The Story & Intro

Some desserts make people smile. Some desserts make people close their eyes after the first bite. And then there is this Strawberry Brownie Sheet Cake the kind of dessert that makes everyone go quiet for a moment before they ask for a second slice.

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 Strawberry Brownie Sheet Cake, I wanted something chocolatey and rich, but also fresh and bright. I adore brownies. I adore strawberries. So I decided to marry them in one simple sheet cake that I could slice generously and share easily.

This Strawberry Brownie Sheet Cake brings together deep, fudgy chocolate and sweet, slightly tangy strawberry frosting. I bake it in a sheet pan because I love how simple it feels. No layers. No complicated decorations. Just honest, homemade goodness.

I make this Strawberry Brownie Sheet Cake when friends visit for coffee, when my nieces come over, and sometimes just because I crave chocolate on a Tuesday afternoon. And every time, it brings joy to my kitchen.

Why I Love Making This Recipe

I love this recipe because it feels generous. A sheet cake invites people in. I cut big squares, place them on simple plates, and watch everyone reach for one.

This Strawberry Brownie Sheet Cake gives me the best of both worlds. The brownie base stays rich and dense. It melts slightly in the mouth. Then the strawberry frosting adds freshness and softness that balances the chocolate beautifully.

I also love how approachable it feels. I do not need fancy tools. I do not need complicated techniques. I whisk, mix, bake, frost, and slice. That’s it.

And let me tell you something important — women often tell me they feel nervous about baking. They worry about perfection. I always say: forget perfection. Bake with love. Spread the frosting generously. Let it look homemade. That’s where the magic lives.

This Strawberry Brownie Sheet Cake makes me feel confident and creative at the same time. I can decorate it with fresh strawberry slices, a sprinkle of chocolate shavings, or leave it simple and smooth. It always tastes beautiful.

Ingredients & Little Kitchen Secrets

Here’s everything I use for my Strawberry Brownie Sheet Cake.

For the Brownie Base:

• 1 cup (225g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder

For the Strawberry Frosting:

• 2 cups (300g) fresh strawberries, finely chopped
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

My Little Kitchen Secrets

Secret 1: Melt the butter gently.
I never rush melted butter. I melt it slowly and let it cool slightly before mixing. Hot butter can cook the eggs if I add them too quickly.

Secret 2: Do not overmix the flour.
Once I add flour and cocoa, I fold gently. Overmixing makes brownies tough, and I want them soft and fudgy.

Secret 3: Use fresh strawberries.
Fresh strawberries give the frosting natural flavor and color. If I use frozen ones, I drain them very well.

Secret 4: Cool completely before frosting.
If I spread frosting on warm brownies, it melts and slides. Patience makes everything better here.

How I Make It, Step by Step

I love this part. I turn on music, tie my apron, and begin.

Step 1: Prepare the Pan

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

Step 2: Mix Butter and Sugar

I pour the melted butter into a large bowl.
I add the sugar and whisk until the mixture looks glossy and smooth. This step builds that beautiful shiny brownie top.

Step 3: Add the Eggs

I crack in one egg at a time.
I whisk well after each egg. I do not rush this part. The mixture thickens and turns silky.

Then I add the vanilla extract and stir.

Step 4: Add Dry Ingredients

In another bowl, I combine flour, cocoa powder, salt, and baking powder.
I sift them together to avoid lumps.

I gently fold the dry mixture into the wet mixture. I stop mixing as soon as I see no dry streaks.

Step 5: Bake

I pour the batter into the prepared pan.
I smooth the top with a spatula.

I bake for 25–30 minutes. I check with a toothpick. I want moist crumbs, not wet batter.

I remove the pan and let the brownies cool completely.

Step 6: Make the Strawberry Frosting

While the brownie cools, I prepare the frosting.

I beat the softened butter until creamy.
I gradually add powdered sugar and mix slowly at first, then faster.

I add finely chopped strawberries and vanilla.
I pour in 2 tablespoons of heavy cream and beat until fluffy. If I want it softer, I add a little more cream.

