Fresh Strawberry Sheet Cake with Cream Cheese Frosting – A Sweet Taste of Summer from My Cretan Kitchen
There is something magical about strawberries. Every time I bake my Fresh Strawberry Sheet Cake with Cream Cheese Frosting, I feel like I am holding a little piece of sunshine in my hands.
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.
When I first made this Fresh Strawberry Sheet Cake with Cream Cheese Frosting, I was thinking about my grandmother’s garden. She used to grow strawberries in small clay pots along the stone wall behind her kitchen. I still remember sneaking a few when she wasn’t looking. She always pretended not to notice.
This Fresh Strawberry Sheet Cake with Cream Cheese Frosting brings that same joy to my home today. It feels light, soft, and bursting with real strawberry flavor. I use fresh strawberries, not artificial flavoring. I want every bite to taste like summer. When I spread the creamy, slightly tangy frosting over the tender pink cake, I always smile. This cake feels like celebration, even on an ordinary Tuesday.
If you love strawberries as much as I do, this Fresh Strawberry Sheet Cake with Cream Cheese Frosting will quickly become your favorite dessert.
Why I Love Making This Recipe
I love this cake because it feels generous. A sheet cake feeds everyone. I bake it in a simple rectangular pan, slice it into big squares, and serve it without stress. No fancy layers. No complicated decoration. Just honest, beautiful flavor.
This cake also reminds me of the women in my family. We always gathered around the kitchen table, drinking coffee, sharing stories, laughing loudly. I often bake this Fresh Strawberry Sheet Cake with Cream Cheese Frosting when my friends come over. We sit for hours. We talk about our children, our dreams, our worries. The cake disappears quickly.
The texture makes me especially happy. The cake stays soft and moist because I fold crushed fresh strawberries directly into the batter. The frosting adds richness without being too sweet. I balance the sweetness with cream cheese and a little lemon juice. That small touch of lemon wakes everything up.
This cake feels comforting, but also fresh and light. It tastes homemade in the best way.
Ingredients & Little Kitchen Secrets
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
- 1 cup fresh strawberries, finely chopped
- ½ cup fresh strawberry puree (from blended strawberries)
- 1 tablespoon lemon juice
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2–3 tablespoons strawberry puree (optional for light pink color)
My Little Kitchen Secrets
I always use fresh strawberries. Frozen strawberries release too much water and change the texture. I also pat the chopped strawberries gently with paper towels before adding them to the batter. This step keeps the cake fluffy.
I never overmix the batter once I add the flour. I mix just until I see no dry streaks. Overmixing makes the cake dense, and I want it soft like a cloud.
I always bring butter and cream cheese to room temperature. Cold ingredients create lumps, and I want my frosting silky smooth.
How I Make It, Step by Step
Step 1: Prepare the Pan
I preheat my oven to 175°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper. This step makes removing the cake easy.
Step 2: Mix the Dry Ingredients
I whisk the flour, baking powder, baking soda, and salt in a bowl. I set it aside.
Step 3: Cream the Butter and Sugar
In a large bowl, I beat the butter and sugar until light and fluffy. I mix for about 3–4 minutes. This step adds air and keeps the cake soft.
Step 4: Add Eggs and Flavor
I add the eggs one at a time, mixing well after each addition. Then I add vanilla extract and lemon juice.
Step 5: Combine Wet and Dry
I add the flour mixture in three parts, alternating with the milk. I begin and end with flour. I mix gently.
Step 6: Add Strawberries
I fold in the chopped strawberries and strawberry puree carefully. The batter turns soft pink and smells incredible.
Step 7: Bake
I pour the batter into the prepared pan and spread it evenly. I bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool Completely
I let the cake cool completely before frosting. If the cake is warm, the frosting melts.
Make the Frosting
I beat the cream cheese and butter together until smooth. I add powdered sugar gradually. Then I mix in vanilla, lemon juice, and a little strawberry puree if I want a soft pink color. I beat until fluffy.
I spread the frosting generously over the cooled cake. Sometimes I decorate with fresh strawberry slices on top.
How I Serve It at Home
I cut the cake into generous squares. I serve it slightly chilled because the cream cheese frosting tastes best that way. I place fresh strawberries around the serving plate for a beautiful touch.
Sometimes I add a little mint leaf on top. When I serve this cake during summer afternoons, I make iced coffee or cold lemonade. When I serve it in spring, I pair it with warm tea.
My children love this cake after school. My husband always asks for a second slice.
