Strawberry Sheet Cake with Strawberry Purée – A Soft Pink Slice of Love

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.

Today I want to share something that makes my heart smile every time I bake it: Strawberry Sheet Cake with Strawberry Purée.

When strawberries come into season, I feel like a little girl again. I remember running through my grandmother’s garden, my fingers stained red, my lips sweet from sneaking “just one more.” She never got angry. She would laugh and say, “If you eat them all, we will just bake another cake.”

This Strawberry Sheet Cake with Strawberry Purée feels like spring sunshine in my kitchen. It looks simple, baked in one humble pan, but when I slice into it and see that soft pink crumb, I feel proud. The strawberry purée gives the cake a natural fruity flavor and delicate color that no artificial ingredient can ever copy.

I make this Strawberry Sheet Cake with Strawberry Purée for birthdays, for Sunday coffee, for women’s gatherings, and sometimes just because I want something sweet with my afternoon tea. It feels light but comforting. It feels joyful. And it tastes like real strawberries not syrup, not flavoring but honest, fresh fruit.

If you love strawberries the way I do, this Strawberry Sheet Cake with Strawberry Purée will become one of your favorite easy desserts too.

Why I Love Making This Recipe

I love this cake because it doesn’t ask for perfection. It doesn’t need layers or fancy decorations. I bake it in one sheet pan, spread the frosting generously, and slice it into squares. That’s it.

I also love how the strawberry purée transforms the batter. Instead of just folding chopped fruit inside, I blend the strawberries until smooth. That purée mixes into the cake and makes every bite soft, moist, and fruity.

This cake reminds me of gatherings with women in my family. We sit around the table, drink Greek coffee, talk about our children, our dreams, and sometimes our worries. A simple strawberry cake sits in the center. Someone always asks for the recipe. Someone always takes a second piece.

I choose this Strawberry Sheet Cake with Strawberry Purée when I want:

• A dessert that feeds many people
• A soft, moist cake that stays tender for days
• A recipe that celebrates fresh fruit
• Something pretty without too much effort

And most of all, I make it when I want to bake with love.

Ingredients & Little Kitchen Secrets

For the Cake:

• 2 ½ cups (310 g) all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1 ¾ cups (350 g) sugar
• 4 large eggs
• 1 cup (240 ml) whole milk
• 1 teaspoon vanilla extract
• 1 cup (240 ml) fresh strawberry purée (about 2 cups fresh strawberries blended)

For the Strawberry Frosting:

• ½ cup (115 g) unsalted butter, softened
• 3 cups (360 g) powdered sugar
• ¼ cup (60 ml) thick strawberry purée (reduced slightly on stove for stronger flavor)
• 1 teaspoon vanilla
• Pinch of salt

My Little Kitchen Secrets

Secret 1: Fresh strawberries matter.
I use ripe, sweet strawberries. If they smell sweet, the cake will taste sweet.

Secret 2: Reduce some purée for frosting.
I simmer part of the purée for 5–7 minutes until slightly thicker. This gives stronger flavor without making the frosting too runny.

Secret 3: Room temperature ingredients.
Soft butter, room temperature eggs, and milk mix more smoothly. I never rush this step.

Secret 4: Do not overmix.
Once I add the flour, I mix gently. Overmixing makes cake dense, and I want this Strawberry Sheet Cake with Strawberry Purée soft and tender.

How I Make It, Step by Step

Step 1: Prepare the Strawberries

I wash and hull the strawberries. I blend them until smooth. Then I measure one cup for the cake. For the frosting, I take an extra half cup and simmer it gently in a small saucepan until slightly thick. I let everything cool.

Step 2: Preheat and Prepare the Pan

I preheat my oven to 180°C (350°F).
I grease and line a 9×13-inch (23×33 cm) sheet pan with parchment paper.

Step 3: Mix the Dry Ingredients

In a bowl, I whisk flour, baking powder, and salt. I set it aside.

Step 4: Cream Butter and Sugar

In a large bowl, I beat butter and sugar until light and fluffy. I mix for about 3–4 minutes. The color becomes pale and creamy.

