Strawberry Lemon Sheet Cake – A Bright Slice of Sunshine for Your Table

The Story & Intro

Strawberry Lemon Sheet Cake always brings me straight back to warm spring afternoons in Crete, when the air smells like citrus blossoms and the strawberries taste like sunshine. Every time I bake Strawberry Lemon Sheet Cake, I feel like I’m wrapping my family in sweetness and light.

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 Strawberry Lemon Sheet Cake, I wanted something bright and cheerful. I wanted a cake that felt like spring on a plate. The sweetness of strawberries and the fresh, zesty lemon create such a beautiful balance. This Strawberry Lemon Sheet Cake quickly became one of my favorite desserts for gatherings, birthdays, and simple Sunday lunches.

I love how easy a sheet cake feels. No complicated layers. No stress. Just one big pan filled with soft, fluffy cake topped with creamy frosting and juicy strawberries. Strawberry Lemon Sheet Cake feels generous. It feeds many people. It invites sharing. And that makes my heart happy.

Why I Love Making This Recipe

I love making Strawberry Lemon Sheet Cake because it feels joyful from start to finish. The batter smells like lemon sunshine. The strawberries add little pops of pink happiness. And when I spread the frosting over the cooled cake, I always smile.

This cake reminds me of women in my family sitting around the table, drinking coffee, laughing loudly, and sharing stories. We always place a big cake in the center. Everyone cuts a piece. No one worries about perfection. We care about taste and togetherness.

Strawberry Lemon Sheet Cake also makes life easier. I bake it in one pan. I frost it in the same pan. I slice and serve directly. When I host friends, I don’t want to spend the whole day decorating. I want to sit down with them. This cake allows that.

The lemon keeps the sweetness balanced. The strawberries add freshness and color. The texture stays soft and moist, even the next day. And the frosting melts gently into the cake, making every bite creamy and bright.

Ingredients & Little Kitchen Secrets

I always choose fresh, ripe strawberries for Strawberry Lemon Sheet Cake. They should smell sweet and look deep red. If strawberries don’t taste good on their own, they won’t shine in the cake.

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries, finely chopped

For the Lemon Cream Cheese Frosting:

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• ½ teaspoon vanilla extract

For Topping:

• 1 cup sliced fresh strawberries
• Extra lemon zest for garnish

My Little Secrets

I always zest the lemon before squeezing it. It makes life easier.

I bring all ingredients to room temperature. This step makes the batter smooth and fluffy.

I gently toss the chopped strawberries in one tablespoon of flour before adding them to the batter. This small trick helps them stay evenly distributed instead of sinking.

I never overmix. I mix until just combined. Overmixing makes cake dense, and I want softness.

How I Make It, Step by Step

1. I preheat my oven to 180°C (350°F). I grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
2. I whisk together flour, baking powder, and salt in a bowl.
3. In a large mixing bowl, I beat the softened butter and sugar until light and fluffy. I take my time here. This step adds air and makes the cake tender.
4. I add eggs one at a time, beating well after each addition.
5. I stir in lemon juice, lemon zest, and vanilla extract. The smell at this moment makes me so happy.
6. I add the dry ingredients in three parts, alternating with milk. I begin and end with flour. I mix gently.
7. I fold in the floured strawberries carefully.
8. I pour the batter into the prepared pan and smooth the top.
9. I bake for 30–35 minutes until a toothpick inserted in the center comes out clean.
10. I let the cake cool completely before frosting. Patience matters here.

For the frosting:

1. I beat cream cheese and butter until smooth and creamy.
2. I add powdered sugar gradually.
3. I mix in lemon juice, zest, and vanilla.
4. I spread the frosting evenly over the cooled cake.
5. I decorate with sliced strawberries and a sprinkle of lemon zest.

When I slice the Strawberry Lemon Sheet Cake, I see soft yellow crumb with pink strawberry pieces inside. It looks like summer.

How I Serve It at Home

I serve Strawberry Lemon Sheet Cake slightly chilled or at cool room temperature. On warm days in Crete, I keep it in the refrigerator and take it out 20 minutes before serving.

I cut generous squares. I never cut tiny pieces. This cake deserves abundance.

Sometimes I serve it with fresh mint leaves on top. Other times, I add a scoop of vanilla ice cream on the side. For gatherings, I place the whole pan on the table and let everyone help themselves.

