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