There is something about a Strawberry Sheet Cake with Strawberry Syrup that makes my heart feel light. Maybe it’s the soft pink color, maybe it’s the sweet smell of strawberries bubbling on the stove, or maybe it’s the way everyone smiles before they even take the first bite. When I bake this Strawberry Sheet Cake with Strawberry Syrup, I don’t just make dessert. I create a moment. I create a memory.
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 first made this Strawberry Sheet Cake with Strawberry Syrup, it was spring in Crete. The markets overflowed with fresh strawberries, bright red and sweet like candy. I remember carrying a big basket home, the scent filling the air around me. That afternoon, I decided to bake something simple but special. A cake that could feed everyone. A cake that could sit in the center of the table and say, “Come, sit with me.”
This Strawberry Sheet Cake with Strawberry Syrup has now become one of my most requested desserts. My nieces ask for it. My friends ask for it. Even my neighbor knocks on my door when she smells strawberries cooking.
And every time, I smile.
Why I Love Making This Recipe
I love this cake because it feels generous. A sheet cake does not try to be fancy or complicated. It spreads wide in the pan, ready to serve many people. I slice big squares, sometimes uneven, because I never worry about perfection. I care about taste and joy.
The strawberry syrup makes this cake extra special. I pour it over the warm cake, and it slowly sinks inside, keeping every bite soft and moist. The syrup gives the cake a deep strawberry flavor that feels fresh and natural, not artificial.
I also love that this recipe feels approachable. You don’t need special skills. You don’t need expensive tools. You need simple ingredients and a little patience.
Most of all, I love watching people close their eyes after the first bite. That quiet moment makes everything worth it.
Ingredients & Little Kitchen Secrets
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup finely chopped fresh strawberries
For the Strawberry Syrup
- 2 cups fresh strawberries, sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- ¼ cup water
For the Light Strawberry Glaze (Optional but Lovely)
- 1 cup powdered sugar
- 2–3 tablespoons strawberry syrup
My Kitchen Secrets
I always use fresh strawberries when I can. They bring natural sweetness and beautiful color. If strawberries are slightly soft, I use them for the syrup because they break down perfectly.
I never overmix the batter. I mix just until everything comes together. Overmixing makes the cake heavy, and I want it soft and fluffy.
And one more secret: I always pour the syrup while the cake is still warm. The cake drinks it like sunshine.
How I Make It, Step by Step
Step 1: Prepare My Pan
I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper. I like the parchment because it helps me lift the cake easily.
Step 2: Mix the Dry Ingredients
In a bowl, I whisk together flour, baking powder, and salt. I set it aside and smile because this always feels like the beginning of something good.
Step 3: Cream Butter and Sugar
In a large bowl, I beat the softened butter and sugar until light and fluffy. I take my time here. I want the mixture pale and airy.
Step 4: Add Eggs and Vanilla
I add the eggs one at a time, mixing well after each one. Then I stir in the vanilla extract. The smell already makes my kitchen feel warm.
Step 5: Combine Everything
I add the dry ingredients in three parts, alternating with the milk. I start and end with flour. I mix gently. Then I fold in the chopped strawberries.
Step 6: Bake the Cake
I pour the batter into the prepared pan and smooth the top. I bake it for about 35–40 minutes, until a toothpick comes out clean.
While it bakes, I prepare the syrup.
Step 7: Make the Strawberry Syrup
In a small saucepan, I combine strawberries, sugar, lemon juice, and water. I cook over medium heat, stirring often. The strawberries soften and release their juice. After about 10 minutes, the mixture thickens slightly.
I mash the strawberries gently with a spoon and let the syrup simmer for a few more minutes. Then I strain it if I want it smooth, or I leave it slightly textured. I love it both ways.
Step 8: Pour the Syrup
When the cake comes out of the oven, I poke small holes all over it using a skewer. Then I slowly pour the warm strawberry syrup over the cake.
I watch it soak in. This is my favorite moment.
Step 9: Add the Glaze (Optional)
When the cake cools, I mix powdered sugar with a few tablespoons of the strawberry syrup to make a pink glaze. I drizzle it over the top.
Sometimes I decorate with fresh strawberry slices. Sometimes I leave it simple.
How I Serve It at Home
I cut big squares and serve this Strawberry Sheet Cake with Strawberry Syrup on simple white plates. I often add a spoon of lightly whipped cream on the side.
In summer, I serve it slightly chilled. In spring, I serve it at room temperature with coffee in the afternoon.
When friends visit unexpectedly, this cake saves me. I can bake it in the morning and serve it later without stress.
Sometimes we sit outside, under the Cretan sun, with a slice in one hand and laughter in the air. Those are the days I treasure.
Storage, Reheating & Make-Ahead Tips
I store the cake covered at room temperature for up to 2 days. If the weather is warm, I keep it in the refrigerator for up to 5 days.
Before serving from the fridge, I let it sit out for 20–30 minutes. The texture becomes soft again.
I also freeze slices individually. I wrap them tightly and freeze for up to 2 months. When I want a sweet treat, I let a slice thaw naturally.
If I plan ahead, I bake the cake one day before serving. The strawberry syrup makes it even more moist the next day.
100-Word Short Version
I bake this Strawberry Sheet Cake with Strawberry Syrup when I want something simple, sweet, and full of love. I mix a soft vanilla-strawberry batter, bake it in a sheet pan, and pour warm homemade strawberry syrup over the cake while it’s still hot. The syrup soaks in and keeps every bite moist and flavorful. I finish with a light strawberry glaze for extra sweetness. This cake feeds many people and works perfectly for spring and summer gatherings. It tastes fresh, fruity, and comforting just like something made in a cozy kitchen with care.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
🛒 Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup finely chopped fresh strawberries
For the Strawberry Syrup:
- 2 cups fresh strawberries, sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- ¼ cup water
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons strawberry syrup
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare a 9×13-inch pan.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate dry ingredients with milk and mix gently.
- Fold in chopped strawberries.
- Pour batter into pan and bake 35–40 minutes.
- Simmer syrup ingredients for 10–15 minutes.
- Poke holes in warm cake and pour syrup over.
- Cool completely and drizzle with glaze.
📝 Notes
- Use fresh strawberries for best flavor.
- Do not overmix the batter.
- Pour syrup while cake is warm for maximum moisture.
- Store covered for freshness.
🍽️ Nutrition (per slice, approximate)
Calories: 320
Carbohydrates: 45g
Sugar: 30g
Fat: 14g
Saturated Fat: 8g
Protein: 4g
Fiber: 1g
Cholesterol: 75mg
Sodium: 120mg
Strawberry Sheet Cake with Strawberry Syrup
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Strawberry Syrup is a soft, moist, and fruity dessert bursting with fresh strawberry flavor. I bake a tender vanilla-strawberry cake, then pour warm homemade strawberry syrup over the top so every bite stays rich and delicious. It’s the perfect spring and summer sheet cake for gatherings, birthdays, or simple family afternoons.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup finely chopped fresh strawberries
- 2 cups fresh strawberries, sliced (for syrup)
- ½ cup granulated sugar (for syrup)
- 2 tablespoons lemon juice
- ¼ cup water
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons strawberry syrup (for glaze)
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla.
- Alternate adding dry ingredients and milk, mixing gently until combined.
- Fold in finely chopped strawberries.
- Spread batter evenly in the pan and bake for 35–40 minutes.
- Simmer sliced strawberries, sugar, lemon juice, and water in a saucepan for 10–15 minutes to make the syrup.
- Poke holes in the warm cake and slowly pour the warm strawberry syrup over the top.
- Cool completely, then mix powdered sugar with strawberry syrup and drizzle as glaze before serving.
Notes
Use fresh, ripe strawberries for the best natural flavor and color. Do not overmix the batter to keep the cake soft. Pour the syrup over the cake while it is still warm so it absorbs fully. Store covered at room temperature for 2 days or refrigerate up to 5 days. You can freeze individual slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Conclusion
Every time I bake this Strawberry Sheet Cake with Strawberry Syrup, I remember why I fell in love with cooking. I remember my grandmother’s gentle hands guiding mine. I remember that food does not need to be complicated to be meaningful.
This cake feels like spring. It feels like laughter around the table. It feels like sharing something sweet with the women in my life who bring strength and warmth into my world.
When you bake this cake, I hope you feel that same comfort. I hope your kitchen fills with the scent of strawberries. And I hope you slice it generously and share it with someone you love.
Because that is what truly makes it special.
