The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share something very special with you: my Classic Strawberry Sheet Cake with Glaze. Every time I bake this Classic Strawberry Sheet Cake with Glaze, I feel like I’m inviting summer straight into my kitchen. The smell of sweet strawberries rising from the oven reminds me of warm afternoons in Crete, when my grandmother would send me to the garden to pick the ripest fruit.
Strawberries have always felt magical to me. Their bright red color, their soft sweetness, their tiny golden seeds they make any dessert feel joyful. When I prepare this Classic Strawberry Sheet Cake with Glaze, I don’t just bake a cake. I create something soft, moist, and full of happiness. The glossy glaze poured over the top shines like sunshine, and I always sneak a little taste with my finger before serving it.
This Classic Strawberry Sheet Cake with Glaze is simple, comforting, and perfect for sharing. I bake it for family gatherings, for women’s coffee afternoons, for birthdays, or just because I want something sweet after dinner. It never fails me.
Why I Love Making This Recipe
I love this cake because it feels effortless but looks impressive. I don’t need fancy decorating skills. I don’t need complicated techniques. I just mix, bake, glaze, and slice.
Sheet cakes make life easier. I pour the batter into one pan, bake it evenly, and cut generous squares. No stacking layers. No worrying about collapsing frosting. Just honest, homemade goodness.
The strawberries keep the cake incredibly moist. I use real strawberries, not only flavoring. They melt into the batter and create a soft pink crumb that feels delicate and rich at the same time.
And the glaze… oh, the glaze. I make it with powdered sugar and strawberry puree, sometimes adding a little lemon juice to brighten the flavor. It drips gently over the cake and sets into a glossy finish that makes everyone’s eyes sparkle.
Most of all, I love how this cake brings women together. When I place it on the table, conversations slow down. Someone always asks for the recipe. Someone else asks for a second piece. That makes my heart full.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my Classic Strawberry Sheet Cake with Glaze:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 cups fresh strawberries, pureed
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Strawberry Glaze:
- 2 cups powdered sugar
- ¼ cup fresh strawberry puree
- 1–2 tablespoons milk
- 1 teaspoon lemon juice
My Little Kitchen Secrets
I always use room temperature butter and eggs. This helps the batter mix smoothly and bake evenly.
I never skip the lemon juice. It enhances the strawberry flavor and balances the sweetness beautifully.
I puree the strawberries very smoothly. I don’t want large chunks in this cake. I want soft, even flavor in every bite.
If strawberries are not in season, I use frozen ones. I thaw them completely and drain excess liquid before pureeing.
How I Make It, Step by Step
- I preheat my oven to 180°C (350°F). I grease a 9×13-inch baking pan and lightly dust it with flour.
- I cream the softened butter and sugar together in a large bowl until the mixture looks pale and fluffy.
- I add the eggs one at a time, mixing well after each addition.
- I stir in the vanilla extract and lemon juice.
- In another bowl, I whisk together the flour, baking powder, baking soda, and salt.
- I add the dry ingredients to the butter mixture in three parts, alternating with the milk. I begin and end with the flour mixture.
- I gently fold in the strawberry puree until the batter turns a soft pink color.
- I pour the batter into the prepared pan and smooth the top with a spatula.
- I bake the cake for about 35–40 minutes, until a toothpick inserted in the center comes out clean.
- I let the cake cool completely in the pan.
Making the Glaze
- I sift the powdered sugar into a bowl.
- I add the strawberry puree and lemon juice.
- I slowly add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
- I pour the glaze evenly over the cooled cake.
- I let it set for about 20–30 minutes before slicing.
How I Serve It at Home
I cut generous squares and serve them on small plates with fresh strawberry slices on the side. Sometimes I add a dollop of lightly whipped cream. When I want something extra special, I serve it slightly chilled with a scoop of vanilla ice cream.
During summer, I bring this cake outside to the balcony. We sit together, drink coffee, and enjoy the breeze from the sea.
Storage, Reheating & Make-Ahead Tips
I store the cake covered at room temperature for up to two days. If the weather feels warm, I keep it in the refrigerator for up to five days.
I let refrigerated slices sit at room temperature for 20 minutes before serving. The texture softens beautifully.
I also bake this cake one day ahead for gatherings. The flavor actually deepens overnight.
I do not recommend microwaving it because the glaze melts too much. I prefer enjoying it at room temperature.
100-Word Short Version
I mix butter, sugar, eggs, and vanilla until fluffy. I alternate flour and milk, then fold in fresh strawberry puree. I bake the batter in a sheet pan until soft and golden. After cooling, I pour a sweet strawberry glaze over the top and let it set. This Classic Strawberry Sheet Cake with Glaze turns out moist, tender, and full of fresh strawberry flavor. I slice it into squares and serve it with coffee or whipped cream. It stores beautifully and tastes even better the next day.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
🛒 Ingredients
Cake:
2 ½ cups all-purpose flour
1 ½ cups sugar
1 cup butter
4 eggs
1 cup milk
2 cups strawberry puree
1 tablespoon lemon juice
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla
Glaze:
2 cups powdered sugar
¼ cup strawberry puree
1–2 tablespoons milk
1 teaspoon lemon juice
👩🍳 Instructions
- Preheat oven to 180°C.
- Cream butter and sugar.
- Add eggs one at a time.
- Mix dry ingredients separately.
- Alternate dry ingredients and milk.
- Fold in strawberry puree.
- Bake 35–40 minutes.
- Cool completely.
- Prepare glaze and pour over cake.
📝 Notes
Use fresh, ripe strawberries for best flavor. Do not glaze while cake is warm. Store covered.
🍽️ Nutrition (per serving)
Calories: 320
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Sugar: 30g
Fiber: 1g
Classic Strawberry Sheet Cake with Glaze
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Classic Strawberry Sheet Cake with Glaze is a soft, moist, and flavorful dessert made with real strawberry puree and topped with a sweet, glossy strawberry glaze. Perfect for summer gatherings, birthdays, or afternoon coffee, this easy sheet cake delivers fresh fruit flavor in every bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 cups fresh strawberry puree
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup fresh strawberry puree (for glaze)
- 1–2 tablespoons milk (for glaze)
- 1 teaspoon lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- Cream softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon juice.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the wet mixture alternately with milk, beginning and ending with flour.
- Fold in strawberry puree until fully combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- For the glaze, whisk powdered sugar, strawberry puree, lemon juice, and milk until smooth.
- Pour glaze over cooled cake and let set before slicing.
Notes
Use ripe, fresh strawberries for the best flavor. Frozen strawberries work well if fully thawed and drained. Allow the cake to cool completely before adding glaze to prevent melting. Store covered at room temperature for 2 days or refrigerate up to 5 days. Let chilled slices sit at room temperature before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
When I bake this Classic Strawberry Sheet Cake with Glaze, I feel close to my grandmother. I feel connected to my home in Crete. I feel grateful for simple ingredients that create something so beautiful.
I hope you make this cake in your kitchen. I hope it fills your home with sweetness. And I hope you share it with someone you love.
Because in the end, food always tastes better when we share it.
