There’s something about fresh strawberries folded right into a moist, tender cake that just feels like a celebration. This Strawberry Sheet Cake with Cream Cheese Frosting Recipe is one of my all-time favorites because it’s easy to make, bursting with fresh fruit flavor, and topped with the creamiest frosting that really brings it all together.
Why You’ll Love This Recipe
- Bright, Fresh Flavor: Real strawberries in the batter give it that naturally sweet and tangy berry taste that’s just unbeatable.
- Super Moist Texture: Combining oil and melted butter keeps the cake tender and soft for days, no drying out here!
- Cream Cheese Frosting Magic: The strawberry jam folded into the frosting makes it smooth, not too sweet, and perfectly fruity.
- Easy Make-Ahead: You can prep everything in under an hour, and it stores beautifully so you’re ready for any occasion.
Ingredients You’ll Need
Choosing the right ingredients really makes this cake sing. Fresh or nicely thawed strawberries offer the best flavor, and I recommend full-fat cream cheese for that velvety frosting texture. Using cornstarch along with the flour helps the cake stay light and soft.
- Vegetable oil: Keeps the cake moist without weighing it down like butter alone might.
- Unsalted butter: Melted for richness and a tender crumb.
- Granulated sugar: Sweetens without overpowering the strawberry flavor.
- Eggs: For structure and that lovely rise.
- Vanilla extract: Adds depth to the strawberry taste.
- Milk: Balances the batter moisture.
- Fresh or frozen strawberries: I always use fresh in season, but thawed frozen works great, too — just be sure to drain excess liquid.
- All-purpose flour: The base for a soft crumb.
- Cornstarch: Helps keep the cake tender and delicate.
- Baking soda and baking powder: For the perfect light rise.
- Salt: Enhances overall flavor.
- Pink gel food color (optional): Just a little for that extra pretty pink hue!
- Cream cheese: Room temperature for silky frosting.
- Strawberry jam: Adds real strawberry flavor right into the frosting.
- Heavy cream: Makes the frosting fluffy and smooth.
Variations
I love playing around with this Strawberry Sheet Cake with Cream Cheese Frosting Recipe depending on the occasion or what I have on hand. Feel free to swap, add, or omit a few things to suit your taste or dietary needs.
- Use frozen mixed berries: I once tried a mixed berry version using thawed frozen berries instead of strawberries, and it added a fun tangy twist!
- Gluten-free flour blend: For a gluten-free version, this cake adapts beautifully with a good 1:1 gluten-free flour mix.
- More frosting: I sometimes double the frosting when I want a richer cake-to-icing ratio – especially for celebrations.
- Lightened frosting: Swap heavy cream for Greek yogurt in the frosting for a tangier, lighter finish.
How to Make Strawberry Sheet Cake with Cream Cheese Frosting Recipe
Step 1: Blend those strawberries
Start by pureeing your fresh or thawed strawberries in a food processor. You can leave a bit of texture if you like that subtle bite of berry in the cake – I often do because I love that fresh feel. Just make sure it’s mostly smooth so it mixes evenly into the batter.
Step 2: Whisk your wet ingredients together
In a large bowl, combine the vegetable oil, melted butter, sugar, eggs, and vanilla extract. I usually whisk for about 2 minutes until it’s smooth and a bit lighter in color—it really helps dissolve the sugar and ensures a smooth batter later on.
Step 3: Mix in strawberries and dry ingredients gently
Stir the strawberry puree and milk into your wet mixture until combined. Then, sift your flour, cornstarch, baking powder, baking soda, and salt right on top. Use a hand whisk to gently fold everything together just until there are no lumps. Resist the urge to overmix here – that’s the trick for a tender crumb.
Step 4: Bake until just right
Pour the batter into a parchment-lined 9×13″ pan and slide it into a preheated 350°F oven. Bake for about 25-30 minutes. I always stick a toothpick in the center to check: it should come out with just a few moist crumbs but no wet batter. That’s the sweet spot for moist cake without being undercooked.
Step 5: Prepare the cream cheese frosting
While the cake cools, whip up your frosting by whisking together room temperature cream cheese, strawberry jam, sugar, heavy cream, and a pinch of salt until smooth and silky. Be gentle and don’t overmix—you want fluffy, not runny. If you want the frosting to pop visually, add a few drops of pink gel food coloring here.
Step 6: Assemble and decorate
When your cake is completely cooled, spread the cream cheese frosting evenly over the top. Then go wild with fresh sliced strawberries for a gorgeous finish. Whether you slice it straight in the pan or transfer to a platter, this cake always looks inviting and tastes even better!
Pro Tips for Making Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Strawberry Prep: If using frozen berries, thaw them fully and drain excess liquid before pureeing to avoid a soggy cake.
- Don’t Overmix: Overmixing the batter can make the cake dense—mix just until combined for a tender texture.
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temp to get the smoothest frosting and best cake rise.
- Cooling Time: Let the cake cool completely before frosting to prevent the cream cheese from melting and sliding off.
How to Serve Strawberry Sheet Cake with Cream Cheese Frosting Recipe
Garnishes
I’m a big fan of adding plenty of fresh sliced strawberries on top—it adds freshness and a pretty, colorful touch. Sometimes I toss in a few small mint leaves or a light dusting of powdered sugar when serving for that extra wow factor. It really brings out the berry notes in the cake.