The frosting turns pale pink and smells heavenly.

Step 7: Frost and Finish

Once the brownie base cools completely, I spread the strawberry frosting generously over the top.

Sometimes I decorate with sliced strawberries. Sometimes I sprinkle shaved chocolate. Sometimes I leave it simple and rustic.

Then I slice into squares and serve.

How I Serve It at Home

I love serving Strawberry Brownie Sheet Cake slightly chilled. The frosting sets beautifully, and the brownie stays fudgy.

When friends come over, I place the whole pan on the table and let everyone choose their piece. I serve it with:

• Fresh strawberries on the side
• A scoop of vanilla ice cream
• Hot Greek coffee
• Cold milk for the children

During summer evenings in Crete, I bring this cake outside to the terrace. The warm air, the laughter, and this chocolate-strawberry combination create memories I treasure deeply.

Storage, Reheating & Make-Ahead Tips

I store leftover Strawberry Brownie Sheet Cake in an airtight container in the refrigerator for up to 4 days.

If I want to prepare it ahead:

• I bake the brownie base one day earlier.
• I wrap it tightly once it cools.
• I frost it the next day.

If I want to freeze it, I freeze the unfrosted brownie. I wrap it well in plastic wrap and foil. It keeps for up to 2 months. I thaw it overnight in the refrigerator and frost it fresh.

I do not reheat this cake once frosted. I serve it chilled or at room temperature.

100-Word Short Version

I make this Strawberry Brownie Sheet Cake by baking a rich, fudgy chocolate brownie base in a 9×13-inch pan. I whisk melted butter, sugar, eggs, and vanilla, then fold in flour, cocoa, salt, and baking powder. After baking and cooling completely, I prepare a fluffy strawberry frosting with butter, powdered sugar, fresh chopped strawberries, vanilla, and cream. I spread the pink frosting generously over the brownie and slice into squares. This easy sheet cake combines deep chocolate flavor with fresh strawberry sweetness and works perfectly for gatherings, celebrations, or simple family desserts at home.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

🛒 Ingredients

For the Brownie:

• 1 cup (225g) unsalted butter, melted
• 2 cups (400g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (120g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking powder

For the Strawberry Frosting:

• 2 cups (300g) fresh strawberries, finely chopped
• 1/2 cup (115g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 2–3 tablespoons heavy cream
• 1 teaspoon vanilla extract

👩‍🍳 Instructions

1. Preheat oven to 175°C (350°F) and grease a 9×13-inch baking pan.
2. Whisk melted butter and sugar until glossy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in vanilla extract.
5. Sift flour, cocoa powder, salt, and baking powder together.
6. Fold dry ingredients into wet mixture gently.
7. Spread batter evenly in pan.
8. Bake 25–30 minutes until a toothpick shows moist crumbs.
9. Cool completely.
10. Beat butter for frosting until creamy.
11. Add powdered sugar gradually and mix.
12. Add strawberries, vanilla, and cream. Beat until fluffy.
13. Spread frosting over cooled brownie.
14. Slice and serve.

📝 Notes

• I chop strawberries very finely for smooth frosting.
• I chill the cake 30 minutes before slicing for clean edges.
• I add a tablespoon of strawberry jam for deeper flavor.
• I store in the refrigerator up to 4 days.

🍽️ Nutrition (per serving, approx.)

Calories: 420 kcal
Carbohydrates: 55g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Sugar: 38g
Fiber: 3g
Cholesterol: 95mg
Sodium: 180mg

🍓🍫 Sweet, rich, and satisfying.

Conclusion

Every time I make this Strawberry Brownie Sheet Cake, I feel grateful for simple ingredients and shared moments. Chocolate comforts the heart. Strawberries brighten the spirit. Together, they create something special.

I hope you make this in your kitchen. I hope you slice it generously. I hope you share it with someone you love.

And if your kitchen gets messy along the way, smile. That means you created something real.

With love,
INAYA