Strawberry Sheet Cake with Cream Cheese Frosting – A Sweet Slice of Love from My Kitchen
The Story & Intro
Strawberry Sheet Cake with Cream Cheese Frosting always brings me back to warm spring afternoons in Crete, when the strawberries smelled so sweet that I could find the market stall with my eyes closed.
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 make Strawberry Sheet Cake with Cream Cheese Frosting, I feel that same joy I felt as a little girl standing next to my grandmother’s wooden table. She didn’t make American-style sheet cakes, of course, but she baked fruit cakes with whatever grew around us. Strawberries, figs, oranges she treated fruit like treasure.
This Strawberry Sheet Cake with Cream Cheese Frosting feels like my little bridge between my Greek roots and the modern family table. It’s soft, tender, and full of real strawberry flavor. The cream cheese frosting adds that creamy, slightly tangy finish that makes every bite balanced and comforting.
I bake this Strawberry Sheet Cake with Cream Cheese Frosting when I want something easy but special. I bake it for birthdays, for Sunday coffee, for women’s gatherings where we sit for hours and talk about life. And every time, someone asks me for the recipe.
Today, I’m giving it to you like I would give it to a friend standing in my kitchen.
Why I Love Making This Recipe
I love this cake because it feels generous. A sheet cake feeds many people. I don’t have to slice tiny, careful layers. I simply spread the batter into one pan, bake it, frost it, and cut big, beautiful squares.
Strawberry Sheet Cake with Cream Cheese Frosting also tastes like sunshine. The strawberries give natural sweetness and moisture. I don’t need artificial flavors or bright pink food coloring. I let the fruit shine.
I also love how forgiving this recipe is. Even if my kitchen feels chaotic, even if my children interrupt me five times, the cake still turns out soft and delicious. I mix, I pour, I bake. That’s it.
And that cream cheese frosting… oh, it makes the whole cake sing. The slight tang balances the sweetness of the strawberries. The texture feels silky and smooth. I spread it thick because I believe frosting should feel generous, not shy.
Most of all, I love how this cake brings people together. When I place Strawberry Sheet Cake with Cream Cheese Frosting in the center of the table, everyone leans in.
Ingredients & Little Kitchen Secrets
Here is everything I use. Simple ingredients. Nothing fancy.
For the Strawberry Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup (240ml) whole milk
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups (225g) fresh strawberries, finely chopped
- ½ cup (120g) strawberry puree (blended fresh strawberries)
For the Cream Cheese Frosting:
- 225g (8 oz) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for smoothness)
- Fresh sliced strawberries for garnish
My Little Kitchen Secrets
I always use fresh strawberries when I can. I chop them small so they distribute evenly through the batter. Big pieces sink and make the cake uneven.
I bring all ingredients to room temperature. Cold eggs and cold cream cheese create lumps. I want smooth batter and smooth frosting.
I do not overmix the batter. I mix just until everything combines. Overmixing makes the cake dense, and I want it soft and fluffy.
How I Make It, Step by Step
I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it lightly with parchment paper for easy lifting.
- I whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, I whisk the sugar, eggs, oil, milk, and vanilla until smooth.
- I pour the wet ingredients into the dry ingredients and gently mix until just combined.
- I fold in the chopped strawberries and strawberry puree carefully.
- I pour the batter into the prepared pan and spread it evenly.
- I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- I let the cake cool completely in the pan before frosting.
While the cake cools, I prepare the frosting.
- I beat the softened cream cheese and butter together until smooth and fluffy.
- I add the powdered sugar gradually, mixing on low speed.
- I stir in the vanilla extract.
- If the frosting feels too thick, I add a tablespoon of milk at a time.
Once the cake cools, I spread the cream cheese frosting generously over the top. I decorate with fresh strawberry slices.
Then I step back and admire it for a moment. I always do.
How I Serve It at Home
I cut large squares because I believe dessert should feel satisfying.
In spring, I serve Strawberry Sheet Cake with Cream Cheese Frosting with iced coffee or lemonade. In winter, I pair it with hot tea.
When I host women for coffee, I place the cake on a simple white platter. The pink color looks so beautiful against white.
