Homemade Strawberry Sheet Cake with Strawberry Glaze – A Sweet Taste of Summer in Every Bite

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 one of my sweetest favorites: Homemade Strawberry Sheet Cake with Strawberry Glaze. Every time I bake this Homemade Strawberry Sheet Cake with Strawberry Glaze, I feel like I bring sunshine into my kitchen. The smell of fresh strawberries bubbling gently in the glaze reminds me of warm afternoons in Crete, when we picked fruit straight from the garden and stained our fingers pink.

I love how a Homemade Strawberry Sheet Cake with Strawberry Glaze looks so simple but tastes so special. It feels like the kind of dessert that gathers women around the table with coffee, laughter, and long conversations. When I serve this Homemade Strawberry Sheet Cake with Strawberry Glaze, I see smiles before the first bite even happens.

This cake carries summer in every slice. It feels soft, moist, and full of real strawberry flavor. I don’t use artificial shortcuts. I use real strawberries because they give the cake its heart.

Why I Love Making This Recipe

I love this recipe because it feels generous. A sheet cake feeds many people without stress. I don’t need to stack layers or decorate perfectly. I pour the batter into one pan, bake it, glaze it, and slice it. That’s it.

Homemade Strawberry Sheet Cake with Strawberry Glaze works for birthdays, school events, family gatherings, and even quiet Sunday afternoons. I can dress it up with fresh strawberries on top or keep it simple with just the glossy pink glaze shining under the light.

I also love how forgiving this cake feels. Even if I overmix a little or the glaze drips unevenly, it still tastes wonderful. The strawberries carry everything. They add sweetness, freshness, and a little natural tang that balances the sugar.

When I make this cake, I think about how food creates comfort. A slice of Homemade Strawberry Sheet Cake with Strawberry Glaze with a cup of coffee can turn an ordinary day into something softer and warmer.

Ingredients & Little Kitchen Secrets

Here is everything I use to make my Homemade Strawberry Sheet Cake with Strawberry Glaze.

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup fresh strawberries, finely chopped
• ½ cup strawberry puree (from fresh strawberries)
• 2 large eggs
• ½ cup sour cream
• ½ cup whole milk
• 1 teaspoon vanilla extract

For the Strawberry Glaze:

• 2 cups powdered sugar
• ¼ cup strawberry puree
• 1–2 tablespoons milk (if needed for thinning)

Now let me share my little secrets.

I always use fresh strawberries when they are in season. I wash them gently, remove the stems, and pat them dry before chopping. Water hides in strawberries, and too much moisture changes the cake texture.

I melt the butter slowly and let it cool slightly before mixing it into the batter. Hot butter can cook the eggs too quickly.

I never skip the sour cream. Sour cream makes the cake moist and tender. It gives the Homemade Strawberry Sheet Cake with Strawberry Glaze its soft, melt-in-your-mouth crumb.

For the glaze, I strain the strawberry puree if I want a very smooth finish. If I want a more rustic look, I leave it as it is.

How I Make It, Step by Step

I always preheat my oven to 175°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper for easy removal.

1. I whisk the flour, baking soda, and salt together in a large bowl.
2. In another bowl, I mix the sugar and melted butter until smooth.
3. I add the eggs one at a time and whisk well after each addition.
4. I stir in the sour cream, milk, vanilla extract, and strawberry puree.
5. I slowly add the dry ingredients into the wet mixture and stir gently until combined. I do not overmix.
6. I fold in the finely chopped strawberries carefully.
7. I pour the batter into the prepared pan and spread it evenly.
8. I bake the cake for about 30–35 minutes. I check the center with a toothpick. If it comes out clean, the cake is ready.
9. I let the cake cool completely in the pan.

While the cake cools, I prepare the glaze.

10. I mix powdered sugar and strawberry puree in a bowl.
11. I add a little milk if the glaze feels too thick.
12. I stir until the glaze looks smooth and pourable.

Once the cake cools, I pour the glaze over the top and spread it gently. I let it set for about 30 minutes before slicing.

The glaze forms a soft, shiny layer that seals in moisture. Every slice looks pink and cheerful.

How I Serve It at Home

At home, I love serving Homemade Strawberry Sheet Cake with Strawberry Glaze slightly chilled. The glaze firms up beautifully, and the cake slices neatly.

Sometimes I add fresh strawberry slices on top for decoration. Other times I sprinkle a little powdered sugar over the glaze.

When I host friends, I cut the cake into generous squares and place them on a large white plate. I serve it with Greek coffee or iced tea in the summer.

For birthdays, I add a few candles directly on top. This cake doesn’t need fancy decorations. Its natural strawberry color makes it beautiful already.

Storage, Reheating & Make-Ahead Tips

I store this cake in an airtight container in the refrigerator for up to 4 days. The glaze protects the cake and keeps it moist.

If I want to make it ahead, I bake the cake one day before and glaze it the next day. I also freeze the unglazed cake for up to two months. I wrap it tightly in plastic wrap and then foil.

I do not reheat this cake because I enjoy it at room temperature or slightly chilled. If it sits in the refrigerator, I let it rest at room temperature for 20 minutes before serving.

If I want extra strawberry flavor, I brush a thin layer of strawberry syrup over the cake before adding the glaze.