Side Dishes
This strawberry sheet cake is lovely on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a brunch gathering, I like serving it alongside a big bowl of fresh fruit salad or even a simple green salad with a citrus vinaigrette to balance the sweetness.
Creative Ways to Present
For birthdays or special occasions, I sometimes cut the cake into fun shapes using cookie cutters after frosting it. Another favorite is layering slices with whipped cream and extra berries to create a trifle-style dessert. Presentation can be casual or elegant depending on your mood!
Make Ahead and Storage
Storing Leftovers
I keep leftover cake covered tightly in the fridge, either in the pan or transferred to an airtight container. Because of the cream cheese frosting, refrigeration is a must. The cake stays moist and fresh for about 3-4 days, but I usually see it disappear faster than that!
Freezing
Freezing fully frosted cake isn’t my go-to because the texture of the frosting changes slightly. Instead, I’ve found it best to freeze the unfrosted cake layer wrapped tightly in plastic wrap and foil. Then, when you’re ready to serve, thaw completely and frost fresh for the best experience.
Reheating
This cake tastes best at room temperature, so I take it out of the fridge about 30 minutes before serving. If you want it warm, a quick zap in the microwave (10-15 seconds per slice) works well, but be careful not to melt the frosting!
FAQs
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Can I use frozen strawberries for this recipe?
Absolutely! Just thaw the frozen strawberries at room temperature for about 30 minutes before you puree them. Be sure to drain any excess liquid to keep your batter from becoming too watery, which can affect the cake’s texture.
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How do I get the frosting nice and smooth without it being runny?
Make sure your cream cheese is fully softened to room temperature before mixing. Whisk the frosting ingredients on medium-low speed until just combined and smooth—overbeating can break the emulsion and cause it to get runny, so take it slow.
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Can I make this cake gluten-free?
Yes! Swap the all-purpose flour for a good quality 1-to-1 gluten-free flour blend. Adding the cornstarch remains important to keep that light, tender texture in the cake.
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How should I store the cake to keep it fresh?
Because of the cream cheese frosting, refrigeration is best. Cover the cake with plastic wrap or keep in an airtight container. Let the cake come to room temperature before serving to enjoy the best flavor and texture.
Final Thoughts
I absolutely love how this Strawberry Sheet Cake with Cream Cheese Frosting Recipe turns out every time — it’s reliably moist, packed with real strawberry flavor, and that frosting? Simply dreamy. When I first made it, I was amazed how easy it was to get such a bakery-worthy dessert right at home. I truly think you’ll enjoy baking and sharing this one with your loved ones as much as I do. Give it a try and watch your family go crazy for it!
Print
Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy fresh strawberry sheet cake recipe features a moist, flavorful cake made with real strawberry puree, topped with a silky strawberry cream cheese frosting and fresh strawberry slices. Perfect for any occasion, this cake is light, fruity, and irresistible.
Ingredients
Strawberry Sheet Cake:
- ¾ cup vegetable oil (170g)
- ¼ cup unsalted butter, melted (56g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs
- 2 tsp vanilla extract
- ⅓ cup milk (80g)
- 340g fresh or frozen strawberries (about 1 ½ cups puree)
- 2 ¾ cups all-purpose flour (360g)
- 2 tbsp cornstarch (20g)
- ¾ tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- Optional: a few drops of pink gel food color
Strawberry Cream Cheese Frosting:
- 12 oz cream cheese, room temperature (340g)
- ⅓ cup strawberry jam (80g)
- ¼ cup granulated sugar (60g)
- ⅓ cup heavy cream (80g)
- Pinch of salt
Assembly & Decoration:
- Fresh strawberries to taste
Instructions
- Preheat the oven: Set your oven to 350°F (conventional/non-fan) and line a 9×13-inch baking pan with parchment paper for easy removal.
- Mix wet ingredients: In a large bowl, combine vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Whisk until the mixture is smooth, about 2 minutes.
- Prepare strawberry puree: Blitz fresh or thawed frozen strawberries in a food processor until mostly smooth with some texture remaining if desired.
- Combine wet ingredients and puree: Add the strawberry puree and milk to the wet mixture, whisking until well incorporated.
- Add dry ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet mixture until just combined with no lumps; avoid overmixing.
- Add food coloring (optional): If desired, fold in a few drops of pink gel food coloring for a vibrant cake color.
- Bake the cake: Pour the batter into the prepared pan and bake for 30 minutes. Test doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
- Cool the cake: Allow the cake to cool completely at room temperature before frosting.
- Make the frosting: In a bowl, whisk together cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt at medium-low speed until smooth and creamy. Avoid overmixing to prevent runniness.
- Assemble and decorate: Spread the frosting evenly over the cooled cake. Top with fresh sliced strawberries for decoration.
- Serve and store: Slice the cake and serve at room temperature. Store leftovers in the refrigerator.
Notes
- This recipe yields a light layer of cream cheese frosting; increase frosting ingredients if you prefer a thicker layer.
- For best flavor, use fresh strawberries when in season; frozen strawberries thawed at room temperature work well too.
- Do not overmix the batter to keep the cake tender and moist.
- Using parchment paper helps with easy removal and clean presentation.
- Store the cake in the refrigerator if not served immediately but bring back to room temperature before serving for best texture.
