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 sunny afternoon, I found myself in my kitchen surrounded by the sweetest, ripest strawberries I could find. Their fragrance reminded me of summers spent with my grandmother, who always had a tray of fresh-baked treats ready for anyone who walked through her door. That memory inspired me to create this Strawberry Sheet Cake with Strawberry Syrup. Soft, moist, and layered with strawberry syrup, it’s the kind of cake that feels like a hug on a plate.

I’ve made this recipe countless times, and every time I do, the aroma fills the house and brings everyone together. The cake itself is tender and buttery, but the strawberry syrup gives it a vibrant, juicy sweetness that makes it unforgettable. If you love strawberries as much as I do, this recipe will quickly become a favorite in your home.

Why I Love Making This Recipe

There’s something magical about baking a sheet cake that’s bursting with fresh strawberry flavor. I love how simple it is to make yet how impressive it feels when served. This cake reminds me of my childhood when baking wasn’t just about the finished product but the laughter, storytelling, and love that went into it.

The syrup is my secret trick. It keeps the cake moist for days and adds an extra layer of flavor. Whenever I make it for friends or family, they always ask for the recipe, and I can’t help but smile because it’s so easy to create a show-stopping dessert that tastes like pure summer.

Ingredients & Little Kitchen Secrets

Here’s what I use for my Strawberry Sheet Cake with Strawberry Syrup:

For the cake:

2 cups (250g) all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
4 large eggs, room temperature
2 tsp pure vanilla extract
1 cup (240ml) buttermilk, room temperature
1 cup (240g) fresh strawberries, pureed

For the strawberry syrup:

1 cup (200g) granulated sugar
1 cup (240ml) water
1 ½ cups (360g) fresh strawberries, sliced
1 tsp lemon juice

Little kitchen secrets:

Always use room-temperature eggs and buttermilk it keeps the cake light and airy.
Pureeing the strawberries ensures every bite has a burst of flavor.
Simmer the syrup slowly so the strawberries break down without losing their fresh taste.

How I Make It, Step by Step

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line with parchment paper for easier removal.
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
Fold in the strawberry puree gently to avoid deflating the batter.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the syrup: combine sugar, water, sliced strawberries, and lemon juice in a saucepan. Bring to a gentle simmer over medium heat for 10–15 minutes until slightly thickened. Remove from heat and let cool slightly.
As soon as the cake comes out of the oven, poke small holes all over the top using a skewer. Pour the warm strawberry syrup evenly over the cake, allowing it to soak in.
Let the cake cool completely before serving.

How I Serve It at Home

I love serving this cake with a dollop of lightly whipped cream or a scoop of vanilla ice cream. It’s perfect for family gatherings, birthdays, or even a casual weekend treat. Sometimes, I sprinkle extra chopped fresh strawberries on top for an added burst of color and flavor.

For tea parties, I cut the cake into neat squares and place them on a pretty platter. Watching everyone take a bite and smile is the highlight of my day. The cake is moist, flavorful, and holds its shape beautifully making it a versatile dessert for any occasion.

Storage, Reheating & Make-Ahead Tips

This cake is forgiving and stores well:

Room temperature: Cover tightly with plastic wrap or a cake dome for up to 2 days.
Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature before serving.
Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

The syrup keeps the cake moist, so even a day later, every bite is just as flavorful. You can also make the syrup ahead of time and drizzle it over the cake right before serving.

100-Word Short Version

My Strawberry Sheet Cake with Strawberry Syrup is a tender, buttery cake infused with fresh strawberry puree and topped with a luscious homemade strawberry syrup. Simple to bake yet impressive, it’s perfect for family gatherings or weekend treats. I use room-temperature ingredients for a light texture and simmer the syrup slowly for a rich, fresh flavor. Poke the cake after baking and pour the warm syrup over it, letting it soak in. Serve with whipped cream or ice cream, and enjoy a dessert that’s full of summer memories and cozy sweetness.

Conclusion

Baking this Strawberry Sheet Cake with Strawberry Syrup always brings warmth to my kitchen. Each bite reminds me of summers past, of laughter with loved ones, and of the joy that food can bring. It’s simple, sweet, and made with love just like the memories I hope you’ll create when you make it in your own home. Whether it’s a special occasion or just a cozy afternoon, this cake is sure to bring smiles and fill your home with the irresistible aroma of strawberries.

Ingredients

Instructions

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