100-Word Short Version

Homemade Strawberry Sheet Cake with Strawberry Glaze feels soft, moist, and full of real strawberry flavor. I mix fresh strawberries into a tender butter cake and top it with a glossy pink glaze made from powdered sugar and strawberry puree. I bake it in a simple sheet pan, which makes it perfect for gatherings and family desserts. The sour cream keeps the crumb soft, and the glaze seals in moisture. I serve it chilled or at room temperature with coffee or tea. This cake tastes like summer and brings sweetness to every table.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

🛒 Ingredients

For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1 cup fresh strawberries, finely chopped
½ cup strawberry puree
2 large eggs
½ cup sour cream
½ cup whole milk
1 teaspoon vanilla extract

For the Glaze:
2 cups powdered sugar
¼ cup strawberry puree
1–2 tablespoons milk

👩‍🍳 Instructions

1. Preheat oven to 175°C (350°F).
2. Grease and line a 9×13-inch pan.
3. Mix dry ingredients in one bowl.
4. Mix butter and sugar in another bowl.
5. Add eggs, sour cream, milk, vanilla, and puree.
6. Combine dry and wet ingredients gently.
7. Fold in chopped strawberries.
8. Pour into pan and bake 30–35 minutes.
9. Cool completely.
10. Mix glaze ingredients and pour over cake.
11. Let glaze set before slicing.

📝 Notes

Use fresh strawberries for best flavor.
Do not overmix the batter.
Let the cake cool fully before glazing.
Store in refrigerator for up to 4 days.

🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Sugar: 30g
Fiber: 1g
Cholesterol: 65mg
Sodium: 180mg

Homemade Strawberry Sheet Cake with Strawberry Glaze

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• Author: INAYA
• Total Time: 55 minutes
• Yield: 16 servings 1x
• Diet: Vegetarian

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Description

This homemade strawberry sheet cake tastes like a soft, sweet slice of summer. I fold real chopped strawberries into a tender, buttery cake, then finish it with a glossy strawberry glaze made from strawberry puree and powdered sugar. It bakes in one simple pan, serves a crowd, and feels perfect for birthdays, brunch tables, potlucks, or a cozy afternoon coffee moment. Every bite comes moist, fluffy, and full of fresh strawberry flavor—simple, comforting, and irresistibly pink.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups (315 g) all-purpose flour
• 1 1/2 cups (300 g) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1/2 cup (120 g) sour cream
• 1/2 cup (120 ml) whole milk
• 1 teaspoon vanilla extract
• 1 cup (150 g) fresh strawberries, finely chopped and patted dry
• 1/2 cup (120 ml) strawberry puree (blend fresh strawberries)
• Strawberry Glaze:
• 2 cups (240 g) powdered sugar
• 1/4 cup (60 ml) strawberry puree
• 1–2 tablespoons milk, as needed to thin
• Pinch of salt (optional, for balance)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch sheet pan and line it with parchment paper for easy lifting.
2. In a large bowl, whisk together the flour, baking soda, and salt until evenly combined.
3. In a second bowl, whisk the melted butter and granulated sugar until smooth and glossy.
4. Add the eggs one at a time, whisking well after each addition.
5. Whisk in the sour cream, milk, vanilla extract, and strawberry puree until the batter looks smooth and evenly pink.
6. Add the dry ingredients to the wet ingredients and stir gently just until you no longer see streaks of flour. I stop as soon as it comes together to keep the cake soft.
7. Fold in the chopped strawberries carefully so they spread through the batter without sinking in one spot.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (not wet batter).
10. Cool the cake completely in the pan before glazing. This helps the glaze set beautifully and prevents it from melting.
11. Make the glaze: In a bowl, stir the powdered sugar and strawberry puree until smooth. Add milk 1 teaspoon at a time if needed until it becomes thick but pourable.
12. Pour the glaze over the cooled cake and spread gently to the edges. Let it set for 20–30 minutes, then slice and serve.

Notes

Strawberries: Pat chopped strawberries dry with paper towels so extra moisture doesn’t make the cake heavy. If strawberries taste tart, add 1–2 teaspoons extra sugar to the puree.

Glaze texture: For a thicker, more opaque glaze, use less milk. For a thinner drizzle-style glaze, add a little more milk.

Make-ahead: Bake the cake a day ahead, cover tightly, and glaze the next day for the freshest look. You can also freeze the unglazed cake (well-wrapped) for up to 2 months, then thaw and glaze.

Storage: Store covered in the refrigerator for up to 4 days. Let slices sit at room temperature 15–20 minutes before serving for the softest texture.

Easy swap: No sour cream? Use full-fat Greek yogurt in the same amount.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/16 of cake)
• Calories: 320
• Sugar: 30g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Conclusion

Every time I bake Homemade Strawberry Sheet Cake with Strawberry Glaze, I feel like I share a piece of my heart. I think about my grandmother, about summer in Crete, about women gathering around tables with laughter and stories.

This cake reminds me that simple recipes often bring the most joy. I don’t need complicated techniques. I need fresh strawberries, good butter, and a little love.

If you bake this Homemade Strawberry Sheet Cake with Strawberry Glaze in your kitchen, I hope it fills your home with sweetness and warmth. I hope it brings people together the way it always does for me.

Because in the end, cooking is never just about the cake. It’s about the memories we create while sharing it.