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.
I remember the first time I baked a Fresh Strawberry Sheet Cake it was a sunny spring afternoon, and my kitchen smelled like pure happiness. I had picked a basket of the juiciest, reddest strawberries from a local market, and I wanted to make a dessert that showcased their natural sweetness. The result was magical: a soft, buttery cake layered with fresh strawberries and a light glaze that made everyone in my family smile. That moment reminded me why I love baking: it brings people together, sparks joy, and creates memories that linger long after the last bite.
If you’ve never tried making a sheet cake before, don’t worry this Fresh Strawberry Sheet Cake is surprisingly simple. Today, I’m going to share every step, from selecting the best strawberries to creating a cake that’s moist, fluffy, and bursting with flavor.
Why I Love Making This Recipe
Baking a Fresh Strawberry Sheet Cake is like painting with flavors. The natural sweetness of fresh strawberries combines with a tender vanilla cake base to create something that feels both elegant and comforting. I love making this recipe because it’s versatile perfect for family gatherings, afternoon tea, or just a cozy treat on a rainy day.
Every time I make this cake, I think about the little touches that make it special: folding in diced strawberries gently so the cake remains light, brushing the top with a simple glaze to enhance sweetness, and watching it disappear at the dinner table. It’s not just a dessert; it’s a way to celebrate life’s simple joys.
Ingredients & Little Kitchen Secrets
For a 9×13 inch sheet cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or milk with 1 tbsp lemon juice)
- 1 ½ cups fresh strawberries, hulled and diced
Glaze:
- ½ cup powdered sugar
- 2–3 tbsp strawberry juice or milk
Little kitchen secrets:
- Room temperature ingredients – Butter, eggs, and buttermilk should be at room temperature for smooth batter and even baking.
- Fold, don’t stir – Gently fold diced strawberries into the batter to avoid sinking or breaking apart.
- Strawberry juice glaze – Using the juice from the strawberries gives a natural flavor boost and shiny finish.
- Cooling matters – Let the cake cool completely before glazing to prevent the glaze from soaking in too much.
How I Make It, Step by Step
- Preheat and prepare the pan
I start by preheating my oven to 350°F (175°C). I grease a 9×13 inch baking pan and line it with parchment paper, which makes removing the cake later effortless. - Mix the dry ingredients
In a bowl, I sift together flour, baking powder, baking soda, and salt. Sifting ensures the cake is light and airy. - Cream butter and sugar
Using a hand mixer, I beat the softened butter and sugar until fluffy, about 3–4 minutes. This is the base of a tender cake. - Add eggs and vanilla
I add eggs one at a time, mixing gently, then fold in the vanilla extract. The batter starts smelling heavenly at this stage! - Combine dry and wet ingredients
Alternating, I add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. I fold carefully to create a smooth, lump-free batter. - Fold in strawberries
I gently fold diced strawberries into the batter, making sure they’re evenly distributed but not smashed. - Bake the cake
I pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. - Cool and glaze
After removing the cake from the oven, I let it cool completely. I whisk powdered sugar with strawberry juice until smooth and drizzle it over the cake for a glossy, fruity finish.
How I Serve It at Home
I love cutting this Fresh Strawberry Sheet Cake into generous squares and serving it on pretty plates with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I sprinkle a few fresh strawberry slices on top for presentation.
This cake is perfect for a casual afternoon tea with friends or a family dessert after dinner. Every bite melts in your mouth, with juicy strawberries balancing the sweet, tender cake. Watching everyone’s smiles as they enjoy it is my favorite part — baking truly brings people together.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake covered at room temperature for 2 days or in the fridge for up to 4 days.
- Reheating: Serve chilled or at room temperature. If you like it slightly warm, microwave a piece for 10–15 seconds.
- Make-ahead: You can bake the cake a day in advance and add the glaze just before serving. This keeps the strawberries fresh and vibrant.
100-Word Short Version
This Fresh Strawberry Sheet Cake is a tender, buttery dessert bursting with juicy strawberries. I start by creaming butter and sugar, adding eggs and vanilla, and folding in dry ingredients alternated with buttermilk. Fresh diced strawberries are gently folded into the batter before baking at 350°F for 35–40 minutes. Once cooled, I drizzle a simple glaze made from powdered sugar and strawberry juice for a glossy, fruity finish. Perfect for family gatherings, afternoon tea, or a cozy treat, this sheet cake is easy to make, comforting, and full of homemade love a sweet slice of spring in every bite.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 35–40 minutes
- Total: 55–60 minutes
🛒 Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, hulled and diced
- ½ cup powdered sugar
- 2–3 tbsp strawberry juice or milk
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan.
- Sift flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternately fold in dry ingredients and buttermilk.
- Gently fold in diced strawberries.
- Bake for 35–40 minutes, until a toothpick comes out clean.
- Cool completely, then drizzle with strawberry glaze.
📝 Notes
- Fold strawberries gently to avoid crushing.
- Let cake cool completely before glazing.
- Store covered at room temperature or in the fridge.
- Perfect with whipped cream or ice cream.
🍽️ Nutrition (per serving, 1 slice)
Calories: 310
Sugar: 25g
Fat: 15g
Saturated Fat: 9g
Carbohydrates: 38g
Protein: 4g
Fiber: 2g
Cholesterol: 75mg
Sodium: 180mg
Fresh Strawberry Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55-60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Fresh Strawberry Sheet Cake is tender, buttery, and bursting with juicy strawberries. Perfect for family gatherings or cozy afternoons, it’s easy to bake and full of homemade love.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, hulled and diced
- ½ cup powdered sugar
- 2–3 tbsp strawberry juice or milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan.
- Sift flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla extract.
- Alternately fold in dry ingredients and buttermilk.
- Gently fold in diced strawberries.
- Bake for 35–40 minutes, until a toothpick comes out clean.
- Cool completely, then drizzle with strawberry glaze.
Notes
Fold strawberries gently to avoid crushing. Let cake cool completely before glazing. Store covered at room temperature or in the fridge. Perfect with whipped cream or ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
Making this Fresh Strawberry Sheet Cake always feels like a little celebration of spring and sweetness in my kitchen. It’s tender, fruity, and full of homemade love a cake that brings people together and makes every gathering feel special. From family birthdays to casual afternoon tea, this recipe is simple, comforting, and absolutely delicious. Baking it fills my kitchen with warmth, the scent of strawberries, and the joy of sharing something sweet with the people I love. Every bite tells a story of care, comfort, and the magic of fresh strawberries.