Step 5: Add Eggs and Vanilla

I add eggs one at a time, mixing well after each one. Then I add vanilla extract.

Step 6: Add Strawberry Purée and Milk

I pour in the strawberry purée and mix gently. Then I alternate adding dry ingredients and milk:

• Flour
• Milk
• Flour
• Milk
• Flour

I mix just until combined.

Step 7: Bake

I pour the batter into the prepared pan and smooth the top.
I bake for 30–35 minutes.

I check with a toothpick. If it comes out clean, the cake is ready.

The smell of strawberries fills my kitchen. That moment makes me so happy.

Step 8: Cool Completely

I let the cake cool fully before frosting. If I rush, the frosting melts. Patience is love in baking.

Step 9: Make the Frosting

I beat butter until creamy.
I add powdered sugar slowly.
Then I add the thickened strawberry purée, vanilla, and salt.

I beat until smooth and fluffy.

Step 10: Frost and Decorate

I spread frosting generously over the cake.
Sometimes I decorate with fresh sliced strawberries.
Sometimes I leave it simple.

Simple always feels beautiful to me.

How I Serve It at Home

I cut the Strawberry Sheet Cake with Strawberry Purée into neat squares. I serve it:

• With afternoon coffee
• With a scoop of vanilla ice cream
• At children’s birthdays
• During spring gatherings

On warm days, I keep it slightly chilled. On cooler days, I serve it at room temperature.

When women visit, I place the cake in the center of the table. We talk. We laugh. We refill coffee cups. The cake disappears slowly, slice by slice.

Storage, Reheating & Make-Ahead Tips

Room Temperature:
I keep the cake covered for up to 2 days.

Refrigerator:
I store it in an airtight container for up to 5 days.

Freezer:
I freeze unfrosted cake wrapped tightly for up to 2 months.

Make-Ahead Tip:
I often bake the cake one day before serving. The flavor becomes even better the next day.

I never microwave it too long. Just a few seconds if needed. Too much heat dries it.

100-Word Short Version

This Strawberry Sheet Cake with Strawberry Purée is soft, moist, and full of fresh strawberry flavor. I blend ripe strawberries into a smooth purée and mix it directly into the batter for natural sweetness and a beautiful pink color. The cake bakes in a simple sheet pan, making it perfect for gatherings. I frost it with creamy strawberry buttercream made with thickened purée for extra flavor. It’s easy, comforting, and perfect for spring celebrations, birthdays, or afternoon coffee with friends. This cake brings joy, warmth, and sweet strawberry love to every table.

Recipe Card Section

⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

🛒 Ingredients

Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 ¾ cups sugar
• 4 eggs
• 1 cup whole milk
• 1 teaspoon vanilla
• 1 cup strawberry purée

Frosting:

• ½ cup butter
• 3 cups powdered sugar
• ¼ cup thick strawberry purée
• 1 teaspoon vanilla
• Pinch salt

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
2. Prepare a 9×13-inch baking pan.
3. Whisk dry ingredients together.
4. Beat butter and sugar until fluffy.
5. Add eggs one at a time.
6. Mix in vanilla and strawberry purée.
7. Alternate flour and milk into batter.
8. Pour into pan and bake 30–35 minutes.
9. Cool completely.
10. Beat frosting ingredients and spread over cake.

📝 Notes

• Use ripe strawberries for best flavor.
• Do not overmix batter.
• Reduce purée for thicker frosting.
• Store covered to keep moist.

🍽️ Nutrition (per slice, approximate)

Calories: 420
Carbohydrates: 58g
Sugar: 38g
Fat: 18g
Protein: 5g
Fiber: 1g
Cholesterol: 95mg

Conclusion

Every time I bake this Strawberry Sheet Cake with Strawberry Purée, I feel connected to my grandmother, to my island, and to the women who gather around my table.

Food does not need to be complicated to be beautiful. A simple strawberry cake, baked with care and shared with love, creates memories that last longer than the sweetness on our tongues.

When you bake this cake, I hope your kitchen fills with warmth. I hope someone you love asks for a second slice. And I hope you feel proud, because you created something sweet with your own hands.

That is the real magic of baking.