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 fondest memories is baking this Strawberry Sheet Cake with Pudding Layer for my niece’s birthday. The kitchen smelled like pure happiness, and seeing her eyes light up when she tasted the first bite reminded me why I love baking so much. This cake is more than a dessert it’s a little celebration wrapped in soft, sweet, pink layers. Over the years, I’ve perfected it so that it’s simple, comforting, and full of love, perfect for family gatherings, potlucks, or a weekend treat that makes the house feel like a warm hug. Every time I bake this cake, I remember the joy of sharing food with the people I love.
I’ve made Strawberry Sheet Cake with Pudding Layer countless times, and each time I discover a little tweak or secret that makes it even more delightful. From using fresh strawberries to adding just the right amount of pudding, it’s a recipe that never fails to bring smiles. Whether you’re a beginner baker or seasoned in the kitchen, this recipe is forgiving, fun, and incredibly rewarding.
Why I Love Making This Recipe
What I adore about this cake is how it brings people together. The moment you pull it out of the oven, the aroma fills the room, and suddenly everyone wants a slice. The pudding layer adds that creamy, luscious texture that makes each bite feel indulgent but not overwhelming. I love that it’s easy to slice into squares, perfect for sharing. Baking it is like giving your loved ones a little hug sweet, warm, and memorable.
The process itself is joyful. Mixing the batter, folding in strawberries, and seeing the layers come together reminds me that cooking is about love, patience, and a little bit of magic. This cake is my go-to when I want to make someone feel special without spending hours in the kitchen.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, diced
For the Pudding Layer:
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree (from fresh strawberries)
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Use ripe, juicy strawberries for maximum flavor.
- Don’t overmix the batter; gently fold in strawberries to avoid turning the cake pink everywhere.
- Chill your frosting slightly if it feels too soft before spreading—it makes layering easier.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, cream the butter until fluffy, then add eggs one at a time. Stir in vanilla extract.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in the diced strawberries, keeping them evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let it cool completely.
- While the cake cools, whisk together the pudding mix and milk in a medium bowl until thickened. Chill for 5–10 minutes.
- Spread the pudding evenly over the cooled cake.
- For the frosting, beat butter until fluffy, gradually add powdered sugar, then blend in strawberry puree and vanilla.
- Spread frosting over the pudding layer evenly. Decorate with fresh strawberry slices if desired.
How I Serve It at Home
I love slicing this cake into generous squares and serving it with a small dollop of whipped cream. Sometimes, I serve it at tea time, and other times it’s the star of birthday celebrations. Pairing it with a warm cup of tea or a cold glass of milk always brings the comfort factor up a notch. The pudding layer makes each bite creamy, while the frosting adds a perfect sweetness that isn’t overpowering.
Storage, Reheating & Make-Ahead Tips
- Store in an airtight container in the fridge for up to 4 days.
- For parties, I often bake the cake the night before and frost it the next morning.
- If needed, slice individual pieces and wrap them in cling film to freeze for up to 2 months. Thaw in the fridge before serving.
- Reheating is not necessary; this cake is best enjoyed chilled or at room temperature.
100-Word Short Version
This Strawberry Sheet Cake with Pudding Layer is my favorite family dessert. Soft, pink cake layers are topped with a creamy vanilla pudding layer and a luscious strawberry frosting. It’s simple, comforting, and perfect for birthdays, potlucks, or weekend treats. I fold fresh strawberries into the batter, bake until golden, chill, then layer on the pudding and frosting. Serve with whipped cream or enjoy as-is. This cake is a hug in dessert form, bringing family and friends together one sweet bite at a time. Quick to bake, easy to love, and unforgettable in flavor.
Recipe Card Section
⏱️ Time
- Prep: 20 mins
- Cook: 35 mins
- Total: 1 hr 10 mins
🛒 Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, diced
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Whisk dry ingredients.
- Cream butter and eggs; add vanilla.
- Alternate mixing in dry ingredients and buttermilk.
- Fold in strawberries.
- Bake 30–35 mins; cool completely.
- Mix pudding and milk; chill 5–10 mins. Spread on cake.
- Beat butter, sugar, strawberry puree, and vanilla for frosting.
- Frost pudding layer; decorate with strawberries.
📝 Notes
- Use ripe strawberries for best flavor.
- Don’t overmix batter.
- Chill frosting if soft.
- Store in fridge up to 4 days; freeze slices up to 2 months.
🍽️ Nutrition
Calories: 320 per slice 🍰 | Fat: 14g 🧈 | Saturated Fat: 8g | Carbs: 45g 🍓 | Sugar: 28g | Protein: 4g | Sodium: 180mg | Fiber: 2g | Cholesterol: 65mg
Strawberry Sheet Cake with Pudding Layer
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 1 hr 10 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft, pink strawberry sheet cake layered with creamy vanilla pudding and topped with luscious strawberry frosting. Perfect for birthdays, potlucks, or cozy family treats, this cake is simple, comforting, and full of love.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup buttermilk
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, diced
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups whole milk
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ cup strawberry puree
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Whisk dry ingredients together.
- Cream butter and eggs; add vanilla extract.
- Alternate mixing in dry ingredients and buttermilk.
- Fold in diced strawberries.
- Bake for 30–35 minutes; cool completely.
- Mix pudding with milk; chill 5–10 minutes. Spread on cake.
- Beat butter, powdered sugar, strawberry puree, and vanilla for frosting.
- Frost pudding layer evenly; decorate with fresh strawberry slices.
Notes
- Use ripe strawberries for maximum flavor.
- Do not overmix the batter to avoid color bleeding.
- Chill frosting slightly if too soft for easier spreading.
- Store in an airtight container in the fridge for up to 4 days; freeze slices for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Conclusion
Baking this Strawberry Sheet Cake with Pudding Layer is like giving your loved ones a warm hug. Every bite is soft, creamy, and full of sweet memories. It’s simple, comforting, and endlessly shareable the perfect cake for celebrating life’s little joys. I hope you bake it, share it, and make your kitchen smell like mine: cozy, happy, and full of love. Remember, the heart of cooking is connection, and this cake brings it to life beautifully.