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 means more than just food to me I share stories and create memories every time I step into my kitchen.
When I bake Strawberry Sheet Cake Bars, I always think of summer afternoons in Crete. I remember the sweet smell of strawberries filling my grandmother’s courtyard. She would send me outside with a small woven basket, and I would pick the ripest, juiciest strawberries I could find. I would sneak a few into my mouth before bringing the rest inside. She always pretended not to notice.
Strawberry Sheet Cake Bars bring that same joy into my home today. I bake them when my nieces visit. I bake them when my friends come over for coffee. I bake them when I simply want something soft, fruity, and comforting. These Strawberry Sheet Cake Bars taste fresh, sweet, and slightly tangy. They melt gently in my mouth, and the strawberry flavor shines in every bite.
I love how easy Strawberry Sheet Cake Bars come together. I mix everything in one bowl, pour the batter into a pan, bake it until golden, and slice it into perfect little squares. No complicated layers. No stress. Just pure strawberry happiness.
Why I Love Making This Recipe
I adore Strawberry Sheet Cake Bars because they feel generous. One pan gives me many servings, and I love recipes that allow me to share. I never bake only for myself. I bake for my family, my neighbors, and sometimes for the woman next door who needs a little sweetness in her day.
These bars stay soft and moist. Fresh strawberries add natural sweetness and tiny pockets of juicy flavor. I add a simple strawberry glaze on top, and that glossy pink layer makes everything feel special without extra effort.
I also love how flexible this recipe feels. I use fresh strawberries in summer, but I also use frozen strawberries in winter when I crave sunshine on a gray day. I adapt. I taste. I adjust. That freedom makes me happy.
Strawberry Sheet Cake Bars also work beautifully for birthdays, picnics, school treats, or Sunday family lunches. I cut them into neat squares and arrange them on a simple white plate. They always disappear quickly.
Ingredients & Little Kitchen Secrets
Here’s everything I use for my Strawberry Sheet Cake Bars:
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh strawberries, finely chopped
For the strawberry glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh strawberry puree
- 1 teaspoon lemon juice
My little kitchen secrets:
I always pat the chopped strawberries dry with a paper towel. If I skip this step, extra moisture makes the bars too soft in the center.
I never overmix the batter. I stir gently until I combine everything. When I overmix, the cake turns dense instead of tender.
I line my baking pan with parchment paper and leave a little overhang. That trick helps me lift the entire cake out easily before slicing.
If I want deeper strawberry flavor, I mash a few strawberries and swirl them lightly into the batter before baking. I don’t fully mix them. I let ribbons of fruit stay visible.
How I Make It, Step by Step
I start by preheating my oven to 180°C (350°F). I grease a 9×13-inch baking pan and line it with parchment paper.
In a large mixing bowl, I whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, I whisk the melted butter with the eggs. I add the milk and vanilla extract and mix until smooth.
I pour the wet mixture into the dry ingredients. I stir gently with a spatula until I combine everything. I stop mixing as soon as I no longer see dry flour.
I fold in the chopped strawberries carefully. I spread the batter evenly into the prepared pan.
I bake the cake for about 30–35 minutes. I check it by inserting a toothpick into the center. If it comes out clean or with a few crumbs, I remove the pan from the oven.
I let the cake cool completely in the pan.
While it cools, I prepare the glaze. I mash fresh strawberries and strain them to get smooth puree. I mix 2 tablespoons of puree with powdered sugar and lemon juice. I stir until I get a smooth, pourable glaze. If I want stronger color or flavor, I add another spoon of puree.
Once the cake cools, I pour the glaze over the top and spread it evenly. I let it set for about 20–30 minutes before slicing into bars.
How I Serve It at Home
I love serving Strawberry Sheet Cake Bars in the afternoon with Greek coffee or herbal mountain tea. I sometimes add a few fresh strawberry slices on top for decoration.
When I host family gatherings, I place the bars on a large platter and dust a little powdered sugar around the edges. That simple touch makes everything look festive.
For children, I sometimes add a small scoop of vanilla ice cream next to a warm bar. The cold ice cream melts slightly, and the combination tastes heavenly.
During summer evenings, I serve Strawberry Sheet Cake Bars outdoors. I light candles, and we sit together talking and laughing while enjoying every sweet bite.
Storage, Reheating & Make-Ahead Tips
I store Strawberry Sheet Cake Bars in an airtight container at room temperature for up to 2 days. If the weather feels warm, I keep them in the refrigerator for up to 5 days.
