½ cup fresh strawberry purée
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk flour, baking powder, baking soda, and salt together.
- Cream butter and sugar until fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Alternate adding dry ingredients and buttermilk to the butter mixture.
- Fold in chopped strawberries gently.
- Pour batter into pan and bake for 30–35 minutes.
- Cool completely before frosting.
- Beat butter for frosting until creamy, then add powdered sugar, strawberry purée, vanilla, and salt.
- Spread frosting evenly over cooled cake.
Notes
Use fresh or well-drained frozen strawberries. Brush warm cake with simple syrup for extra moisture. Cake can be made a day ahead; frost the next day. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
Baking this Old-Fashioned Strawberry Sheet Cake always brings me back to my childhood kitchen, where warmth, love, and strawberries filled the air. Sharing it with family and friends is one of my greatest joys, and I hope it brings you the same happiness. This recipe is simple, reliable, and heartwarming everything I love about baking. Whether you’re a beginner or an experienced baker, this cake is a surefire way to make moments sweeter, one slice at a time.