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 is about more than just food it’s about sharing stories and making memories.

When I bake a Strawberry Sheet Cake with Strawberry Filling, I feel like I capture summer inside my kitchen. The smell of sweet strawberries bubbling on the stove takes me straight back to my grandmother’s courtyard, where we used to wash fresh fruit in big metal bowls under the warm Cretan sun.

This Strawberry Sheet Cake with Strawberry Filling feels soft, moist, and full of bright strawberry flavor in every bite. I love how the fluffy cake layers hold the creamy, fruity center so gently. When I slice into it and see that beautiful pink strawberry filling tucked inside, I always smile.

I make this Strawberry Sheet Cake with Strawberry Filling for birthdays, Sunday family lunches, and even simple afternoons when I want to surprise my children. It never fails me. It never disappoints. It always brings everyone to the table.

Why I Love Making This Recipe

I love this cake because it feels generous. A sheet cake feeds many people without stress. I don’t need fancy tools. I don’t need complicated steps. I just need good strawberries, simple ingredients, and a little patience.

Strawberries remind me of women in my family. Sweet but strong. Bright but comforting. When I cook the strawberry filling slowly, I stir with care and think about how my grandmother used to say, “Never rush sweetness.” I follow that advice every time.

This cake stays soft for days. The filling keeps it moist. The frosting hugs everything together. When I serve it, I see happiness immediately. Children ask for seconds. My husband sneaks an extra slice late at night. I always bake it with love, and I always serve it proudly.

Ingredients & Little Kitchen Secrets

I always choose ripe, red strawberries. I press them gently. If they smell sweet, I know they will taste sweet.

For the Cake:

• 3 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature
• ½ cup sour cream

For the Strawberry Filling:

• 3 cups fresh strawberries, finely chopped
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons water

For the Strawberry Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup strawberry puree (from fresh strawberries)
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (if needed)

My Little Secrets

I always bring eggs and milk to room temperature. Cold ingredients make the batter uneven.
I never overmix once I add flour. I mix gently.
I let the strawberry filling cool completely before spreading it. Warm filling melts everything.

How I Make It, Step by Step

I start with the strawberry filling because it needs time to cool.

Step 1: Make the Strawberry Filling

1. I place chopped strawberries in a saucepan.
2. I add sugar, lemon juice, cornstarch, and water.
3. I cook over medium heat and stir constantly.
4. I watch the mixture thicken and bubble gently.
5. I reduce the heat and let it simmer for about 5–7 minutes.
6. I remove it from heat once it becomes thick like jam.
7. I let it cool completely.

The smell fills my whole kitchen. It smells fresh, sweet, and slightly tangy.

Step 2: Prepare the Cake Batter

1. I preheat my oven to 175°C (350°F).
2. I grease and line a large sheet pan with parchment paper.
3. I whisk flour, baking powder, baking soda, and salt in a bowl.
4. In another bowl, I beat butter and sugar until light and fluffy.
5. I add eggs one at a time and mix well after each one.
6. I stir in vanilla extract.
7. I add dry ingredients in three parts, alternating with milk and sour cream.
8. I mix gently until just combined.

The batter feels smooth and creamy.

Step 3: Bake

1. I pour the batter evenly into the sheet pan.
2. I smooth the top with a spatula.
3. I bake for 30–35 minutes.
4. I insert a toothpick in the center. If it comes out clean, I remove the cake.
5. I let it cool completely in the pan.

Step 4: Make the Strawberry Buttercream

1. I beat the butter until creamy.
2. I gradually add powdered sugar.
3. I pour in strawberry puree and vanilla.
4. I beat until fluffy and smooth.
5. I add a little milk if I need a softer texture.

The color always looks naturally pink and beautiful.

Step 5: Assemble

1. I slice the sheet cake carefully into two layers horizontally.
2. I spread the cooled strawberry filling evenly over the bottom layer.
3. I gently place the top layer over it.
4. I frost the entire cake with strawberry buttercream.
5. I chill it for 30 minutes before slicing.

When I cut the first piece and see that strawberry filling in the center, I feel proud every time.

How I Serve It at Home

I cut generous squares. I never make tiny slices. Life feels too short for small cake pieces.

I sometimes decorate the top with fresh strawberries or a light dusting of powdered sugar. During summer, I serve it slightly chilled. In winter, I let it sit at room temperature so the buttercream feels soft and creamy.

When my friends visit, I serve this cake with Greek coffee. We sit together, talk about our children, laugh about messy kitchens, and share stories. This Strawberry Sheet Cake with Strawberry Filling always sits at the center of the table like a sweet invitation to stay longer.

Storage, Reheating & Make-Ahead Tips

I store leftovers in an airtight container in the refrigerator for up to 4 days. The strawberry filling keeps it moist.

Before serving again, I let slices sit at room temperature for about 20 minutes. Buttercream softens beautifully.

If I want to make it ahead, I bake the cake one day before. I wrap it tightly once cooled. I prepare the filling and refrigerate it. The next day, I assemble everything fresh.

I can also freeze the unfrosted cake layers for up to 2 months. I wrap them tightly in plastic wrap and foil.

