This Old-Fashioned Strawberry Sheet Cake is a simple 9×13 dessert packed with fresh strawberries and finished with a warm milk soak that makes every bite extra soft and moist. No frosting needed… just a big pan of tender, fruit-filled cake that’s perfect for spring, summer, potlucks, or anytime you’re craving strawberries. It is based on my (very) popular Fresh Strawberry Cake. I also have a Sheet Pan Strawberry Cake with Strawberry Cream Cheese Frosting you will love!
Ingredients & Substitutions
- All-purpose flour: This gives the cake its structure while keeping it soft and tender.
- Granulated sugar: Sweetens the cake and balances the fresh strawberries. Cane sugar works just as well.
- Baking powder: The main leavening agent that helps the cake rise. Make sure it’s fresh for the best texture.
- Salt: Kosher salt enhances the flavor and keeps the sweetness balanced.
- Eggs: Eggs provide structure and richness. Room temperature eggs will mix more evenly into the batter.
- Vegetable oil: Keeps the cake moist and soft. You can also use canola or another neutral oil.
- Fresh strawberries: The star of the cake! Fresh strawberries are folded into the batter and sprinkled on top before baking. Frozen strawberries can be used, but thaw and drain them well to avoid excess moisture.
- Topping (Milk Soak + Finish): The topping is a simple warm mixture of whole milk, butter, and granulated sugar that gets poured over the hot cake. It soaks in and makes the cake extra soft and moist with a lightly sweet finish. (I used the same method in my Peach Cake.) A dusting of confectioners’ sugar on top adds a simple finishing touch, but it can be skipped if you prefer a less sweet dessert.
FAQs
Why is it called Old-Fashioned Strawberry Sheet Cake?
It’s called old-fashioned because it uses simple pantry ingredients and a warm milk soak poured over the cake after baking. That combination gives the cake its soft, tender texture and keeps it extra moist without any frosting.
Can I use frozen strawberries instead of fresh?
Yes, but fresh strawberries work best for flavor and texture. If using frozen, thaw them completely and drain well before folding them into the batter so the cake doesn’t turn out too wet.
Why do you pour milk over the cake?
The warm milk mixture soaks into the hot cake and keeps it soft, moist, and tender. It also lightly sweetens the cake and creates that signature melt-in-your-mouth texture.
How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Because of the strawberries, a little moisture is normal, but it shouldn’t look wet or raw.
Can I add a glaze to the cake?
Yes. You can still use the milk soak as written, then add a simple glaze on top if you want a sweeter finish. To make it, whisk together confectioners’ sugar with a little milk (or lemon juice for a bit of tang) until smooth, then drizzle it over the cooled cake. The cake will still stay soft and moist from the milk soak underneath, and the glaze just adds a sweet finish on top.
Can I make this cake ahead of time?
Yes. This cake holds up well. Bake it, add the milk soak, and let it cool completely before covering. It stays soft for a day or two at room temperature.
Do I need to refrigerate the strawberry sheet cake?
Not necessarily. Since there’s no frosting, it can be kept covered at room temperature for a short time. For longer storage, refrigerate it, but let it come back to room temperature before serving for the best texture.
What to Serve With Old-Fashioned Strawberry Sheet Cake
This cake is soft, sweet, and full of fresh strawberries, so simple pairings work best.
- Whipped cream: light and simple, especially if you want to keep it from feeling too sweet
- Vanilla ice cream: a classic pairing that melts slightly into the warm cake (or your favorite no-churn ice cream recipe!)
- Fresh strawberries: adds even more fresh fruit flavor on top
- Iced coffee or cold milk: balances the sweetness and makes it feel like a simple afternoon treat
- Light summer meals like oven-baked chicken bites or sandwiches, if you’re serving this after dinner
How to Store Old-Fashioned Strawberry Sheet Cake
Room Temperature: Because this cake has a milk soak poured over it, it can be kept covered at room temperature for up to 1 to 2 days. Store it tightly covered or in an airtight container to keep it from drying out.
Refrigerator: For longer storage, place the cake in an airtight container and refrigerate for up to 4 to 5 days. The texture will firm up slightly when chilled, so let slices sit at room temperature for 20 to 30 minutes before serving for the best softness.
Freezer: This cake can also be frozen. Wrap tightly in plastic wrap and then foil, or store in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Old Fashioned Strawberry Sheet Cake
Ingredients
Cake
- 2 ½ cups (312 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 6 large eggs, room temperature
- 1 ¼ cups (272 g) vegetable oil
- 2 ½ pounds fresh strawberries, washed, hulled, and diced (about 7 cups), divided
Topping
- 1 ¼ cups (305 g) whole milk
- 5 tablespoons unsalted butter
- 5 tablespoons granulated sugar
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 375°F. Lightly spray a 9×13-inch baking pan with nonstick spray or line with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the eggs and vegetable oil until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Set aside about ¾ cup of the diced strawberries for the top of the cake. Gently fold the remaining strawberries into the batter.
- Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved strawberries over the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the cake bakes, make the topping. In a small saucepan, combine milk, butter, and sugar. Heat over medium heat, stirring until the butter is melted and the sugar is fully dissolved. Do not boil. Keep warm.
- Remove the cake from the oven and immediately poke holes all over the top using a fork or skewer.
- Slowly pour the warm milk mixture evenly over the hot cake, allowing it to soak in.
- Let the cake cool for 15 to 20 minutes before dusting generously with confectioners’ sugar. Serve warm or at room temperature.
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