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.
Today, I’m so excited to share my Strawberry Sheet Cake with Strawberry Filling. This cake isn’t just a dessert; it’s a memory-maker. I remember the first time I baked a strawberry sheet cake for my niece’s birthday. The kitchen smelled like fresh strawberries and sugar, and as soon as the cake came out of the oven, my family gathered around, eager to sneak a slice before frosting. The way everyone’s eyes lit up reminded me why I love baking it’s about sharing joy, sweetness, and a little magic.
This strawberry sheet cake is soft, moist, and packed with a luscious strawberry filling that bursts with fruity goodness. Whether you’re baking for a birthday, a weekend treat, or just because you love strawberries, this recipe will warm hearts and fill your home with the most comforting aroma.
I use fresh strawberries whenever possible, but good-quality frozen berries work beautifully too. The strawberry filling is sweet, tangy, and spreads perfectly between cake layers or right on top for a gooey, indulgent experience.
So, let’s dive into making this Strawberry Sheet Cake with Strawberry Filling that I promise will become a beloved staple in your kitchen.
Why I Love Making This Recipe
What I adore about this cake is its simplicity and versatility. It’s easy enough for a weekday treat but impressive enough for celebrations. Baking it brings me back to cozy afternoons with my mum, helping me stir batter while sneaking tastes of strawberries and sugar.
The strawberry filling makes this cake feel special without being complicated. And let’s be honest there’s something about the pinkish hue of fresh strawberries baked into a cake that feels like a warm hug. Every bite tastes like love, and I love that my kitchen can create that feeling for my family.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
Cake:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, pureed
Strawberry Filling:
- 1 cup fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Little Kitchen Secrets:
- For the softest cake, make sure your butter is at room temperature.
- Pureeing strawberries with a blender makes the cake beautifully pink and flavorful.
- Gently fold in your wet ingredients to avoid overmixing; it keeps the cake tender.
How I Make It, Step by Step
- Prep your oven and pan: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy. This step gives the cake its airy texture.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with buttermilk. Start and end with flour. Stir until just combined.
- Add strawberry puree: Fold in your fresh strawberry puree until the batter is smooth and pink.
- Bake the cake: Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
- Prepare the strawberry filling: In a small saucepan over medium heat, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook for 3–5 minutes until thickened. Cool completely before using.
- Assemble the cake: Once the cake has cooled, spread the strawberry filling evenly on top. You can also slice the cake in half horizontally and add the filling inside for a layered effect.
How I Serve It at Home
I love serving this cake with a simple dusting of powdered sugar or a light drizzle of white chocolate. For extra indulgence, a dollop of whipped cream on the side never hurts. I usually cut it into generous squares and watch my kids and husband light up with every bite. It’s perfect for tea time, birthday celebrations, or just a sweet weekend treat.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheating: Warm slices in the microwave for 10–15 seconds for that fresh-baked feel.
- Make-Ahead: You can bake the cake a day in advance, store it unfilled, and add the strawberry filling just before serving.
100-Word Short Version
This Strawberry Sheet Cake with Strawberry Filling is my go-to recipe for cozy gatherings. I start by creaming butter and sugar, then fold in eggs, vanilla, and a mixture of flour and buttermilk. Fresh strawberry puree makes the cake moist and pink, while a sweet, tangy strawberry filling adds indulgence. I bake it in a 9×13-inch pan, let it cool, and spread the filling evenly on top. Serve with whipped cream or a sprinkle of powdered sugar. Simple, comforting, and full of love, this cake brings warmth and smiles to any table.
Recipe Card Section
⏱️ Time:
- Prep: 20 min
- Cook: 35 min
- Total: 55 min
🛒 Ingredients: <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>½ cup unsalted butter, softened</li> <li>1 cup granulated sugar</li> <li>2 large eggs</li> <li>1 tsp vanilla extract</li> <li>1 cup buttermilk</li> <li>1 cup fresh strawberries, pureed</li> <li>1 cup fresh strawberries, chopped (for filling)</li> <li>¼ cup granulated sugar (for filling)</li> <li>1 tsp lemon juice</li> <li>1 tsp cornstarch</li> </ul>
👩🍳 Instructions: <ol> <li>Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.</li> <li>Whisk together flour, baking powder, baking soda, and salt.</li> <li>Cream butter and sugar until fluffy, then beat in eggs and vanilla.</li> <li>Alternate adding flour mixture and buttermilk; fold in strawberry puree.</li> <li>Bake for 30–35 minutes; cool completely.</li> <li>Cook chopped strawberries, sugar, lemon juice, and cornstarch until thickened for filling.</li> <li>Spread filling on cooled cake or layer inside if slicing horizontally.</li> <li>Serve with powdered sugar or whipped cream if desired.</li> </ol>
📝 Notes:
- Use room-temperature butter for best texture.
- Frozen strawberries work if fresh aren’t available.
- Can bake a day ahead and add filling just before serving.
- Keeps in fridge up to 3 days; warm slices slightly before serving.
🍽️ Nutrition (per serving, approx.):
Calories: 320 kcal 🍓 Sugar: 24g 🍰 Fat: 14g 🥛 Saturated Fat: 8g 🍞 Carbs: 45g 🍫 Protein: 4g 🥄 Fiber: 2g
Strawberry Sheet Cake with Strawberry Filling
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 55 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Strawberry Filling is soft, moist, and packed with fresh strawberry flavor. Perfect for birthdays, family gatherings, or a cozy weekend treat, it’s a heartwarming dessert everyone will love.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup fresh strawberries, pureed
- 1 cup fresh strawberries, chopped (for filling)
- ¼ cup granulated sugar (for filling)
- 1 tsp lemon juice
- 1 tsp cornstarch
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until fluffy, then beat in eggs and vanilla.
- Alternate adding flour mixture and buttermilk; fold in strawberry puree.
- Bake for 30–35 minutes; cool completely.
- Cook chopped strawberries, sugar, lemon juice, and cornstarch until thickened for filling.
- Spread filling on cooled cake or layer inside if slicing horizontally.
- Serve with powdered sugar or whipped cream if desired.
Notes
Use room-temperature butter for best texture. Frozen strawberries work if fresh aren’t available. Can bake a day ahead and add filling just before serving. Keeps in fridge up to 3 days; warm slices slightly before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Conclusion
Baking this Strawberry Sheet Cake with Strawberry Filling always feels like sending a little love from my kitchen to your home. The soft, pink cake with sweet, tangy filling brings comfort, joy, and memories all in one bite. I hope you try this recipe, gather your loved ones, and create moments as heartwarming as the aroma of strawberries baking in your oven. Cooking is more than food it’s about connection, and this cake is my way of sharing love, slice by slice.