100-Word Short Version

I bake a soft vanilla sheet cake, fill it with homemade strawberry filling, and frost it with creamy strawberry buttercream. I cook fresh strawberries with sugar and lemon until thick like jam. I prepare a fluffy cake batter and bake it until golden. Once cool, I slice the cake, spread the filling, and frost generously. This Strawberry Sheet Cake with Strawberry Filling tastes fresh, sweet, and comforting. I serve it for birthdays, family gatherings, or simple Sunday afternoons. It stays moist for days and always brings smiles around my table.

Recipe Card

⏱️ Time
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling & Assembly: 45 minutes
Total Time: 1 hour 50 minutes

🛒 Ingredients

Cake:

• 3 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• ½ cup sour cream

Strawberry Filling:

• 3 cups fresh strawberries
• ½ cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons water

Buttercream:

• 1 cup unsalted butter
• 4 cups powdered sugar
• ½ cup strawberry puree
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk

👩‍🍳 Instructions

1. Preheat oven to 175°C (350°F).
2. Prepare strawberry filling by cooking strawberries, sugar, lemon juice, cornstarch, and water until thick. Cool completely.
3. Whisk dry cake ingredients in one bowl.
4. Beat butter and sugar until fluffy.
5. Add eggs one at a time.
6. Alternate adding dry ingredients with milk and sour cream.
7. Pour into sheet pan and bake 30–35 minutes. Cool completely.
8. Prepare buttercream by beating butter, sugar, strawberry puree, and vanilla.
9. Slice cake into two layers.
10. Spread filling in the center.
11. Frost cake and chill before serving.

📝 Notes

• Always cool filling before spreading.
• Use fresh strawberries for best flavor.
• Do not overmix batter.
• Store refrigerated up to 4 days.

🍽️ Nutrition (per serving, approx.)
Calories: 420
Carbohydrates: 60g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Sugar: 45g
Fiber: 2g
Cholesterol: 85mg
Sodium: 180mg

Strawberry Sheet Cake with Strawberry Filling

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• Author: INAYA
• Total Time: 1 hour 50 minutes
• Yield: 24 squares 1x
• Diet: Vegetarian

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Description

This Strawberry Sheet Cake with Strawberry Filling tastes like summer in every bite—soft, moist vanilla cake layered with a bright homemade strawberry filling and finished with a fluffy strawberry buttercream. It’s an easy crowd-pleaser for birthdays, picnics, and family gatherings, and it stays tender for days thanks to the fruity center. If you love fresh strawberries and simple homemade baking, this cake will become your new favorite celebration dessert.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk, room temperature
• 1/2 cup sour cream, room temperature
• Strawberry Filling:
• 3 cups fresh strawberries, finely chopped
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons water
• Strawberry Buttercream:
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup strawberry puree (from fresh strawberries)
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk (as needed)

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Instructions

1. Make the filling: Add chopped strawberries, sugar, cornstarch, lemon juice, and water to a saucepan. Cook over medium heat, stirring constantly, until thick and glossy (about 8–10 minutes). Remove from heat and cool completely.
2. Prep oven and pan: Preheat oven to 175°C / 350°F. Grease and line a 13×18-inch sheet pan with parchment paper.
3. Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
4. Cream butter and sugar: Beat butter and sugar until pale and fluffy (2–3 minutes). Add eggs one at a time, mixing well after each. Mix in vanilla.
5. Combine batter: Add dry ingredients in three additions, alternating with milk and sour cream. Mix gently just until combined—do not overmix.
6. Bake: Spread batter evenly in the prepared pan. Bake 30–35 minutes, until a toothpick comes out clean. Cool completely in the pan.
7. Make strawberry buttercream: Beat butter until creamy. Add powdered sugar gradually. Beat in strawberry puree and vanilla until fluffy. Add milk 1 tablespoon at a time if needed for a smooth, spreadable texture.
8. Assemble: Carefully slice the cooled cake horizontally into two layers. Spread the cooled strawberry filling evenly over the bottom layer. Place the top layer back on.
9. Frost and chill: Frost the top (and sides if desired) with strawberry buttercream. Chill 30 minutes for clean slices. Cut into squares and serve.

Notes

Use ripe, fragrant strawberries for the best flavor. Cool the filling completely before assembling, or it can melt the frosting and slide. If strawberries are very juicy, simmer the filling an extra 1–2 minutes for a thicker set. Make-ahead: bake the cake up to 1 day in advance (wrap tightly once cool) and refrigerate the filling. Storage: keep covered in the fridge up to 4 days; let slices sit at room temperature 15–20 minutes before serving for the softest texture.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 420
• Sugar: 45g
• Sodium: 180mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 85mg

Conclusion

Every time I bake this Strawberry Sheet Cake with Strawberry Filling, I feel connected to my roots, my grandmother, and the women who shaped me. I feel proud when I place it on the table. I feel joy when I see everyone reach for a slice.

I believe desserts like this create memories. They turn ordinary days into something special. They remind us that sweetness belongs in our lives not only in food but in the way we treat each other.

So bake it. Share it. Laugh while frosting it. Let your kitchen get messy. That’s where love lives.