This colorful, sweet Strawberry Sheet Cake is an ideal dessert for serving a crowd. It’s a from-scratch cake baked in a 9×13-inch pan and finished with a homemade cream cheese frosting that includes fresh diced strawberries. The result is a tender, moist cake with a delicate strawberry flavor and a pretty pink hue—perfect for celebrations, summer gatherings, or Valentine’s Day.
Sheet cakes are prized for their simplicity and generous yields. Because this recipe fits a standard 9×13-inch baking dish, it’s easy to slice and share at potlucks, family dinners, or birthday parties. The cake combines a classic butter-and-sugar base with strawberry Jell-O powder for color and fruity flavor, while fresh berries folded into the frosting add texture and brightness.
This recipe is straightforward and forgiving, making it a great choice if you’re new to baking or when you need a dessert that can be prepared ahead of time. The cream cheese frosting becomes pleasantly creamy when whipped with powdered sugar and fresh strawberries; chilling after frosting helps it firm slightly for neater slices. Serve chilled or at cool room temperature depending on your preference.
Ingredients
See the ingredient list below for specific amounts and the full set of instructions in the recipe section.
- Strawberries – Fresh, diced berries brighten the frosting and add natural sweetness.
- Strawberry Jell-O – Adds a gentle strawberry flavor and a lovely pink color to the cake.
- Cream cheese – The tangy, creamy base for the frosting.
- Flour – All-purpose flour is used here, but whole wheat or a gluten-free blend can be substituted if desired.
- Butter – Salted and softened for creaming with the sugar.
- Sugar – Granulated sugar sweetens the cake; powdered sugar sweetens and helps thicken the frosting.
- Eggs – Provide structure and moisture to the cake.
- Milk – Whole milk gives richness, though other milks may be used.
- Leavening agents – Baking powder and a small amount of baking soda keep the cake light and tender.
Recipe Variations
If you prefer a different fruit, this approach adapts well to many flavors. Replace strawberry Jell-O and fresh strawberries with a matching fruit-flavored mix and chopped fruit—cherry, raspberry, lemon, or orange would all work. You can also fold in a cup or two of finely chopped fruit directly into the batter for extra moisture and flavor, but note that cakes with added fresh fruit tend to have a shorter refrigerated shelf life.
How to Make Strawberry Sheet Cake
Begin by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and smooth. Add the eggs and milk, mixing until everything is fully incorporated.
Gently fold in the strawberry Jell-O powder along with the flour, baking powder, and baking soda. Stir just until there are no streaks of dry ingredients—overmixing can make the cake dense. Transfer the batter to the prepared pan and smooth the top with a spatula.
Bake for about 45 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven and let the cake cool on the counter for the recommended cool time before frosting. Cooling in the refrigerator speeds the process and helps the frosting set more quickly.
How To Make Strawberry Cream Cheese Frosting
For the frosting, beat cream cheese until smooth. Gradually add the powdered sugar and continue mixing until the frosting is light and creamy. Fold in the diced fresh strawberries and whip briefly to combine. The fresh fruit will soften the frosting slightly, so chilling the frosted cake before serving will help it firm up.
Spread the frosting evenly over the cooled cake using a spatula or palette knife. Slice and serve chilled for the best texture and a refreshing strawberry flavor.
How To Store Cake
Store any leftovers in the refrigerator, covered with plastic wrap or inside an airtight container, and consume within three days. Because the frosting contains fresh strawberries, refrigeration helps maintain texture and safety.
Sheet Cake Recipe Tips
- The fresh strawberries in the frosting make it softer than a standard cream cheese frosting. Keep the cake refrigerated until serving for firmer slices.
- Allowing the frosted cake to chill for a bit helps the frosting set and makes slicing cleaner.
- Soften the butter to room temperature before creaming. It should yield slightly when pressed and leave a gentle indentation.
- Check doneness with a toothpick or skewer; if it comes out with wet batter, give the cake five more minutes and test again.
Frequently Asked Questions
Yes. Folding 1–2 cups of finely chopped strawberries into the batter will make the cake very moist and intensify the berry flavor. Keep in mind that cakes containing fresh fruit generally have a shorter refrigerated shelf life—about two days if fruit is included in the batter.
Fresh strawberries are preferred for the brightest flavor and texture, but thawed frozen strawberries can be used in a pinch. Thaw them in the refrigerator and drain any excess liquid before adding to the frosting or batter to prevent excess moisture.
Strawberry Sheet Cake Recipe
This from-scratch strawberry sheet cake serves about 12 and includes a strawberry cream cheese frosting.
Prep & Time
- Prep time: 15 mins
- Cook time: 45 mins
- Cool time: 45 mins
- Total time: 1 hr 45 mins
- Servings: 12
Ingredients
- ½ cup salted butter, softened
- 1½ cups white granulated sugar
- ¾ cup whole milk
- 3 large eggs
- 3-ounce packet strawberry Jell-O powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Strawberry Cream Cheese Frosting
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1 cup diced strawberries
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cream the butter and sugar together until smooth using an electric mixer.
- Add the eggs and milk, mixing until combined.
- Whisk in the Jell-O powder, flour, baking powder, and baking soda until no dry streaks remain.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool on the counter for about 45 minutes before frosting; refrigerating speeds cooling.
- To make the frosting, beat the cream cheese until smooth, add powdered sugar, then fold in diced strawberries and whip until combined.
- Spread the frosting evenly over the cooled cake, chill if desired, slice, and serve.
Notes
Chilling the frosted cake briefly will help the frosting firm up for cleaner slices. Because the frosting contains fresh fruit, keep the cake refrigerated until serving. Store leftovers up to three days in the refrigerator.
Nutrition (approximate per serving)
- Calories: 658 kcal
- Carbohydrates: 106 g
- Protein: 7 g
- Fat: 24 g (Saturated fat: 14 g)
- Sugar: 81 g
- Sodium: 320 mg
I hope you enjoy this Strawberry Sheet Cake. If you make it, please consider leaving a rating or comment to share how it turned out—feedback is always appreciated.