If you’re craving a dessert that’s bursting with the fresh, sweet flavor of strawberries, you’re going to adore this Strawberry Sheet Cake with Cream Cheese Frosting Recipe. It’s moist, tender, and topped with a silky strawberry-infused frosting that practically melts in your mouth. Trust me, once you try it, this cake will quickly become your go-to for casual get-togethers or simply treating yourself.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Top Tip
- How to Serve Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Strawberry Sheet Cake with Cream Cheese Frosting Recipe
Why You'll Love This Recipe
Whenever I make this cake, it brings a little sunshine into my kitchen — the fresh strawberry flavor really pops and the creamy frosting is just irresistible!
- Deliciously Moist: The combination of fresh strawberries and a tender crumb makes every slice satisfyingly soft and flavorful.
- Simple Ingredients: You probably already have most of what you need at home, making it easy to whip up on a whim.
- Perfect for Sharing: Baked in a 9x13 pan, it’s great for gatherings, potlucks, or family dinners.
- Silky Frosting: The strawberry cream cheese frosting adds just the right tang and sweetness without being overpowering.
Ingredients & Why They Work
Before you start mixing, here’s a quick breakdown of the ingredients and why each one matters. Also, if you’re using frozen strawberries, remember to thaw them for about 30 minutes to make your puree extra smooth.

- Vegetable Oil: Keeps the cake wonderfully moist and tender without overpowering the strawberry flavor.
- Unsalted Butter: Adds richness and depth that complements the fruit’s natural sweetness.
- Granulated Sugar: Sweetens the cake while helping to create a light crumb.
- Large Eggs: Provide structure and help bind all the ingredients together.
- Vanilla Extract: Enhances the sweetness and deepens the flavor complexity.
- Milk: Softens the batter and balances the richness from the oil and butter.
- Fresh or Frozen Strawberries: The star ingredient! Pureed strawberries infuse the cake with authentic, natural flavor and a hint of fruity tang.
- All-Purpose Flour: Forms the base of the cake’s tender crumb.
- Cornstarch: Keeps the texture light and delicate by softening the flour’s gluten.
- Baking Soda & Baking Powder: Work together to give the cake a gentle rise and fluffy texture.
- Salt: Balances the sweetness and enhances the overall flavor.
- Pink Gel Food Coloring (Optional): Adds a pretty pink hue without changing the batter’s consistency, perfect for making this cake extra festive.
- Cream Cheese: For the frosting, it’s key to use room temperature to achieve that silky, creamy texture.
- Strawberry Jam: Packs extra strawberry punch into the cream cheese frosting with natural sweetness and flavor.
- Heavy Cream: Lightens the frosting and helps create that smooth, spreadable consistency.
- Salt (for frosting): Just a pinch to contrast the sweetness and elevate the taste.
- Fresh Strawberries (for decoration): Sliced on top, they add freshness, color, and a delightful bite.
Make It Your Way
One of the best parts about this Strawberry Sheet Cake with Cream Cheese Frosting Recipe is how easily it adapts to your tastes and pantry. Whether you want to tweak the texture, add a seasonal twist, or make it fit dietary needs, there’s room to personalize this delicious cake.
- Strawberry Variety: I love using fresh strawberries in spring and summer for that vibrant flavor, but frozen strawberries work just as well any time of year. Just make sure to thaw them at room temperature for about 30 minutes before pureeing to avoid adding too much liquid to the batter.
- Dairy-Free Option: For a dairy-free twist, substitute the cream cheese with a plant-based cream cheese and swap the butter for coconut oil. The cake stays moist, and the frosting still gets that creamy texture I adore.
- Extra Pink Hue: If you want a more vivid pink color, add a few drops of pink gel food coloring to the batter. I find gel keeps the batter consistency just right without watering it down like liquid food coloring might.
- Thick Frosting Love: I personally prefer a thin layer of cream cheese frosting to complement the tender cake, but if you prefer your Strawberry Sheet Cake with Cream Cheese Frosting Recipe to be extra indulgent, simply double the frosting ingredients for a thicker, creamier topping.
- Nutty Crunch: For a little texture contrast, sprinkle toasted chopped pecans or sliced almonds on top after spreading the frosting. It adds a lovely crunch without overpowering the strawberry flavor.
Step-by-Step: How I Make Strawberry Sheet Cake with Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 350°F (conventional, no fan). This temperature is perfect for baking the cake evenly without drying it out. Line a 9x13 inch baking pan with parchment paper — this little step makes sure your cake slides out effortlessly and helps prevent sticking. Leave some extra parchment hanging over the edges so you can grab it to lift the cake out once cooled.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine ¾ cup vegetable oil, ¼ cup melted unsalted butter, 1½ cups granulated sugar, 3 large eggs, and 2 teaspoons vanilla extract. Use an electric mixer to beat everything until smooth and creamy—about 2 minutes. You'll notice the mixture lightens up and becomes homogenous, which sets a beautiful base for your cake.
