The Story & Intro
Old-Fashioned Strawberry Sheet Cake always brings me back to the warm afternoons of my childhood. I can still see my grandmother standing at her wooden kitchen table in Crete, flour dusting her apron, humming softly as she sliced fresh strawberries. She never rushed. She baked with patience, with love, and with intention. When I make this Old-Fashioned Strawberry Sheet Cake today, I feel her beside me.
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.
This Old-Fashioned Strawberry Sheet Cake feels like a hug on a plate. It tastes soft, buttery, and full of real strawberry flavor. I don’t use artificial flavors. I crush fresh strawberries and let them shine. The soft pink color makes me smile every single time.
When I bake this Old-Fashioned Strawberry Sheet Cake, my kitchen smells sweet and warm. My children always come running, asking, “Mama, is it ready?” And honestly, I love that moment more than the cake itself.
Why I Love Making This Recipe
I love this Old-Fashioned Strawberry Sheet Cake because it feels easy and generous. A sheet cake feeds everyone. I don’t need to layer or decorate perfectly. I simply bake it in one pan, frost it while it’s still slightly warm, and slice big, happy squares.
This cake reminds me of village celebrations in Crete. Women would gather, each bringing something homemade. No one competed. We shared. We laughed. We told stories. Food brought us together.
This cake also works for everything. I serve it at birthdays, school gatherings, Sunday lunches, and even quiet afternoons with coffee. It feels humble but special.
And strawberries… oh, strawberries make everything brighter. They add natural sweetness and a gentle tang that balances the buttery cake. When I make Old-Fashioned Strawberry Sheet Cake during strawberry season, I feel like I capture a little bit of summer inside every slice.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my Old-Fashioned Strawberry Sheet Cake.
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup fresh strawberries, pureed
- ½ cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Strawberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup fresh strawberries, finely mashed
- 1 teaspoon vanilla extract
My Little Secrets
I always use fresh strawberries. I wash them, remove the green tops, and blend them until smooth. I do not strain them because I want every bit of flavor.
I bring all ingredients to room temperature before mixing. Soft butter blends better and creates a lighter cake.
I do not overmix the batter. I mix until everything combines, then I stop. Overmixing makes the cake dense.
And one more secret: I frost the cake while it’s slightly warm. The frosting melts just a little and sinks into the top layer. That makes the cake unbelievably moist.
How I Make It, Step by Step
I make this cake slowly and joyfully. I turn on music, tie my apron, and begin.
- I preheat my oven to 180°C (350°F).
- I grease a 9×13-inch sheet 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 one.
- I stir in the vanilla extract.
- In another bowl, I whisk together the flour, baking powder, and salt.
- I add the dry ingredients to the butter mixture in batches, alternating with milk and strawberry puree. I begin and end with the dry ingredients.
- I mix gently until everything combines. I do not overmix.
- I pour the batter into the prepared pan and smooth the top with a spatula.
- I bake the cake for about 30–35 minutes, until a toothpick inserted in the center comes out clean.
While the cake bakes, I prepare the frosting.
- I beat the softened butter until smooth.
- I gradually add powdered sugar and mix until creamy.
- I stir in the mashed strawberries and vanilla.
- I beat everything until fluffy and pink.
When the cake finishes baking, I let it cool for about 15–20 minutes. Then I spread the frosting generously over the top. I let it settle and slightly melt into the cake.
I always sneak a small corner piece while it’s still warm.
How I Serve It at Home
I serve Old-Fashioned Strawberry Sheet Cake in big squares. I don’t cut tiny slices. This cake deserves generosity.
In the summer, I add fresh sliced strawberries on top. Sometimes I sprinkle a little powdered sugar for a pretty finish.
When I host friends, I place the entire pan in the center of the table. Everyone helps themselves. We drink coffee or cold lemonade and talk for hours.
Sometimes I warm a slice slightly and add a small scoop of vanilla ice cream. The combination feels heavenly.
Storage, Reheating & Make-Ahead Tips
I store this cake covered at room temperature for up to two days. If my kitchen feels warm, I refrigerate it.
When I refrigerate it, I let it sit at room temperature for 20 minutes before serving. The texture softens beautifully.
I can also freeze the unfrosted cake. I wrap it tightly and freeze it for up to two months. When I want to serve it, I thaw it overnight and prepare fresh frosting.
If I want to make it ahead for a party, I bake it one day before and frost it the morning of the event. It tastes even better the next day because the strawberry flavor deepens.
100-Word Short Version
I make this Old-Fashioned Strawberry Sheet Cake with fresh strawberry puree, butter, sugar, eggs, and simple pantry ingredients. I bake it in a 9×13 pan until soft and golden. I top it with creamy strawberry buttercream made from real mashed strawberries. I frost the cake while slightly warm for extra moisture. This cake tastes sweet, buttery, and full of natural strawberry flavor. I serve it in generous squares for family gatherings, birthdays, or simple coffee afternoons. It stores well and even tastes better the next day.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
🛒 Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup fresh strawberries, pureed
- ½ cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup fresh strawberries, mashed
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Grease and flour a 9×13-inch pan.
- Cream butter and sugar until fluffy.
- Add eggs one at a time.
- Stir in vanilla.
- Whisk flour, baking powder, and salt separately.
- Alternate adding dry ingredients with milk and strawberry puree.
- Mix gently and pour into pan.
- Bake 30–35 minutes.
- Beat frosting ingredients until creamy.
- Spread frosting over slightly warm cake.
📝 Notes
Use fresh strawberries for best flavor. Do not overmix the batter. Frost while slightly warm for extra moisture. Store covered for up to two days.
🍽️ Nutrition
Approx. 320 calories per slice
Carbohydrates: 45g
Protein: 3g
Fat: 15g
Sugar: 30g
Cholesterol: 65mg
Old-Fashioned Strawberry Sheet Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Old-Fashioned Strawberry Sheet Cake is soft, buttery, and bursting with fresh strawberry flavor. Made with real strawberry puree and topped with creamy strawberry buttercream, this easy homemade dessert is perfect for family gatherings, birthdays, and sweet everyday moments.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 1 cup fresh strawberries, pureed
- 1/2 cup whole milk
- 3 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for frosting)
- 3 cups powdered sugar
- 1/2 cup fresh strawberries, mashed (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Whisk flour, baking powder, and salt in a separate bowl.
- Alternate adding dry ingredients with milk and strawberry puree.
- Mix gently until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes until a toothpick comes out clean.
- Beat frosting ingredients until creamy and smooth.
- Spread frosting over slightly warm cake.
Notes
Use fresh strawberries for the best natural flavor. Do not overmix the batter to keep the cake soft. Frost while the cake is slightly warm for extra moisture. Store covered at room temperature for 2 days or refrigerate up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg
Conclusion
Every time I bake Old-Fashioned Strawberry Sheet Cake, I feel connected to my grandmother and my roots in Crete. I feel the joy of simple ingredients turning into something beautiful. I believe women create magic in their kitchens, not because everything looks perfect, but because we cook with heart.
If you bake this cake, I hope your kitchen fills with laughter. I hope you slice it generously. I hope you share it with someone you love.
Because food is never just food. It is memory, comfort, and connection.
