Easy Homemade Fresh Strawberry Sheet Cake Recipe

There’s something magical about a homemade strawberry cake, especially when it’s packed with real strawberries and topped with luscious cream cheese frosting. This easy fresh strawberry sheet cake is one of those desserts that feels nostalgic yet indulgent, perfect for birthdays, summer gatherings, or just because you need a little sweetness in your life. The best part? It’s incredibly simple to make, with no complicated techniques—just fresh ingredients and a whole lot of flavor.

this RECIPE

My love for this strawberry cake started young

Growing up, my grandmother had a knack for making desserts that left a lasting impression. Her strawberry sheet cake was legendary in our family. Every summer, when strawberries were at their peak, she’d whip up this bright pink cake that smelled like pure sunshine. I remember sneaking into the kitchen just to dip my fingers into the bowl of strawberry-scented batter, convinced it was just as good as the finished cake.

When I finally got my hands on her recipe, I was surprised by the simplicity of it. The secret? A bit of strawberry jello for an extra punch of berry flavor and a generous amount of fresh strawberry puree. Over the years, I’ve made a few tweaks, but the essence of my grandmother’s recipe remains the same—a moist, flavorful cake that tastes like summer in every bite.

What makes this strawberry cake special?

Strawberry cake can be tricky because fresh strawberries have a lot of moisture, which can sometimes make cakes dense. This recipe balances that beautifully with buttermilk, which keeps the cake tender, and a little strawberry jello, which enhances the flavor without overpowering the fresh strawberries. Plus, the cream cheese frosting is the perfect tangy contrast to the cake’s sweetness.

Let’s talk ingredients: fresh, flavorful, and simple

Every ingredient in this cake plays an important role, but here are the key players:

• Fresh strawberries – The heart of this cake! Fresh strawberry puree gives it natural sweetness and a vibrant flavor. If strawberries aren’t in season, frozen ones work too—just thaw and drain them well.
• Strawberry jello – While fresh strawberries provide natural flavor, the jello boosts the strawberry taste and gives the cake a lovely pink hue. You can skip it for a more subtle, all-natural version.
• Buttermilk – This makes the cake tender and adds a slight tang that complements the sweetness. If you don’t have buttermilk, you can make a quick substitute by adding a teaspoon of lemon juice or vinegar to regular milk and letting it sit for a few minutes.
• Cream cheese – The base of the frosting, giving it a rich, creamy texture with just the right amount of tang. Make sure it’s softened to avoid lumps.
• Powdered sugar – Used in the frosting for sweetness and smoothness. If you prefer less sweetness, start with less and adjust to taste.

Essential kitchen tools for an easy bake

• Mixer – A hand or stand mixer will make creaming the butter and sugar much easier.
• Mixing bowls – You’ll need at least two—one for the dry ingredients and one for the wet.
• 9×13 baking dish – This ensures the cake bakes evenly. If using a metal pan, check for doneness a couple of minutes earlier than if using glass.
• Rubber spatula – Great for scraping down the sides of the bowl and spreading the frosting smoothly.

Step-by-step: how to make the best fresh strawberry sheet cake

Step 1: Prepare your oven and baking dish

Preheat your oven to 350°F and move the oven rack to the middle position. Grease a 9×13-inch baking dish with nonstick spray and set it aside.

Step 2: Cream the butter, sugar, and jello

In a large mixing bowl, beat the softened butter, strawberry jello, and sugar together until the mixture is fluffy. This takes about 2-3 minutes and is key to getting a light texture in the cake.

Step 3: Add the eggs and vanilla

Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.

Step 4: Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps distribute the leavening agents evenly.

Step 5: Combine the wet and dry ingredients

Add half of the flour mixture to the butter mixture and mix well. Pour in all the buttermilk and mix again. Finally, add the remaining flour mixture and mix until just combined.

Step 6: Fold in the fresh strawberry puree

Gently stir in the strawberry puree, making sure it’s well incorporated but not over-mixed. Over-mixing can lead to a denser cake.

Step 7: Bake to perfection

Pour the batter into the prepared baking dish and smooth the top. Bake for 38-42 minutes, checking with a toothpick at 38 minutes. If it comes out clean, the cake is done. Let it cool completely before frosting.

The dreamiest strawberry cream cheese frosting

While the cake cools, whip up the frosting. Beat the softened cream cheese and butter together until smooth. Slowly add the powdered sugar, one cup at a time, mixing well between additions. Stir in the strawberry puree and vanilla extract, then beat until fully combined. If it’s too thin, add a little more powdered sugar.

Once the cake is completely cool, spread the frosting evenly over the top.

Variations to try if you want to switch things up

• Make it a layer cake – Bake in two round cake pans instead of a sheet pan for a more formal dessert.
• Gluten-free version – Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
• Vegan alternative – Use dairy-free butter, plant-based milk with a little vinegar instead of buttermilk, and a flaxseed egg substitute.
• Chocolate strawberry twist – Add mini chocolate chips to the batter or drizzle melted chocolate over the frosted cake.
• Lemon-strawberry combo – Add a bit of lemon zest to the batter and frosting for a fresh citrusy contrast.

How to serve and enjoy this cake

This cake is beautiful on its own, but for an extra touch, garnish with sliced fresh strawberries, a dusting of powdered sugar, or even a few edible flowers. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an even more indulgent treat.

What to drink with your strawberry cake?

For a casual treat, a glass of cold milk or a cup of coffee pairs beautifully. If you’re serving it for a special occasion, a light sparkling rosé or a fruity white wine like Riesling complements the strawberry flavors perfectly.

Storage and leftovers

Store the cake in an airtight container in the fridge for up to 4 days. If you need to store it longer, you can freeze individual slices wrapped tightly in plastic wrap for up to 3 months. To thaw, let it sit at room temperature for about an hour.

Scaling the recipe up or down

Need to feed a crowd? Double the recipe and bake it in two 9×13 pans. If making a smaller batch, halve the ingredients and use an 8×8 pan, but check for doneness around 25-30 minutes.

Frequently asked questions

Can I make this cake without jello?
Yes! The cake will still be delicious, though the strawberry flavor will be more subtle.

Can I use frozen strawberries?
Absolutely! Just make sure to thaw and drain them well before pureeing.

Why is my frosting too thin?
Strawberries contain a lot of moisture. If your frosting is runny, add more powdered sugar or chill it for 10-15 minutes before spreading.

Can I make this ahead of time?
Yes, you can bake the cake a day ahead and store it unfrosted. Frost just before serving.

How do I make this cake extra moist?
Don’t overbake it, and be sure to use fresh, ripe strawberries for the best texture and flavor.

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