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 of my favorite memories in the kitchen is making desserts with my mom on rainy afternoons. She had this gentle way of turning a simple recipe into a family tradition, and one cake that always brings me back to those moments is Strawberry Sheet Cake with Cream Cheese Frosting. There’s something so joyful about the combination of sweet, fresh strawberries, soft, moist cake, and tangy cream cheese frosting. I make this cake at least once every month because it never fails to lift spirits, and it’s perfect for birthdays, weekend treats, or just a cozy tea-time with my daughter.
Every time I bake this cake, the aroma fills the house and instantly makes everything feel like home. The strawberries add a light, natural sweetness that pairs beautifully with the rich, creamy frosting. And because it’s a sheet cake, it’s easy to slice and share which, to me, is what cooking is all about: sharing love and happiness through food. If you’ve been searching for the perfect strawberry dessert that’s simple, comforting, and utterly delicious, this recipe is for you.
In this article, I’ll take you through every step of making the most tender Strawberry Sheet Cake with Cream Cheese Frosting, share little kitchen secrets I’ve learned over the years, and give tips for storing and serving it so it stays perfect.
Why I Love Making This Recipe
I love making this cake because it’s a one-layer dessert that feels indulgent yet approachable. There’s no fancy piping or complicated techniques just pure, comforting flavors. What makes it special is the balance of textures: the soft, tender cake is perfectly complemented by a luscious cream cheese frosting that’s slightly tangy, not overly sweet.
Another reason I adore this cake is its versatility. You can make it for a family dinner, a school bake sale, or a summer picnic. Fresh strawberries make it feel seasonal, while the cream cheese frosting gives it that classic, decadent touch that everyone loves. I also appreciate that it’s forgiving: even if you’re not an experienced baker, this recipe is hard to mess up, which always gives me confidence to experiment and add my own touches.
Finally, it’s about the memories. Every time I serve this cake, I remember my mom teaching me to fold strawberries gently into the batter, laughing as flour flew everywhere. Baking is never just about food it’s about creating experiences and connecting with loved ones.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this delightful Strawberry Sheet Cake with Cream Cheese Frosting:
For the 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
- ¾ cup brown sugar, packed
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh strawberries, finely chopped
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp heavy cream (optional, for consistency)
Little Kitchen Secrets:
- Room temperature ingredients make a huge difference. Soft butter and eggs at room temperature create a smoother batter.
- Chop strawberries finely so they distribute evenly and don’t sink to the bottom.
- Fold, don’t stir aggressively when adding strawberries to prevent the batter from turning watery.
- For a fluffier frosting, beat cream cheese and butter thoroughly before adding powdered sugar.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch sheet pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry and wet ingredients: Gradually add the dry mixture, alternating with the buttermilk, starting and ending with the flour. Mix until just combined.
- Fold in strawberries gently using a spatula.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
- Prepare the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, mixing well. Stir in vanilla. If the frosting is too thick, add heavy cream 1 tablespoon at a time until spreadable.
- Frost the cooled cake using a spatula, spreading evenly to cover every corner.
- Optional decoration: Top with fresh strawberry slices or a dusting of powdered sugar for a pretty presentation.
How I Serve It at Home
I usually cut this cake into generous squares and serve it on pastel dessert plates with a cup of tea or coffee. For family gatherings, I like to place it on a cake stand and let everyone help themselves it feels cozy and informal, just like home. Sometimes I pair it with a scoop of vanilla ice cream for extra indulgence. Kids love it, adults love it, and honestly, I often find myself sneaking a slice before anyone notices!
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake covered in the refrigerator for up to 4 days. Cream cheese frosting needs to stay chilled.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw in the refrigerator overnight before frosting.
- Make-ahead: Bake the cake a day before your event and frost it on the day of serving for maximum freshness.