With coffee, it tastes perfect. With tea, it feels elegant. With lemonade, it feels playful.

Storage, Reheating & Make-Ahead Tips

I store Strawberry Lemon Sheet Cake in the refrigerator because of the cream cheese frosting. I cover it tightly and keep it fresh for up to 4 days.

If I want to make it ahead, I bake the cake one day earlier and frost it the next morning. The flavor actually deepens overnight.

I don’t usually reheat it, but if I want a softer bite, I let it sit at room temperature for 20–30 minutes before serving.

I can also freeze the unfrosted cake. I wrap it tightly and freeze for up to 2 months. I thaw it overnight in the refrigerator and frost before serving.

100-Word Short Version

Strawberry Lemon Sheet Cake combines fresh strawberries and bright lemon in a soft, fluffy sheet cake topped with creamy lemon cream cheese frosting. I mix butter, sugar, eggs, lemon juice, zest, and milk with flour, then fold in strawberries and bake in a 9×13 pan. After cooling, I frost generously and top with sliced strawberries. This cake feels fresh, light, and perfect for spring and summer gatherings. It stores well in the refrigerator for up to four days and tastes even better the next day. Simple, cheerful, and full of flavor, it brings sunshine to any 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 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, chopped

For the Frosting:
8 oz cream cheese
½ cup unsalted butter
3 cups powdered sugar
2 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla

Topping:
1 cup sliced strawberries

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
2. Mix dry ingredients.
3. Beat butter and sugar.
4. Add eggs one by one.
5. Add lemon juice, zest, and vanilla.
6. Alternate flour and milk.
7. Fold in strawberries.
8. Bake 30–35 minutes.
9. Cool completely.
10. Beat frosting ingredients and spread.

📝 Notes

Use fresh lemon juice for best flavor. Toss strawberries in flour before mixing. Do not overbake. Store in refrigerator up to 4 days.

🍽️ Nutrition
Calories: approximately 420 per slice
Carbohydrates: 55g
Protein: 5g
Fat: 20g
Sugar: 38g

Strawberry Lemon Sheet Cake

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• Author: INAYA
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Strawberry Lemon Sheet Cake is soft, moist, and bursting with fresh strawberries and bright lemon flavor. Baked in a simple 9×13 pan and topped with creamy lemon cream cheese frosting, this easy homemade cake is perfect for spring gatherings, summer parties, birthdays, or anytime you crave a fresh and fruity dessert. Each bite delivers the perfect balance of sweet strawberries and zesty citrus in a fluffy, tender crumb that stays moist for days.

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Ingredients

Scale 1x2x3x

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• ¼ cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups fresh strawberries, finely chopped
• 8 oz cream cheese, softened
• ½ cup unsalted butter (for frosting)
• 3 cups powdered sugar
• 2 tablespoons fresh lemon juice (for frosting)
• 1 teaspoon lemon zest (for frosting)
• ½ teaspoon vanilla extract (for frosting)
• 1 cup sliced fresh strawberries (for topping)

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Instructions

1. Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
2. Whisk together flour, baking powder, and salt in a bowl.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in lemon juice, lemon zest, and vanilla extract.
6. Add dry ingredients alternately with milk, beginning and ending with flour.
7. Fold in chopped strawberries gently.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
10. Beat cream cheese and butter until smooth. Add powdered sugar gradually.
11. Mix in lemon juice, zest, and vanilla for frosting.
12. Spread frosting evenly over cooled cake and top with sliced strawberries.

Notes

Toss strawberries in a tablespoon of flour before folding into the batter to prevent sinking. Use fresh lemon juice for the best flavor. Store covered in the refrigerator for up to 4 days. For best texture, allow the cake to sit at room temperature for 20 minutes before serving. You can freeze the unfrosted cake for up to 2 months.

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

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 38g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 95mg

Conclusion

Every time I bake Strawberry Lemon Sheet Cake, I feel like I bring sunshine into my kitchen. I see my grandmother smiling at the simple joy of flour, butter, lemons, and strawberries coming together. I believe this cake carries warmth. It invites people to sit, talk, laugh, and stay a little longer.

If you bake this Strawberry Lemon Sheet Cake, bake it with love. Let your kitchen get a little messy. Let the lemon scent fill your home. And most of all, share it with someone you care about.