Before serving from the fridge, I let them sit at room temperature for 20–30 minutes. That rest brings back their soft texture.
If I want to make them ahead, I bake the cake one day earlier and add the glaze the next day. The flavor deepens overnight, and the texture stays perfect.
I also freeze the unglazed cake sometimes. I wrap it tightly in plastic wrap and foil. It keeps well for up to 2 months. I thaw it at room temperature and glaze it fresh before serving.
100-Word Short Version
I make Strawberry Sheet Cake Bars with flour, sugar, butter, eggs, milk, and fresh strawberries. I mix the dry ingredients, combine the wet ingredients, and gently fold everything together. I bake the batter in a 9×13-inch pan for about 30–35 minutes. After cooling, I top the cake with a simple strawberry glaze made from powdered sugar, strawberry puree, and lemon juice. I slice into bars and serve. These bars taste soft, fruity, and sweet with a light tang. They work perfectly for gatherings, coffee breaks, and family desserts.
Recipe Card Section
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
🛒 Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 3 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh strawberries, chopped
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon lemon juice
👩🍳 Instructions
- Preheat oven to 180°C (350°F). Line a 9×13-inch pan with parchment paper.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk melted butter, eggs, milk, and vanilla in another bowl.
- Combine wet and dry ingredients. Stir gently until smooth.
- Fold in chopped strawberries.
- Spread batter evenly in pan.
- Bake for 30–35 minutes until a toothpick comes out clean.
- Cool completely.
- Mix powdered sugar, strawberry puree, and lemon juice.
- Spread glaze over cooled cake.
- Let glaze set, then slice into bars.
📝 Notes
- Pat strawberries dry before adding to batter.
- Do not overmix the batter.
- Store in airtight container up to 5 days in fridge.
- Freeze unglazed cake for up to 2 months.
🍽️ Nutrition (per bar, approx.)
Calories: 280
Carbohydrates: 38g
Sugar: 25g
Fat: 12g
Saturated Fat: 7g
Protein: 3g
Fiber: 1g
Sodium: 150mg
Cholesterol: 55mg
Strawberry Sheet Cake Bars
- Total Time: 50 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Strawberry Sheet Cake Bars come out soft, tender, and bursting with real strawberry flavor. I bake them in one simple pan, fold in juicy chopped strawberries, and finish everything with a bright pink strawberry-lemon glaze. They feel like summer in dessert form—easy enough for a weekday treat, pretty enough for a party platter, and perfect with coffee or tea when you want something sweet, comforting, and homemade.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (225 g) fresh strawberries, finely chopped and patted dry
- For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons strawberry puree (from fresh strawberries)
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×13-inch (23×33 cm) baking pan and line it with parchment paper, leaving a little overhang for easy lifting.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
- In another bowl, whisk the melted butter with the eggs until smooth. Whisk in the milk and vanilla extract.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until you no longer see dry flour. Do not overmix.
- Fold in the chopped strawberries carefully, keeping the batter light.
- Spread the batter evenly in the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake completely in the pan on a rack before glazing.
- Make the glaze: mash a few strawberries and strain to get a smooth puree. In a small bowl, whisk powdered sugar with 2 tablespoons puree and the lemon juice. Add a little more puree (or a tiny splash of milk) until the glaze becomes thick but spreadable.
- Spread the glaze over the cooled cake. Let it set for 20–30 minutes, then lift the cake out using the parchment and slice into bars.
Notes
I always pat the chopped strawberries dry so the bars bake up tender instead of soggy. If you only have frozen strawberries, thaw them completely, drain well, and pat dry before folding in. For extra strawberry flavor, swirl a spoonful of puree into the batter right before baking. Store bars in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. I prefer serving them at room temperature so they stay soft. You can freeze the unglazed cake (well wrapped) for up to 2 months, then thaw and glaze fresh.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg
Conclusion
Every time I bake Strawberry Sheet Cake Bars, I feel close to my grandmother and my roots in Crete. I smell the strawberries. I hear laughter in my kitchen. I watch my family reach for seconds.
I believe simple desserts like these Strawberry Sheet Cake Bars carry love inside them. I don’t need complicated techniques or fancy decorations. I need fresh fruit, good butter, and the desire to share.
When you bake these bars, I hope you feel warmth in your kitchen. I hope you share them with someone special. And I hope each sweet, strawberry-filled bite reminds you that cooking always brings us closer together.