Sometimes I add a sprinkle of crushed freeze-dried strawberries on top for extra color. Sometimes I leave it simple. It never disappoints.
Storage, Reheating & Make-Ahead Tips
I store the cake in the refrigerator because of the cream cheese frosting. I cover it tightly and keep it for up to 4 days.
Before serving, I let it sit at room temperature for about 20 minutes. The frosting softens and tastes creamier.
If I want to prepare ahead, I bake the cake one day earlier and frost it the next day. The flavor becomes even better overnight.
I do not recommend freezing the frosted cake, but I freeze the unfrosted cake wrapped tightly for up to 2 months.
100-Word Short Version
Strawberry Sheet Cake with Cream Cheese Frosting is a soft, moist cake made with fresh strawberries and topped with a creamy, tangy frosting. I mix simple pantry ingredients with chopped strawberries and puree, bake in a sheet pan, and frost generously once cooled. This cake feels perfect for gatherings, birthdays, or afternoon coffee. I store it in the fridge and let it come to room temperature before serving. It stays fresh for several days and tastes even better the next day. This easy strawberry cake brings sweetness and joy to any table.
Recipe Card Section
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
🛒 Ingredients
2 ½ cups all-purpose flour
1 ½ cups sugar
1 tsp salt
1 tbsp baking powder
½ tsp baking soda
1 cup milk
¾ cup vegetable oil
3 eggs
1 tsp vanilla
1 ½ cups chopped strawberries
½ cup strawberry puree
225g cream cheese
½ cup butter
3 ½ cups powdered sugar
👩🍳 Instructions
- Preheat oven to 180°C.
- Mix dry ingredients.
- Mix wet ingredients.
- Combine wet and dry mixtures.
- Fold in strawberries.
- Bake 30–35 minutes.
- Cool completely.
- Beat frosting ingredients.
- Spread frosting over cake.
📝 Notes
Use fresh strawberries for best flavor. Do not overmix batter. Store refrigerated.
🍽️ Nutrition
Calories: 420 per slice
Carbohydrates: 58g
Fat: 19g
Protein: 5g
Sugar: 38g
Sodium: 230mg
Strawberry Sheet Cake with Cream Cheese Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Cream Cheese Frosting is soft, moist, and bursting with fresh strawberry flavor. Made with real strawberries and topped with a rich, tangy cream cheese frosting, this easy sheet cake is perfect for birthdays, gatherings, or a simple family dessert. Each bite feels light, fluffy, and beautifully balanced between sweet and creamy.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 cup (240ml) whole milk
- ¾ cup (180ml) vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (225g) fresh strawberries, finely chopped
- ½ cup (120g) strawberry puree
- 225g (8 oz) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 ½ cups (420g) powdered sugar
- 1–2 tablespoons milk (if needed)
- Fresh strawberries for garnish
Instructions
- Preheat oven to 180°C (350°F) and grease a 9×13-inch baking pan.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk sugar, eggs, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients and mix gently until just incorporated.
- Fold in chopped strawberries and strawberry puree.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- Beat cream cheese and butter until smooth.
- Add powdered sugar gradually and mix until creamy.
- Stir in vanilla and adjust consistency with milk if needed.
- Spread frosting evenly over cooled cake and garnish with fresh strawberries before serving.
Notes
Use room temperature ingredients for a smoother batter and frosting. Do not overmix the batter to keep the cake light and fluffy. Store the frosted cake covered in the refrigerator for up to 4 days. Let it sit at room temperature for 20 minutes before serving for the best texture. You can bake the cake a day ahead and frost it the next day for deeper flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 230mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Conclusion
Every time I bake Strawberry Sheet Cake with Cream Cheese Frosting, I remember why I love cooking so much. I mix simple ingredients, but I create something that brings smiles. I create something that makes people pause and say, “Oh, this is good.”
Food does not need to be complicated. It needs heart. It needs care. It needs someone who makes it with love.
I hope you bake this cake and share it with someone special. Maybe your sister. Maybe your children. Maybe your friends around a small table with coffee.
And when you take that first bite, I hope you feel like you’re standing in my kitchen in Crete, laughing with me.