Step 3: Puree Your Strawberries
Whether your strawberries are fresh or frozen, blitz 340 grams (about 1½ cups) in a food processor or blender until you get a puree. If you like a bit of texture in your cake, pulse less to leave tiny strawberry bits—they add a delightful burst of fruitiness in every bite!
Step 4: Combine Wet Mixtures and Add Milk
Add the strawberry puree and ⅓ cup milk to the bowl with the other wet ingredients. Whisk gently until everything is fully combined, creating a lovely pink batter that already smells like summer.
Step 5: Sift and Mix Dry Ingredients
Sift together 2¾ cups all-purpose flour, 2 tablespoons cornstarch, ¾ teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Sifting helps incorporate air and removes lumps for a tender crumb. Gradually whisk the dry ingredients into the wet mixture using a hand whisk, stirring just until no lumps remain. Resist the urge to overmix — a gentle touch keeps the cake tender and light.
Step 6: Add Color (Optional)
If you want that beautiful strawberry-pink hue to really pop, fold in a few drops of pink gel food coloring now. Gel color won’t thin out your batter, so it’s the perfect choice for this delicate cake.
Step 7: Bake to Perfection
Pour your batter evenly into the prepared pan and smooth the top gently. Pop it into the preheated oven and bake for about 30 minutes. To test for doneness, insert a toothpick into the cake’s center — it should come out with moist crumbs, but no wet batter. This ensures your cake stays perfectly moist and tender.
Step 8: Cool the Cake Completely
Remove the cake from the oven and allow it to cool fully at room temperature—about 10 minutes or so. Cooling is key before frosting, so the cream cheese topping won’t melt and slide right off.
Step 9: Whip Up the Frosting
In a clean bowl, add 12 ounces room temperature cream cheese, ⅓ cup strawberry jam, ¼ cup granulated sugar, ⅓ cup heavy cream, and a pinch of salt. Whisk on medium-low speed until smooth and free of lumps. This silky frosting has just the right balance of sweetness and tang. Avoid overmixing to keep it from becoming runny. If you want, add a drop of pink gel color here for an extra pop!
Step 10: Frost and Decorate
Once the cake is completely cooled, either lift it out using the parchment edges or leave it in the pan for easier serving. Spread the luscious cream cheese frosting evenly over the top, then pile on fresh sliced strawberries for a stunning finish. This not only looks beautiful but adds a fresh burst of flavor with every bite.
Step 11: Serve and Store
Slice your Strawberry Sheet Cake with Cream Cheese Frosting Recipe into 12 generous servings and enjoy! This cake tastes best at room temperature, but store any leftovers in the fridge to keep it fresh. Just bring slices back to room temp before serving for the perfect tender bite.
Top Tip
These tips will help you get the most out of your Strawberry Sheet Cake with Cream Cheese Frosting Recipe, ensuring a moist, flavorful cake and a silky-smooth frosting every time.
- Use Fresh or Properly Thawed Strawberries: I found that using fresh strawberries or thawing frozen strawberries at room temperature for 30 minutes before pureeing really preserves the bright strawberry flavor and natural moisture in the cake.
- Don’t Overmix the Batter: Overmixing can lead to a tougher cake, so gently whisk the dry ingredients in until just combined to keep the cake light and tender.
- Control Frosting Texture: Whisk the cream cheese frosting on medium-low speed until smooth but not overmixed — this keeps the frosting silky without becoming runny.
- Test Doneness Carefully: A toothpick with a few moist crumbs (no wet batter) means your cake is perfectly baked and will be delightfully moist.
How to Serve Strawberry Sheet Cake with Cream Cheese Frosting Recipe

Garnishes
Fresh sliced strawberries are a classic and beautiful garnish that complement the cake’s strawberry flavor. For a little extra flair, sprinkle chopped toasted almonds or a light dusting of powdered sugar right before serving. A few mint leaves add a fresh pop of color and aroma.
Side Dishes
This Strawberry Sheet Cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for a luscious finish. A simple mixed berry salad or a light lemon sorbet also provide a refreshing contrast without overpowering the delicate strawberry flavors.
Make Ahead and Storage
Storing Leftovers
After slicing, store any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator. This keeps the cake fresh and moist for up to 2 days, perfect for enjoying later without sacrificing flavor or texture.
Freezing
You can freeze the unfrosted cake layer tightly wrapped in plastic wrap and then foil for up to 1 month. Thaw it completely in the refrigerator before frosting. Avoid freezing after frosting to preserve the cream cheese frosting’s texture and flavor.
Reheating
This cake is best enjoyed at room temperature. Let refrigerated slices sit out for about 20 minutes before serving to bring out their full flavor and softness. Avoid microwaving as it can affect the delicate texture of the cream cheese frosting.
Frequently Asked Questions:
Absolutely! Use thawed frozen strawberries and let them come to room temperature for about 30 minutes before pureeing. This ensures your cake stays moist and packed with strawberry flavor.
The pink gel food coloring is optional and just enhances the strawberry pink color. The natural strawberry puree already provides a lovely soft pink hue, so you can skip the food coloring if you prefer a more natural look.
This recipe produces a light layer of silky cream cheese frosting that complements the cake without overpowering it. If you prefer a thicker frosting, feel free to increase the frosting ingredients accordingly.
To make a vegan or dairy-free version, you would need to substitute the eggs, butter, milk, cream cheese, and heavy cream with plant-based alternatives. Keep in mind, this will alter the texture and flavor, so some experimentation is recommended.
Final Thoughts
This Strawberry Sheet Cake with Cream Cheese Frosting Recipe is truly a celebration of fresh strawberry flavor in a simple, accessible dessert. Whether you're baking for a celebration or just because, this cake’s moist crumb and luscious frosting never fail to delight. I hope it brings a little slice of sunshine and sweetness to your kitchen — enjoy every bite!
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Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cooling Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy fresh strawberry sheet cake is a delightful, moist dessert bursting with sweet strawberry flavor, topped with a silky strawberry cream cheese frosting. Perfect for gatherings, this 9x13 inch cake combines fresh or frozen strawberries into a tender, flavorful batter and is finished with a luscious frosting and fresh strawberry decoration.
Ingredients
Strawberry Sheet Cake:
- ¾ cup vegetable oil (170g)
- ¼ cup unsalted butter, melted (56g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs
- 2 teaspoon vanilla extract
- ⅓ cup milk (80g)
- 340g fresh or frozen strawberries (about 1 ½ cups of puree)
- 2 ¾ cups all-purpose flour (360g)
- 2 tablespoon cornstarch (20g)
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Optional: few drops of pink gel food coloring
Strawberry Cream Cheese Frosting:
- 12 oz cream cheese, room temperature (340g)
- ⅓ cup strawberry jam of choice (80g)
- ¼ cup granulated sugar (60g)
- ⅓ cup heavy cream (80g)
- Pinch of salt
Assembly & Decoration:
- Fresh strawberries to taste, sliced
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x13 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Wet Ingredients: In a large bowl, combine the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Beat the mixture with an electric mixer for about 2 minutes until smooth and creamy.
- Prepare Strawberry Puree: Using a food processor or blender, blitz the fresh or thawed strawberries until you reach a puree consistency. If you prefer texture, blend less to leave some small chunks.
- Combine Wet Mixtures: Add the strawberry puree and milk to the wet ingredients bowl. Whisk together gently until fully incorporated.
- Sift and Add Dry Ingredients: Sift together all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gradually add these to the wet ingredient mixture, gently whisking with a hand whisk until just combined and no lumps remain. Avoid overmixing to keep the cake tender.
- Add Food Coloring: If desired, add a few drops of pink gel food coloring to the batter and fold gently to incorporate an even color.
- Bake the Cake: Pour the batter evenly into the prepared 9x13 inch pan. Bake in the preheated oven for 30 minutes. Test doneness by inserting a toothpick into the center—there should be moist crumbs but no wet batter. Avoid overbaking to keep the cake moist.
- Cool the Cake: Remove the cake from the oven and let it cool completely at room temperature before frosting.
- Prepare Frosting: In a bowl, combine room temperature cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed until the mixture is smooth and lump-free, forming a silky frosting. Do not overmix to avoid a runny texture.
- Decorate the Cake: Once the cake has cooled, remove it carefully from the pan or leave it in if preferred. Spread the cream cheese frosting evenly over the top. Decorate with sliced fresh strawberries as desired.
- Serve and Store: Slice and serve the cake at room temperature for best flavor. Store any leftovers in the refrigerator to maintain freshness.
Notes
- This recipe produces a light layer of cream cheese frosting; increase frosting quantities if you prefer a thicker layer.
- If using frozen strawberries, allow them to thaw at room temperature for 30 minutes before pureeing.
- For a more even pink color, use gel food coloring instead of liquid to avoid altering the batter consistency.
- The cake is best consumed on the same day or within 2 days refrigerated to maintain freshness and moisture.
- Use parchment paper lining for easy cake removal and to prevent sticking.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg



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