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