Storage, Reheating & Make-Ahead Tips
I store the cake in the refrigerator because of the cream cheese frosting. I cover it tightly and keep it for up to 4 days.
Before serving, I let it sit at room temperature for 20 minutes. The texture becomes softer and more flavorful.
I sometimes bake the cake one day ahead and frost it the next morning. The flavor becomes even better overnight.
I do not recommend freezing the fully frosted cake, but I freeze the unfrosted cake layer wrapped tightly for up to 2 months.
100-Word Short Version
This Fresh Strawberry Sheet Cake with Cream Cheese Frosting features soft, moist strawberry cake made with real fresh strawberries and topped with creamy, tangy frosting. I mix chopped strawberries and puree into the batter for natural flavor and color. I bake it in a simple 9×13 pan for easy serving. The cream cheese frosting adds rich balance without overpowering the fruit. This cake works perfectly for gatherings, birthdays, or summer afternoons. I store it in the refrigerator and serve slightly chilled. It stays moist for days and tastes even better the next day.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
🛒 Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 ¾ cups sugar
- 4 eggs
- 1 teaspoon vanilla
- ½ cup milk
- 1 cup chopped fresh strawberries
- ½ cup strawberry puree
- 1 tablespoon lemon juice
For the Frosting:
- 8 oz cream cheese
- ½ cup butter
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
👩🍳 Instructions
- Preheat oven to 175°C (350°F).
- Mix dry ingredients.
- Cream butter and sugar.
- Add eggs and vanilla.
- Alternate flour and milk.
- Fold in strawberries and puree.
- Bake 35–40 minutes.
- Cool completely.
- Beat frosting ingredients.
- Spread frosting over cooled cake.
📝 Notes
Use fresh strawberries for best flavor. Do not overmix. Chill before serving for clean slices.
🍽️ Nutrition
Approx. 420 calories per slice
Carbohydrates: 55g
Fat: 22g
Protein: 5g
Sugar: 38g
Fresh Strawberry Sheet Cake with Cream Cheese Frosting
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Fresh Strawberry Sheet Cake with Cream Cheese Frosting tastes like pure summer—soft, moist cake made with real fresh strawberries and a bright splash of lemon, topped with a creamy, tangy cream cheese frosting. I bake it in a simple sheet pan so it serves a crowd easily, slices beautifully, and feels perfect for birthdays, picnics, potlucks, or a cozy family dessert night. Every bite gives you sweet strawberry flavor with a silky frosting finish—simple, comforting, and homemade in the best way.
Ingredients
- 2 1/2 cups (315g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup (120ml) whole milk
- 1 cup fresh strawberries, finely chopped and patted dry
- 1/2 cup fresh strawberry puree (blend about 3/4–1 cup strawberries)
- 1 tbsp fresh lemon juice
- For the cream cheese frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 2–3 tbsp strawberry puree (optional, for a light pink tint)
- Fresh strawberries for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper for easy lifting.
- Whisk the flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract and lemon juice.
- Add the dry ingredients in 3 additions, alternating with the milk (start and end with dry). Mix just until no flour streaks remain.
- Gently fold in the chopped strawberries and strawberry puree until evenly distributed. Avoid overmixing.
- Spread the batter evenly in the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan before frosting (warm cake will melt the frosting).
- Make the frosting: beat the cream cheese and butter until completely smooth and creamy.
- Add powdered sugar gradually and beat until fluffy. Mix in vanilla, lemon juice, and optional strawberry puree for color.
- Spread frosting generously over the cooled cake. Top with sliced fresh strawberries if you like. Chill 20–30 minutes for the cleanest slices.
Notes
Use fresh strawberries for the best flavor and texture. Pat chopped strawberries dry so they don’t add extra moisture to the cake. Mix the batter only until combined to keep the crumb soft. Store the frosted cake covered in the refrigerator for up to 4 days. For best texture, let slices sit at room temperature for about 15–20 minutes before serving. You can bake the cake layer a day ahead, cover tightly, and frost the next day. Freeze the unfrosted cake (wrapped well) up to 2 months; thaw overnight in the fridge before frosting.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
Every time I bake this Fresh Strawberry Sheet Cake with Cream Cheese Frosting, I feel grateful for the simple beauty of home baking. I think about my grandmother’s hands, stained slightly pink from strawberries. I think about laughter around the table. I think about how food connects us.
This cake does not need perfection. It needs love. When you bake it, do not rush. Taste the strawberries. Enjoy the smell filling your kitchen. Share it with someone you care about.
That is what cooking means to me. 💗
