Name: Fresh Strawberry Sheet Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 2 h
Cuisine: American
Ingredients: 4 cups strawberries fresh or frozen (thawed), hulled; ¼ cup granulated sugar (50g); 1 tablespoon lemon juice; 3 cups all-purpose flour (290g); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ cup salted butter (113g, room temperature); ½ cup vegetable oil; 1¼ cups granulated sugar (250g); 1 teaspoon vanilla extract; 3 large eggs, room temperature; 1 cup strawberry puree from recipe above; ½ cup sour cream, room temperature; 1 cup salted butter (227g, room temperature); 3 cups powdered sugar; 4 tablespoons strawberry reduction from recipe above

If you’re searching for a dessert that’s pure happiness in every bite, look no further than this Fresh Strawberry Sheet Cake. It’s made with real strawberries—none of those artificial flavors!—and topped with luscious strawberry buttercream. The end result? A cake that’s beautifully pink, boldly fruity, and perfect for celebrating any summery occasion with friends and family. You’ll love how the sweet, tangy strawberry flavor shines through in every mouthful of this Fresh Strawberry Sheet Cake, making it the hero of any potluck, picnic, or birthday party.

Fresh Strawberry Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Fresh Strawberry Sheet Cake is how simple, familiar ingredients combine to create something truly special. Each component brings its own delicious character—richness from butter, tang from sour cream, vibrant color and flavor from juicy strawberries. Here’s what you’ll need and why:

Fresh or Frozen Strawberries: The heart of this cake, giving it a gorgeous pink hue and fresh-fruit flavor. Thaw the frozen ones to keep things super juicy.
Granulated Sugar: Brightens and sweetens the strawberry puree and batter, making every bite sing.
Lemon Juice: Adds brightness to the berries, highlighting their natural sweetness and tartness.
All-Purpose Flour: The foundation for a tender, moist sheet cake that’s sturdy enough to slice and share.
Baking Powder & Baking Soda: Provide just the right lift for a fluffy, soft crumb.
Salted Butter: Adds richness to both the cake and buttercream; make sure it’s at room temp for maximum creaminess.
Vegetable Oil: Keeps the cake extra moist for days without overwhelming the strawberry flavor.
Vanilla Extract: A small splash brings warmth and helps the berry flavors shine.
Eggs: Bind and enrich the batter, making the cake luscious and light.
Sour Cream: Adds moisture and a subtle tang that balances the sweetness beautifully.
Powdered Sugar: For that dreamy, cloud-like strawberry buttercream.

How to Make Fresh Strawberry Sheet Cake

Step 1: Make the Strawberry Puree

Start by simmering your strawberries with sugar and lemon juice over medium heat, stirring often until the mixture bubbles gently. Reduce the heat and let it become thick and syrupy, stirring frequently—the kitchen will smell like a strawberry patch! Use an immersion blender for a silky smooth puree. Let your strawberry magic cool completely; making it the day before gives the flavor time to develop even more.

Step 2: Prep Your Pan and Oven

Preheat your oven to 350°F. For easy cake removal, line a 9×13-inch pan with parchment and spray with non-stick spray. If you prefer to serve straight from the pan, just grease it well—less fuss, same fantastic cake!

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, and baking soda. This ensures your leaveners are distributed evenly, so you get a uniform rise and perfectly tender crumb all the way through.

Step 4: Cream Butter, Oil, and Sugar

Beat the room-temperature butter until totally creamy, then blend in the oil. Gradually add sugar, mixing well to get a pale, fluffy base that will help keep your cake moist and soft.

Step 5: Incorporate Eggs and Flavorings

Mix in the vanilla extract, then add eggs one by one, beating gently after each addition. This step makes your batter velvety and ensures everything is well combined before the star ingredient arrives!

Step 6: Add Strawberry Puree and Sour Cream

Gently beat in your strawberry puree and sour cream, blending just until smooth. You’ll instantly notice the batter turn a lovely blush pink. Be careful not to overmix; the goal is a tender, delicate cake that practically melts in your mouth.

Step 7: Combine Wet and Dry, Then Bake

Add the dry ingredient mixture into your wet batter and mix until just combined—don’t overdo it! Pour it into your prepared pan, spreading the batter evenly. Bake for 25 to 30 minutes, or until a toothpick comes out clean. The hardest part? Letting it cool on a rack before you frost!

Step 8: Make the Strawberry Buttercream

Beat room-temperature butter until light and fluffy, then add powdered sugar, mixing until smooth and creamy. Blend in 4 tablespoons of reserved strawberry puree, a little at a time, until the frosting is sweet, spreadable, and full of fresh berry flavor.

Step 9: Frost and Enjoy

Once the cake is completely cool, generously slather the strawberry buttercream over the top. Swirl it as artfully or rustically as you wish—no rules, just deliciousness. Cut big squares and let the Fresh Strawberry Sheet Cake party begin!

How to Serve Fresh Strawberry Sheet Cake

Garnishes

Top each slice with extra fresh strawberries, a dusting of powdered sugar, or even a sprinkle of finely chopped mint for a pop of green. A dollop of freshly whipped cream or soft vanilla ice cream alongside ups the indulgence!

Side Dishes

This cake pairs beautifully with a cool glass of lemonade or sweet iced tea. If you want more fruit on your table, serve it with bowls of juicy berries, or keep things light with a citrus salad—anything bright and refreshing plays nicely.

Creative Ways to Present

Try baking the Fresh Strawberry Sheet Cake as cupcakes for easy, portable treats. For a celebration, sprinkle edible flowers on top, pipe rosettes with extra buttercream, or cut into shapes with cookie cutters for a playful twist at gatherings.

Make Ahead and Storage

Storing Leftovers

Cover leftover Fresh Strawberry Sheet Cake tightly and keep it in the refrigerator for up to 4 days. The flavor actually gets deeper after a night in the fridge, and the buttercream keeps the cake moist and irresistible.

Freezing

For longer storage, wrap slices or the whole sheet cake (unfrosted or frosted) tightly in plastic and foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge—just know the buttercream may need a quick whip to refresh its texture.

Reheating

If you prefer your cake slightly warm, let a slice come to room temp or gently microwave in 10-second bursts. Don’t overheat, or the buttercream will melt—just enough to take the chill off and make it cake-shop fresh again!

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw them first and drain off any excess liquid before making your puree. Both options work wonderfully in this Fresh Strawberry Sheet Cake.

Why does the strawberry puree need to cool before adding it?

If the puree is too warm, it can scramble the eggs in your batter and melt the butter, leading to a dense cake. Letting it cool keeps everything light and tender.

Can I make this Fresh Strawberry Sheet Cake gluten free?

Yes! Swap the all-purpose flour for your favorite gluten-free baking blend. Make sure it includes a binder like xanthan gum for best results.

How do I keep the color of the cake vibrant?

The natural strawberry puree will give your cake a soft pink tint. For an even bolder hue, add a drop or two of natural red food coloring—but honestly, the real fruit color is gorgeous on its own!

Can the buttercream be made in advance?

Definitely! Make it a day ahead, store it in the fridge, and let it soften before spreading over your cake. Give it a quick whip for extra fluffiness before using.

Final Thoughts

You truly can’t go wrong with a crowd-pleaser like Fresh Strawberry Sheet Cake. It’s easy, stunning, and brimming with nostalgic, from-scratch flavor. Give it a try—your friends, your family, and even your own sweet tooth will thank you!