Strawberry sheet cake is a single-layer cake baked in a large rectangular pan and flavored with puréed strawberries, then topped with strawberry cream cheese or buttercream frosting.
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This homemade strawberry sheet cake uses roasted strawberry purée for natural flavor and is finished with strawberry cream cheese frosting, making it ideal for summer gatherings and celebrations.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Fresh strawberries: Provide natural strawberry flavor and moisture when baked and puréed.
- Granulated sugar: Sweetens the cake and helps even browning.
- Unsalted butter: Creates a tender crumb through proper creaming.
- Eggs: Bind the batter and provide structure for clean slices.
- All-purpose flour: Forms the base structure of the cake without heaviness.
- Cornstarch: Softens the crumb and prevents a dense texture.
- Baking powder and baking soda: Control lift and ensure even rise.
- Avocado oil: Keeps the cake moist after cooling.
- Cream cheese: Adds balance and stability to the strawberry frosting.
- Powdered sugar: Sweetens and thickens the frosting for smooth spreading.
- Freeze-dried strawberry powder: Intensifies strawberry flavor without adding liquid.
How to Make Strawberry Sheet Cake
Note: Full instructions are provided in the recipe card below.
- Preheat the oven to 340ºF/170ºC and line a rimmed baking sheet with parchment paper.
- Toss the strawberries with sugar and lemon juice, spread evenly, and roast for 30 minutes.
- Cool, then blend with all juices until smooth and measure 250 g of purée.
- Add food coloring if using, stir to combine, and set aside.
- Adjust the oven rack to the middle position and preheat the oven to 350ºF / 175ºC.
- Lightly spray a 13 × 9-inch pan with baking spray and line it with parchment paper.
- Sift together the flour, cornstarch, baking powder, and baking soda.
- Beat the butter, salt, and sugar until light and fluffy.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Mix in half of the dry ingredients, then add the strawberry purée, oil, and vanilla.
- Add the remaining dry ingredients and mix until smooth.
- Fold gently, transfer to the pan, and smooth the top.
- Bake until a toothpick inserted in the center comes out clean.
- Cool briefly, remove from the pan, and cool completely before frosting.
- Beat the butter until creamy, then add vanilla and cream cheese.
- Gradually add powdered sugar and strawberry powder until smooth.
- Spread evenly over the cooled cake and garnish if desired.
Hint: Grind the freeze-dried strawberries just before using to prevent them from re-solidifying.
Storage, Make Ahead, & Freezing
Storage: Store the frosted strawberry sheet cake covered in the refrigerator for up to 4 days.
Make Ahead: Bake the cake up to 1 day in advance, wrap tightly, and frost before serving.
Freezing: Freeze the unfrosted cake, tightly wrapped, for up to 2 months, and thaw overnight before frosting.
Camila's Tips & Variations
- Cake looks pale: Add a small amount of pink or red gel food coloring to the strawberry purée.
- Frosting too soft: Chill the frosting for 10 minutes before spreading.
- Stronger strawberry flavor: Increase the freeze-dried strawberry powder slightly.
- Smooth frosting: Sift the powdered sugar together with the freeze-dried strawberry powder before mixing to prevent lumps.
- Powder clumps: Grind the freeze-dried strawberries just before using to prevent re-solidifying.
- Cleaner slices: Chill the frosted cake for 30 minutes before cutting.
Frequently Asked Questions
Why roast the strawberries instead of using fresh purée?
Roasting removes excess water and concentrates flavor, which prevents a gummy cake texture.
What happens if I use more strawberry purée than measured?
Too much purée adds excess moisture and can cause a dense or underbaked center.
How do I keep the cake from sticking to the pan?
Use parchment paper with overhang and lightly spray the parchment for clean release.
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Recipe
Strawberry Sheet Cake
Strawberry sheet cake is a single-layer cake baked in a large rectangular pan and flavored with puréed strawberries, then topped with strawberry cream cheese or buttercream frosting.
Equipment
Ingredients
Roasted strawberries
- 450 g strawberries , hulled and quartered
- 2 teaspoons granulated sugar
- 2 teaspoons lemon juice
Strawberry cake
- 180 g unsalted butter , room temperature
- 300 g granulated sugar
- 3 large large eggs , room temperature
- 315 g all-purpose flour
- 2 tablespoons cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- 250 g baked strawberry purée
- 60 g avocado oil
- 1 tablespoon vanilla extract
- ¼ teaspoon pink or red food coloring (optional)
Strawberry cream cheese frosting
- 113 g unsalted butter
- 226 g full-fat cream cheese
- 227 g powdered sugar, sifted
- 25 g freeze-dried strawberry powder
- ½ teaspoon vanilla extract
Instructions
- Roasted strawberries: Preheat the oven to 340ºF/170ºC. Line a rimmed baking sheet with parchment paper. Add the strawberries, lemon juice, and sugar to the prepared baking sheet.
- Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Allow to cool to room temperature.
- Transfer the roasted strawberries, along with all their juices, to a blender and process until completely smooth. Measure out 250 g of the strawberry purée, add the food coloring (if using), and stir until well combined. Set aside.
- Strawberry cake: Adjust the oven rack to the middle position and preheat the oven to 350ºF / 175ºC. Lightly spray a 13 × 9-inch (22 × 33 cm) baking pan and line it with parchment paper.
- In a bowl, sift together the all-purpose flour, cornstarch, baking powder, and baking soda. Set aside.
- In a large mixing bowl or stand mixer, beat the butter, salt, and granulated sugar on high speed for about 3 minutes, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition until fully incorporated.
- With the mixer on low speed, mix in half of the dry ingredients just until combined. Add the strawberry purée mixture, oil, and vanilla extract, mixing only until blended. Finish by adding the remaining dry ingredients and mixing until smooth.
- Use a rubber spatula to gently fold the batter, making sure everything is evenly incorporated. Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a wire rack. After about 10 minutes, carefully remove it from the pan and let it cool completely before frosting.
- Strawberry cream cheese frosting: Grind the freeze-dried strawberries just before using to prevent them from re-solidifying. Using a stand mixer fitted with the paddle attachment, beat the butter on high speed for 5 minutes until creamy. Scrape down the bowl and mix for an additional 2 minutes.
- Add the vanilla extract and cream cheese, then beat until smooth for about 1 minute. Reduce the mixer speed to low and gradually add the sifted powdered sugar and strawberry powder in two additions, mixing well after each.
- Scrape down the sides and finish with a final 2-minute mix on medium speed. Spread the frosting evenly over the cooled cake using an offset spatula. If desired, garnish with fresh or freeze-dried strawberries before serving.
Nutrition
Nutrition Facts
Strawberry Sheet Cake
Amount per Serving
Calories
617
% Daily Value*
Fat
33
g
51
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
11
g
Cholesterol
118
mg
39
%
Sodium
322
mg
14
%
Potassium
197
mg
6
%
Carbohydrates
76
g
25
%
Fiber
2
g
8
%
Sugar
52
g
58
%
Protein
6
g
12
%
Vitamin A
938
IU
19
%
Vitamin C
60
mg
73
%
Calcium
60
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
