This Strawberry Sheet Cake with Cream Cheese Frosting is soft, fluffy, and packed with real strawberry flavor in every bite. The cake gets its flavor from a simple strawberry puree baked right in, then it’s finished with a creamy strawberry cream cheese frosting that makes it feel extra special without being fussy. If you love strawberry desserts, you’ll also want to try my Sheet Pan Strawberry Shortcake; it’s another easy, berry-filled favorite that’s perfect for sharing!
Ingredients & Substitutions
- Strawberry puree: Fresh strawberries are blended into a smooth puree that gives this cake its signature flavor and natural color. You’ll use it in the cake batter, brushed over the warm cake, and in the frosting. If using frozen strawberries, thaw them completely first. Because frozen berries release more liquid, it’s best to simmer them for 5 to 10 minutes over medium heat to reduce excess moisture. Let them cool completely, then blend into a puree. This helps keep the cake texture and frosting consistency from becoming too thin.
- Butter: Unsalted butter is used in both the cake and frosting for richness and flavor control. If you only have salted butter, reduce the added kosher salt slightly.
- Sugar: Granulated sugar sweetens the cake and helps create a light, fluffy texture when creamed with butter. Cane sugar works just as well if that’s what you have on hand.
- Eggs: Eggs add structure, moisture, and richness. Room temperature eggs blend more easily into the batter and help the cake bake evenly.
- Vanilla extract: Vanilla enhances the strawberry flavor and adds warmth throughout the cake and frosting. Pure vanilla extract is best, but vanilla bean paste also works.
- Flour: All-purpose flour provides structure while keeping the crumb soft and tender. For a slightly lighter texture, you can replace up to ½ cup with cake flour.
- Leavening (baking powder + baking soda): This combination helps the cake rise properly and balances the acidity from the strawberries and puree. Make sure both are fresh for the best results.
- Fresh strawberries (diced): Folded into the batter for juicy strawberry bites in every slice. Frozen strawberries can also be used here if thawed and well-drained first.
- Cream Cheese Frosting: Cream cheese frosting is made with butter, cream cheese, confectioners’ sugar, strawberry puree, vanilla extract, and a pinch of salt. It’s smooth, tangy, and lightly sweet with fresh strawberry flavor that spreads beautifully over the cooled cake. If it becomes too soft from the puree, add a little extra confectioners’ sugar until thick and spreadable.
FAQs
Can I use frozen strawberries instead of fresh?
Yes. Frozen strawberries work well in this cake. Just thaw them completely first, then simmer for 5 to 10 minutes to reduce excess moisture before blending into a puree. This step helps prevent a watery batter and keeps the cake texture light and fluffy.
Why is my strawberry cake dense or gummy?
This usually happens if the batter is overmixed or if the strawberry puree contains too much liquid. Mix just until the dry ingredients are incorporated, and be sure to reduce frozen strawberries properly if using them. Also, check that your baking powder and baking soda are fresh for proper rise.
Can I make this cake ahead of time?
Yes. Bake the cake up to 1 day in advance. Let it cool completely, then cover tightly and store at room temperature. For best results, frost closer to serving time so the frosting stays fresh and smooth.
Do I have to refrigerate the strawberry sheet cake with cream cheese frosting?
Yes. Because of the cream cheese frosting and fresh strawberry puree, this cake should be stored in the refrigerator once frosted. For the best texture, let slices sit at room temperature for 20 to 30 minutes before serving.
How do I keep the frosting from being runny?
If the frosting becomes too soft, add additional confectioners’ sugar a little at a time until it thickens. Chilling it briefly can also help it firm up before spreading.
Can I freeze strawberry sheet cake?
Yes, but it’s best to freeze the cake unfrosted. Wrap tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost before serving.
What to Serve With Strawberry Sheet Cake
This strawberry sheet cake is delicious on its own, but it also pairs well with a few simple additions.
- A scoop of no-churn vanilla ice cream is always a favorite! The creamy cold texture balances the soft cake and tangy cream cheese frosting. Or, try one of your favorite no-churn ice cream recipes to use!
- You can also serve it with fresh whipped cream and extra sliced strawberries for a lighter option that keeps the focus on the strawberry flavor.
- This cake is perfect for summer BBQs, birthdays, potlucks, or any time you need an easy dessert that feeds a crowd.
How To Store Strawberry Sheet Cake with Cream Cheese Frosting
Room Temperature: Because this cake is topped with cream cheese frosting and made with fresh strawberry puree, it should not be left out at room temperature for more than 2 hours. After serving, promptly cover and refrigerate any leftovers.
Refrigerator: Store the cake covered tightly or in an airtight container in the refrigerator for up to 4 to 5 days. The frosting will firm up when chilled, so for the best texture, let slices sit at room temperature for 20 to 30 minutes before serving.
Freezer: For longer storage, freeze the cake unfrosted for the best results. Wrap the cooled cake tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and frost before serving. You can also freeze individual unfrosted slices for easy grab-and-go portions.
Strawberry Sheet Cake with Strawberry Cream Cheese Frosting
Ingredients
Strawberry Puree
- 2 ½ cups (415 g) fresh strawberries*
Cake
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup strawberry puree
- 2 cups (332 g) fresh strawberries, diced, or frozen (thawed)
Strawberry Cream Cheese Frosting
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 4 ounces (½ package) cream cheese, room temperature
- 4 cups (500 g) confectioners’ sugar
- ¼ cup strawberry puree
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Strawberry Puree
- Blend strawberries until completely smooth. You should end up with about 1 ½ cups of puree. You’ll use 1 cup in the cake, about ¼ cup for brushing the warm cake, and ¼ cup in the frosting. Set aside until ready to use.
Cake
- Preheat oven to 350°F. Grease and flour a 9×13-inch baking dish or line with parchment paper.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed, then mix in the vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low speed, add the dry ingredients in alternating additions with 1 cup strawberry puree, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the diced strawberries.
- Spread batter evenly into the prepared pan. Bake for 38 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake is still warm, brush the top with the reserved strawberry puree. Let cool completely in the pan.
Strawberry Cream Cheese Frosting
- Beat butter and cream cheese together until smooth and creamy. Gradually add confectioners’ sugar, then mix in strawberry puree, vanilla, and salt until fluffy and spreadable. Adjust consistency with a little more sugar if needed.
- Spread evenly over the cooled cake.
Notes
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