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 absolute favorite memories is baking with my mum when I was a teenager. The kitchen smelled of warm vanilla and sweet strawberries, and we would laugh while sprinkling sugar over freshly baked treats. That’s where my love for desserts like these Strawberry Sheet Cake Bars began. Soft, moist, and bursting with fruity goodness, these bars always remind me of summer afternoons and cozy family gatherings. Today, I want to share this recipe with you, so you can experience that same joy in your own home. These Strawberry Sheet Cake Bars are simple to make, visually stunning, and perfect for sharing with friends and family. Whether you’re planning a picnic, a tea party, or just a sweet treat for yourself, these bars never disappoint.
Why I Love Making Strawberry Sheet Cake Bars
There’s something magical about strawberry desserts. They’re bright, cheerful, and full of flavor. These bars are my go-to because they combine the tenderness of a classic sheet cake with the convenience of handheld dessert bars. I love that I can bake a single pan and cut it into perfect squares that everyone loves.
I also adore the texture the soft, buttery cake topped with a sweet, fluffy frosting and fresh strawberry slices. It’s the perfect balance of fruity freshness and indulgent sweetness. Plus, these bars are incredibly forgiving. Even if you’re new to baking, they’re easy to make, hard to mess up, and always a hit.
Ingredients & Little Kitchen Secrets
Here’s everything you’ll need to make your Strawberry Sheet Cake Bars extra special:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup fresh strawberries, chopped finely
- 1 cup strawberry preserves or jam
For the Frosting:
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Fresh strawberries for topping
Little Kitchen Secrets:
- Toss your chopped strawberries with a teaspoon of flour before folding them into the batter to prevent them from sinking.
- Use room temperature eggs and butter; they make the cake extra light and fluffy.
- Don’t overmix your batter fold gently to keep it tender.
- For extra flavor, swirl a few tablespoons of strawberry preserves into the batter before baking.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large mixing bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Fold gently until combined.
- Fold in the chopped strawberries and strawberry preserves carefully.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Frosting Steps:
- Beat 1 cup butter until creamy.
- Gradually add powdered sugar, one cup at a time, mixing well.
- Stir in vanilla extract and 2–3 tablespoons of cream until the frosting is smooth and spreadable.
- Spread frosting evenly over the cooled cake.
- Top with fresh strawberry slices or a light drizzle of strawberry preserves.
How I Serve It at Home
I love cutting these bars into generous squares and serving them on a simple white plate. A cup of tea or a glass of cold milk completes the experience perfectly. For gatherings, I like arranging them on a pretty cake stand it makes them look fancy even though they’re so easy to make!
If I’m feeling extra festive, I add a light dusting of powdered sugar or a few chocolate curls on top. Kids love to decorate their own bars with sprinkles or extra fruit, which adds a fun interactive element.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep your bars in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight.
- Make-Ahead: You can bake the cake a day ahead and frost it just before serving to keep the strawberries fresh.
100-Word Short Version
These Strawberry Sheet Cake Bars are soft, moist, and packed with fresh strawberries. A tender vanilla cake is enhanced with strawberry preserves and finished with creamy frosting. Perfect for family gatherings or as a sweet treat, they’re simple to make and easy to cut into squares for serving. Toss chopped strawberries with flour before folding into the batter to prevent sinking. Frost with a creamy, sweet buttercream and top with fresh fruit. Store in an airtight container or freeze for later. These bars bring warmth, comfort, and a little bit of summer into every bite.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 40 minutes
- Total: 1 hour
🛒 Ingredients
<ul> <li>1 cup unsalted butter, softened</li> <li>2 cups granulated sugar</li> <li>4 large eggs, room temperature</li> <li>1 tablespoon pure vanilla extract</li> <li>2 ½ cups all-purpose flour</li> <li>2 teaspoons baking powder</li> <li>½ teaspoon salt</li> <li>1 cup whole milk</li> <li>1 cup fresh strawberries, chopped finely</li> <li>1 cup strawberry preserves or jam</li> <li>For Frosting: 1 cup unsalted butter, softened</li> <li>3–4 cups powdered sugar, sifted</li> <li>2 teaspoons vanilla extract</li> <li>2–3 tablespoons heavy cream or milk</li> <li>Fresh strawberries for topping</li> </ul>
👩🍳 Instructions
<ol> <li>Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.</li> <li>Cream 1 cup butter and sugar until light and fluffy.</li> <li>Beat in eggs one at a time, then vanilla extract.</li> <li>Whisk flour, baking powder, and salt; alternate adding with milk to wet mixture.</li> <li>Fold in chopped strawberries and preserves gently.</li> <li>Pour batter into pan, smooth top, bake 35–40 minutes. Cool completely.</li> <li>For frosting: beat butter, gradually add powdered sugar, vanilla, and cream until smooth.</li> <li>Spread frosting over cooled cake and top with fresh strawberries.</li> </ol>
📝 Notes
- Toss strawberries in flour to prevent sinking.
- Frost just before serving for freshness.
- Store in airtight container up to 5 days or freeze up to 2 months.
🍽️ Nutrition
Calories: 280 per serving 🍓 | Sugar: 32g | Fat: 14g | Protein: 3g | Carbs: 38g | Fiber: 1g | Cholesterol: 60mg
Print
Strawberry Sheet Cake Bars
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hr
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
These Strawberry Sheet Cake Bars are soft, moist, and bursting with fresh strawberry flavor. Perfect for family gatherings, picnics, or a sweet treat, this easy-to-follow recipe combines tender cake, strawberry preserves, and creamy frosting into delightful dessert bars everyone will love.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 1 cup fresh strawberries, chopped finely
- 1 cup strawberry preserves or jam
- For Frosting: 1 cup unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 2–3 tablespoons heavy cream or milk
- Fresh strawberries for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
- Cream 1 cup butter and sugar until light and fluffy.
- Beat in eggs one at a time, then vanilla extract.
- Whisk flour, baking powder, and salt; alternate adding with milk to wet mixture.
- Fold in chopped strawberries and preserves gently.
- Pour batter into pan, smooth top, bake 35–40 minutes. Cool completely.
- For frosting: beat butter, gradually add powdered sugar, vanilla, and cream until smooth.
- Spread frosting over cooled cake and top with fresh strawberries.
Notes
- Toss strawberries in flour to prevent sinking.
- Frost just before serving for freshness.
- Store in airtight container up to 5 days or freeze up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 32g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Conclusion
Baking these Strawberry Sheet Cake Bars always brings back the warmest memories of my mum’s kitchen and our shared laughter. It’s amazing how something so simple can connect generations, bring smiles, and turn an ordinary afternoon into a moment to treasure. I hope these bars find a special place in your kitchen and on your table, and that each bite brings joy, comfort, and sweetness to your family and friends. Cooking is about love, sharing stories, and creating memories and these bars are exactly that.