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 still remember the first time I made a strawberry layered sheet cake dessert. It was a rainy Saturday afternoon, and my niece had insisted that she wanted something “pink and magical.” I rummaged through my cupboards and fridge, found some fresh strawberries, a bit of cream, and some pantry staples, and decided to turn it into a layered cake that would feel like a hug on a plate. That first bite, when the soft sponge met the sweet strawberry cream, lit up her face with pure joy and that’s the moment I realized how special desserts could be in bringing families together.
Over the years, I’ve perfected this strawberry layered sheet cake dessert recipe. It’s now a staple for birthdays, weekend treats, and even cozy Sunday afternoon teas. The cake is soft, the strawberries are fresh and juicy, and the cream is light yet indulgent. Every layer tells a story of comfort, love, and a little bit of magic in the kitchen.
I’ll share with you exactly how I make this dessert, step by step, including little kitchen secrets I’ve picked up along the way. Whether you’re a seasoned baker or just starting out, this strawberry layered sheet cake dessert is approachable, fun, and absolutely delicious.
Why I Love Making This Strawberry Layered Sheet Cake Dessert
There’s something about strawberries that instantly makes a dessert feel joyful. Their bright red color, sweet aroma, and natural juiciness make every bite exciting. I love making this strawberry layered sheet cake dessert because it’s versatile I can make it for family gatherings, a casual tea party with friends, or even just for a quiet treat at home.
Baking this cake is therapeutic for me. From whisking the eggs and sugar to gently folding in the flour, every step feels like a dance of love. And the best part? Watching the layers come together, smothering them with strawberry cream, and then seeing everyone’s faces light up when they dig in. It’s more than a dessert; it’s a way of creating memories that linger long after the last crumb is gone.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need for this strawberry layered sheet cake dessert:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberry Cream Layer:
- 2 cups fresh strawberries, chopped
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Decoration:
- Whole strawberries for topping
- Optional: a drizzle of strawberry glaze
Little Kitchen Secrets:
- Wash strawberries but pat them dry completely; excess water can make the cream runny.
- Use room-temperature eggs and butter for a lighter cake.
- Fold the flour gently into the batter it keeps the sponge soft and airy.
- Chill the cake layers slightly before spreading the cream for cleaner layers.
How I Make It, Step by Step
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 9×13-inch sheet pan with parchment paper. This ensures the cake lifts easily later.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In another bowl, beat the softened butter and sugar together until light and fluffy about 3 minutes. This step is key for a soft, airy cake.
- Add Eggs & Vanilla: Beat in the eggs one at a time, followed by vanilla extract. The batter should feel smooth and luscious.
- Incorporate Dry Ingredients: Gradually add the dry ingredients alternately with buttermilk, starting and ending with the flour mixture. Fold gently to avoid deflating the batter.
- Bake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely in the pan.
- Prepare Strawberry Cream: While the cake cools, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Fold in the chopped strawberries gently.
- Assemble Layers: Slice the sheet cake horizontally (if desired) or simply spread the strawberry cream over the top of the cooled cake. Layer evenly, then chill for 30 minutes to set.
- Decorate: Top with whole strawberries and, if you like, drizzle with a homemade strawberry glaze.
How I Serve It at Home
I love serving this strawberry layered sheet cake dessert straight from the fridge on a bright, cheerful platter. I usually slice it into generous squares so everyone gets a mix of sponge, cream, and strawberry in every bite.
I like to accompany it with a small cup of tea or a scoop of vanilla ice cream on the side. Watching my nieces and nephews’ eyes widen with delight as they dig into it never gets old. Even friends who aren’t typically dessert fans can’t resist it that’s the magic of strawberries and homemade cream together.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 3 days. The strawberries and cream are best fresh, so don’t make it too far in advance.
- Make-Ahead: You can bake the cake layers a day ahead and keep them wrapped in plastic. Assemble the cream layer right before serving.
- Freezing: I don’t recommend freezing once the strawberry cream is added; fresh berries don’t freeze well in cream.
100-Word Short Version
My strawberry layered sheet cake dessert is soft, fruity, and full of love. I bake a light vanilla sponge, whip fresh cream with sugar and vanilla, and fold in juicy strawberries. Layer the cream over the cooled cake, chill, and top with more strawberries for a stunning, comforting treat. Perfect for family gatherings or weekend indulgences, this dessert brings smiles to the table. Soft, airy cake layers meet sweet, fruity cream in every bite. Simple, fun, and absolutely delicious it’s a recipe I make again and again, because memories taste better when shared.
Recipe Card Section
⏱️ Time: Prep 25 min | Cook 30 min | Total 55 min
🛒 Ingredients: <ul> <li>2 cups all-purpose flour</li> <li>1 ½ cups granulated sugar</li> <li>1 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 buttermilk, room temperature</li> <li>2 large eggs</li> <li>1 tsp vanilla extract</li> <li>2 cups fresh strawberries, chopped</li> <li>1 ½ cups heavy cream</li> <li>½ cup powdered sugar</li> <li>1 tsp vanilla extract</li> <li>Whole strawberries for topping</li> <li>Optional: strawberry glaze</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.</li> <li>Whisk together flour, baking powder, baking soda, and salt.</li> <li>Cream butter and sugar until fluffy.</li> <li>Add eggs and vanilla, beating well.</li> <li>Alternate folding in dry ingredients and buttermilk.</li> <li>Bake 25–30 min; cool completely.</li> <li>Whip cream with powdered sugar and vanilla; fold in chopped strawberries.</li> <li>Spread strawberry cream over cooled cake; chill 30 min.</li> <li>Top with whole strawberries and optional glaze.</li> </ol>
📝 Notes:
- Use room-temp eggs and butter for a light sponge.
- Pat strawberries dry before folding into cream.
- Chill cake layers before spreading cream for neat layers.
- Store in fridge up to 3 days; assemble cream right before serving for freshness.
🍽️ Nutrition:
Per serving: Calories 320, Fat 15g, Saturated Fat 9g, Carbs 42g, Fiber 2g, Sugar 28g, Protein 5g, Sodium 180mg, Cholesterol 70mg
Strawberry Layered Sheet Cake Dessert
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
My strawberry layered sheet cake dessert is soft, fruity, and full of love. Layers of light vanilla sponge meet whipped cream and fresh strawberries for a comforting, family-friendly treat perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup buttermilk, room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh strawberries, chopped
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Whole strawberries for topping
- Optional: strawberry glaze
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy.
- Add eggs and vanilla, beating well.
- Alternate folding in dry ingredients and buttermilk.
- Bake 25–30 min; cool completely.
- Whip cream with powdered sugar and vanilla; fold in chopped strawberries.
- Spread strawberry cream over cooled cake; chill 30 min.
- Top with whole strawberries and optional glaze.
Notes
Use room-temp eggs and butter for a light sponge. Pat strawberries dry before folding into cream. Chill cake layers before spreading cream for neat layers. Store in fridge up to 3 days; assemble cream right before serving for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Conclusion
Making this strawberry layered sheet cake dessert always warms my heart. Each step feels like creating a little love story the soft sponge, the sweet strawberry cream, and the smiles of the people around the table. Cooking, for me, isn’t just about feeding the body; it’s about nourishing the soul and making memories that linger. I hope this recipe brings joy to your home just as it has to mine. Serve it with love, laughter, and maybe a cup of tea, and you’ll see dessert has a way of bringing hearts together.