100-Word Short Version
This Strawberry Sheet Cake with Cream Cheese Frosting is a family favorite that combines moist, tender cake with a tangy, luscious frosting. I use finely chopped fresh strawberries folded gently into a buttery, fluffy batter and bake it in a 9×13-inch pan. Once cooled, I whip up a simple cream cheese frosting and spread it generously over the cake. Perfect for birthdays, picnics, or a cozy tea-time treat, it’s easy to make and absolutely irresistible. Store in the refrigerator, slice, and share with loved ones a slice of this cake is a slice of happiness!
Recipe Card Section
⏱️ Time:
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
🛒 Ingredients
Cake: <ul><li>2 cups all-purpose flour</li><li>1 ½ tsp baking powder</li><li>½ tsp baking soda</li><li>¼ tsp salt</li><li>¾ cup unsalted butter, softened</li><li>1 cup granulated sugar</li><li>¾ cup brown sugar, packed</li><li>4 large eggs, room temperature</li><li>1 tsp vanilla extract</li><li>½ cup buttermilk</li><li>1 ½ cups fresh strawberries, finely chopped</li></ul> **Frosting:** <ul><li>8 oz cream cheese, softened</li><li>½ cup unsalted butter, softened</li><li>3 cups powdered sugar</li><li>1 tsp vanilla extract</li><li>2–3 tbsp heavy cream (optional)</li></ul>
👩🍳 Instructions <ol><li>Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.</li><li>Whisk flour, baking powder, soda, and salt; set aside.</li><li>Cream butter and sugars until light and fluffy.</li><li>Beat in eggs one at a time and vanilla.</li><li>Alternate adding dry ingredients and buttermilk to the batter.</li><li>Fold in chopped strawberries gently.</li><li>Pour into pan and bake 35–40 minutes.</li><li>Cool completely on wire rack.</li><li>Beat cream cheese and butter; gradually add powdered sugar and vanilla. Add cream if needed.</li><li>Frost cooled cake and optionally decorate with fresh strawberries.</li></ol>
📝 Notes:
- Use room temperature ingredients for smoother batter.
- Fold strawberries gently to avoid watery cake.
- Cake can be stored in the fridge for 4 days or frozen unfrosted for 2 months.
🍽️ Nutrition:
Serving size: 1 slice 🍓
Calories: 350 kcal
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated fat: 10g
Carbohydrates: 40g
Protein: 4g
Fiber: 1g
Cholesterol: 65mg
Strawberry Sheet Cake with Cream Cheese Frosting
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Cream Cheese Frosting is a tender, moist cake bursting with fresh strawberries and topped with creamy, tangy frosting. Perfect for family gatherings, birthdays, or an everyday sweet treat, it’s easy to bake and even easier to share.
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
- ¾ cup brown sugar, packed
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup buttermilk
- 1 ½ cups fresh strawberries, finely chopped
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.
- Whisk flour, baking powder, soda, and salt; set aside.
- Cream butter and sugars until light and fluffy.
- Beat in eggs one at a time and vanilla.
- Alternate adding dry ingredients and buttermilk to the batter.
- Fold in chopped strawberries gently.
- Pour into pan and bake 35–40 minutes.
- Cool completely on wire rack.
- Beat cream cheese and butter; gradually add powdered sugar and vanilla. Add cream if needed.
- Frost cooled cake and optionally decorate with fresh strawberries.
Notes
Use room temperature ingredients for smoother batter. Fold strawberries gently to avoid watery cake. Cake can be stored in the fridge for 4 days or frozen unfrosted for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 4
- Cholesterol: 65
Conclusion
Baking this Strawberry Sheet Cake with Cream Cheese Frosting is more than a recipe it’s a tradition of love, comfort, and shared memories. Every bite takes me back to cozy afternoons in my mother’s kitchen, laughing, chatting, and making a mess with flour everywhere. I hope this recipe brings the same warmth and joy to your home as it does to mine. Gather your loved ones, pour a cup of tea, and let this cake be the centerpiece of your sweetest memories.