The Story & Intro

There’s something magical about Homemade Strawberry Lemon Sheet Cake that always brings a smile to my kitchen. I remember the first time I baked it for my niece’s birthday. The scent of fresh strawberries mingling with zesty lemon filled the house, and everyone kept sneaking bites straight from the pan before it even cooled!

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 Homemade Strawberry Lemon Sheet Cake has become my go-to when I want something cheerful, bright, and utterly comforting. The soft, fluffy cake, dotted with fresh strawberries and kissed with lemon zest, feels like sunshine on a plate. And the sweet, creamy frosting? Absolutely dreamy. I make it whenever I want to lift spirits, celebrate small moments, or simply treat my family to something special.

Why I Love Making This Recipe

I love making this cake because it’s both playful and nostalgic. It’s not fussy or intimidating. I can whip it up for a casual afternoon tea or a big family gathering, and it always impresses.

The combination of strawberries and lemon is a little tangy, a little sweet, and entirely uplifting. When I slice into it, the aroma reminds me of summer picnics and warm afternoons with loved ones. It’s a cake that tastes like joy, and that’s why it’s so close to my heart.

Also, it’s perfect for layering memories. Kids help me stir the batter, we taste-test the frosting together, and decorating it becomes a shared activity full of laughter. That’s why Homemade Strawberry Lemon Sheet Cake is more than just dessert it’s an experience.

Ingredients & Little Kitchen Secrets

For the Cake:

250g all-purpose flour
200g granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
120ml vegetable oil
2 large eggs, room temperature
120ml buttermilk
2 tsp vanilla extract
Zest of 1 large lemon
200g fresh strawberries, chopped

For the Frosting:

200g cream cheese, softened
100g unsalted butter, softened
300g icing sugar
1 tsp vanilla extract
1 tsp lemon juice
Optional: few drops pink food coloring for a soft blush

Little Kitchen Secrets

I always room-temperature my eggs, butter, and cream cheese for smooth mixing. Cold ingredients make the batter or frosting lumpy.
I gently fold the chopped strawberries into the batter. Overmixing breaks them down too much and turns the cake pink instead of soft strawberry-speckled.
Lemon zest is magic it brightens the flavor without adding acidity. Don’t skip it!
For the frosting, I like a light hand when adding lemon juice. A little goes a long way and keeps the cream cheese silky and sweet.

How I Make It, Step by Step

Step 1: Prep the Strawberries

I wash, hull, and chop the strawberries. I pat them dry gently to prevent excess moisture from making the cake soggy.

Step 2: Mix the Dry Ingredients

In a large bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.

Step 3: Combine Wet Ingredients

In a separate bowl, I whisk the oil, eggs, buttermilk, vanilla extract, and lemon zest until smooth.

Step 4: Make the Batter

I slowly add the dry ingredients into the wet, mixing until just combined. Then I gently fold in the chopped strawberries. The batter should be soft and pink-speckled.

Step 5: Bake the Cake

I pour the batter into a greased and lined 9×13-inch sheet pan. I bake at 180°C (350°F) for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Make the Frosting

While the cake cools, I beat the softened cream cheese and butter until fluffy. I gradually add the icing sugar, then mix in vanilla extract and lemon juice. A few drops of pink food coloring make it pretty but optional.

Step 7: Frost the Cake

Once the cake is completely cool, I spread the frosting evenly on top. Sometimes I scatter thin slices of fresh strawberries for decoration.

How I Serve It at Home

I love serving Homemade Strawberry Lemon Sheet Cake straight from the pan. No need for fancy layers it’s casual, comforting, and perfect for sharing.

I slice generous squares and place them on little dessert plates. Sometimes I drizzle a tiny bit of leftover strawberry syrup on top for extra sweetness. The kids love it with a cold glass of milk, and the adults enjoy it with tea or coffee.

It’s the kind of cake that encourages everyone to gather around the table, talk, laugh, and enjoy the simple pleasure of a homemade treat.

Storage, Reheating & Make-Ahead Tips

I store leftovers in an airtight container in the fridge for up to 4 days. The frosting keeps it moist and fresh.

I rarely freeze this cake because strawberries can release water and make the cake soggy upon thawing. If I must freeze, I prefer to freeze the cake layers un-frosted and frost it after thawing.

It’s a great make-ahead dessert. I often bake it the day before a gathering, store it in the fridge, and frost it just before guests arrive. The flavors meld beautifully overnight.

100-Word Short Version

I make Homemade Strawberry Lemon Sheet Cake by folding chopped fresh strawberries and lemon zest into a soft, tender cake batter. Baked in a simple 9×13-inch pan, it comes out fluffy, fragrant, and pink-speckled with juicy berries. I top it with a creamy lemon cream cheese frosting that’s light, smooth, and slightly tangy. It’s perfect for birthdays, family gatherings, or a sunny weekend treat. I serve it with extra fresh strawberries if I like, and it keeps well in the fridge for up to 4 days. Every bite is a sweet, citrusy celebration of summer flavors.

Recipe Card Section

Name: Homemade Strawberry Lemon Sheet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 250g all-purpose flour; 200g granulated sugar; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; 120ml vegetable oil; 2 large eggs; 120ml buttermilk; 2 tsp vanilla extract; Zest of 1 large lemon; 200g fresh strawberries, chopped; 200g cream cheese, softened; 100g unsalted butter, softened; 300g icing sugar; 1 tsp vanilla extract; 1 tsp lemon juice; Optional: few drops pink food coloring

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

🛒 Ingredients

250g all-purpose flour
200g granulated sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
120ml vegetable oil
2 large eggs
120ml buttermilk
2 tsp vanilla extract
Zest of 1 large lemon
200g fresh strawberries

For Frosting:
200g cream cheese
100g unsalted butter
300g icing sugar
1 tsp vanilla extract
1 tsp lemon juice
Optional: few drops pink food coloring

👩‍🍳 Instructions

Preheat oven to 180°C (350°F). Grease and line a 9×13-inch sheet pan.
Wash, hull, and chop strawberries; pat dry.
Whisk dry ingredients: flour, sugar, baking powder, baking soda, salt.
Mix wet ingredients: oil, eggs, buttermilk, vanilla, lemon zest.
Combine wet and dry ingredients until just mixed. Fold in strawberries.
Pour batter into prepared pan and bake 30–35 minutes.
Cool completely before frosting.
Beat cream cheese and butter until fluffy. Gradually add icing sugar, vanilla, and lemon juice. Optional: add food coloring.
Frost cooled cake and garnish with fresh strawberries.

📝 Notes

Use room-temperature ingredients for smooth batter and frosting.
Fold strawberries gently to keep texture.
Bake until toothpick comes out clean.
Store in fridge for up to 4 days.

🍽️ Nutrition (per serving, approximate)
Calories: 350 kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Sugar: 28g
Fiber: 2g

Conclusion

Making Homemade Strawberry Lemon Sheet Cake always fills my kitchen with warmth and joy. It’s bright, cheerful, and full of love just like I want my cooking to be. Every bite is a little celebration of strawberries, lemon, and the people I share it with.

Food is more than ingredients. It’s memory, laughter, and comfort all layered into one delicious experience.