Description
This Strawberry Sheet Cake with Pudding Layer is a soft, fluffy vanilla sheet cake topped with a light, creamy vanilla pudding layer and finished with juicy strawberries. I love how the pudding keeps every bite moist and tender, while the strawberries add a fresh, bright sweetness. It’s an easy, crowd-friendly dessert for gatherings, birthdays, or a cozy coffee moment at home—simple to make, beautiful to serve, and always the first pan to disappear.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups whole milk (for pudding)
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup heavy cream
- 3 cups fresh strawberries, sliced
- 2 tbsp granulated sugar (for strawberries)
- 1 tsp lemon juice
- 1 cup whipped cream (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×13-inch sheet cake pan.
- Cream the softened butter and sugar in a large bowl until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture in 2–3 additions, alternating with the 1 cup milk. Mix just until combined to keep the cake tender.
- Spread the batter evenly in the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan before adding the topping layers.
- While the cake cools, toss the sliced strawberries with 2 tablespoons sugar and the lemon juice. Let them sit for 20–30 minutes to get juicy.
- Make the pudding layer: whisk the pudding mix with 2 cups cold milk until thickened, about 2 minutes.
- In another bowl, whip the heavy cream to soft peaks, then gently fold it into the pudding to make it light and creamy.
- Spread the pudding mixture evenly over the cooled cake.
- Spoon the strawberries over the pudding layer, adding a little of the strawberry juices for extra flavor.
- Refrigerate the cake for at least 2 hours (or up to overnight) so the layers set cleanly.
- Slice into squares and serve chilled, optionally topped with whipped cream and extra strawberries.
Notes
For the best flavor, use ripe, fragrant strawberries and taste them before adding sugar—some batches need less. Make sure the cake is fully cooled before spreading the pudding layer, or it can melt and turn runny. Chill the finished cake at least 2 hours for neat slices. Store covered in the fridge for up to 3 days. I don’t recommend freezing this cake because the pudding texture can change after thawing. You can bake the cake a day ahead, then add pudding and strawberries the next day for the freshest topping.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg