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 always makes the women in my family smile my Strawberry Sheet Cake with Vanilla Cream Layer. This cake feels like spring on a plate. It reminds me of warm afternoons in Crete when strawberries were so ripe and sweet that their scent filled the whole kitchen before we even washed them.
The first time I made this Strawberry Sheet Cake with Vanilla Cream Layer, I wanted something soft, fresh, and comforting. I didn’t want a complicated layered cake. I wanted something simple, generous, and easy to slice and share. A sheet cake always feels welcoming. You cut big squares, place them on little plates, and suddenly everyone gathers around the table.
This Strawberry Sheet Cake with Vanilla Cream Layer has become one of my favorite desserts for birthdays, Sunday family lunches, and even small celebrations with neighbors. It is soft, moist, full of real strawberries, and topped with the creamiest vanilla layer that melts gently into the cake. Every bite tastes light, sweet, and comforting.
When I bake this Strawberry Sheet Cake with Vanilla Cream Layer, I feel close to my grandmother again. She always told me, “If you bake with joy, people can taste it.” I believe her.
Why I Love Making This Recipe
I love this cake because it looks beautiful but feels simple. I don’t need fancy decorating skills. I don’t need special tools. I only need good strawberries, butter, cream, and love.
I also love how practical it is. A sheet cake feeds many people. When my cousins visit with their children, I don’t worry about slicing perfect layers. I just cut squares and serve.
The vanilla cream layer makes this cake special. It balances the sweet strawberries perfectly. The strawberry base tastes fruity and soft, while the vanilla cream tastes smooth and gentle. Together, they create harmony.
This recipe also allows creativity. Sometimes I add extra sliced strawberries on top. Sometimes I sprinkle a little lemon zest into the batter. Every time it tastes like home.
Most of all, I love how this Strawberry Sheet Cake with Vanilla Cream Layer brings women together in my kitchen. We talk while the cake cools. We laugh while spreading the cream. We share stories while tasting the first slice.
Ingredients & Little Kitchen Secrets
Here is everything I use for this beautiful cake.
For the Strawberry Sheet Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- ¾ cup whole milk
- 1 cup fresh strawberry puree
- 1 cup finely chopped fresh strawberries
For the Vanilla Cream Layer:
- 8 oz (225g) cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups cold heavy whipping cream
My Little Secrets
I always use fresh, ripe strawberries. If they smell sweet, they will taste sweet.
I never overmix the batter once I add the flour. Overmixing makes the cake dense. I mix gently and stop as soon as everything combines.
I chill the cream before whipping. Cold cream whips better and becomes fluffy faster.
If I want extra brightness, I add one teaspoon of lemon zest to the batter. It makes the strawberry flavor shine.
How I Make It, Step by Step
Step 1: Prepare the Pan
I preheat my oven to 175°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper. I like easy cleanup.
Step 2: Mix the Dry Ingredients
I whisk together the flour, baking powder, and salt in a bowl. I set it aside.
Step 3: Cream Butter and Sugar
In a large bowl, I beat the softened butter and sugar until light and fluffy. This step takes about 3–4 minutes. I don’t rush it. This creates a soft cake texture.
Step 4: Add Eggs and Vanilla
I add the eggs one at a time, mixing well after each addition. Then I add vanilla extract.
Step 5: Combine Everything
I add the dry ingredients in parts, alternating with the milk. I start and end with flour. I mix gently.
Then I fold in the strawberry puree and chopped strawberries carefully.
Step 6: Bake
I pour the batter into the pan and spread it evenly. I bake for 30–35 minutes. I check with a toothpick. If it comes out clean, the cake is ready.
I let the cake cool completely before adding the cream layer.
Step 7: Make the Vanilla Cream
I beat the cream cheese until smooth. I add powdered sugar and vanilla.
In another bowl, I whip the heavy cream until stiff peaks form. Then I gently fold it into the cream cheese mixture. I move slowly to keep it airy.
Step 8: Assemble
I spread the vanilla cream evenly over the cooled cake. I smooth the top with a spatula.
I refrigerate the cake for at least one hour before serving.
How I Serve It at Home
I cut generous squares and place them on simple white plates. I sometimes decorate with fresh strawberry slices on top.
When I serve this cake in summer, I add a few mint leaves for color. When I serve it for birthdays, I add colorful sprinkles for children.
We always enjoy it cold from the refrigerator. The cream tastes fresher and firmer this way.
Storage, Reheating & Make-Ahead Tips
I store the cake in the refrigerator, covered, for up to 3 days.
I do not reheat it because of the cream layer. We enjoy it chilled.
I often bake the cake one day ahead. The flavor becomes even better the next day.
If I want to freeze it, I freeze only the cake layer without the cream. Later, I thaw it and add fresh cream.
100-Word Short Version
This Strawberry Sheet Cake with Vanilla Cream Layer is soft, fruity, and topped with a creamy vanilla frosting. I bake a moist strawberry sheet cake using fresh strawberries and top it with a light cream cheese and whipped cream mixture. It is easy to make, perfect for gatherings, and tastes even better the next day. I love serving it chilled with fresh strawberry slices on top. This simple sheet cake brings comfort, sweetness, and joy to any table.
Recipe Card
⏱️ Time
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
🛒 Ingredients
Strawberry Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter
- 1 ¾ cups sugar
- 4 eggs
- 1 tablespoon vanilla
- ¾ cup milk
- 1 cup strawberry puree
- 1 cup chopped strawberries
Vanilla Cream Layer:
- 8 oz cream cheese
- ¾ cup powdered sugar
- 1 teaspoon vanilla
- 1 ½ cups heavy cream
👩🍳 Instructions
- Preheat oven to 175°C.
- Mix dry ingredients.
- Cream butter and sugar.
- Add eggs and vanilla.
- Alternate flour and milk.
- Fold in strawberries.
- Bake 30–35 minutes. Cool.
- Beat cream cheese, sugar, and vanilla.
- Whip cream and fold together.
- Spread over cooled cake and chill.
📝 Notes
Use fresh strawberries for best flavor. Chill before serving. Add lemon zest for brightness.
🍽️ Nutrition
Approx. 420 calories per slice
Carbohydrates: 45g
Fat: 24g
Protein: 6g
Sugar: 32g
Strawberry Sheet Cake with Vanilla Cream Layer
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Vanilla Cream Layer is a soft, moist, and flavorful dessert made with fresh strawberries and a luscious vanilla cream filling. Perfect for gatherings, birthdays, or weekend baking, this easy sheet cake delivers homemade comfort with every bite. The fluffy strawberry cake pairs beautifully with the smooth vanilla cream layer, creating a balanced, sweet, and refreshing treat everyone will love.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ¾ cup whole milk
- 1 cup fresh strawberry puree
- 1 cup finely chopped fresh strawberries
- 1 ½ cups heavy whipping cream
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract (for cream layer)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
- Whisk together flour, baking powder, and salt in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and milk, mixing until just combined.
- Fold in strawberry puree and chopped strawberries gently.
- Pour batter into prepared pan and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- Whip heavy cream separately until stiff peaks form, then fold into cream cheese mixture.
- Spread the vanilla cream evenly over cooled cake.
- Refrigerate for at least 1 hour before slicing and serving.
Notes
Use fresh ripe strawberries for the best flavor. You can substitute frozen strawberries if thawed and drained well. Store leftovers in the refrigerator for up to 3 days. For extra freshness, top with sliced strawberries before serving. This cake can be made a day ahead and chilled overnight for even better texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Conclusion
When I make this Strawberry Sheet Cake with Vanilla Cream Layer, I feel joy. I feel connection. I feel gratitude for the women who taught me to cook with heart.
This cake may look simple, but it carries sweetness in every layer. It brings families to the table. It makes children smile. It gives friends a reason to stay a little longer.
If you bake this cake, bake it with love. Let your kitchen get a little messy. Taste the strawberries. Smile while you spread the cream.
Because in the end, cooking is not about perfection. It is about sharing.
With love,
INAYA 🤍
