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 this Strawberry Sheet Cake with Whipped Frosting, I feel like I’m wrapping my family in a soft pink blanket. This cake brings light into my kitchen. The sweet scent of strawberries fills the air, and I always smile before I even taste it. Strawberry Sheet Cake with Whipped Frosting feels gentle, joyful, and comforting all at once.
I started making Strawberry Sheet Cake with Whipped Frosting during springtime when strawberries arrive bright and fragrant at the market. In Crete, I walk through the farmers’ stalls early in the morning, and I always choose the reddest, juiciest berries. I press them softly between my fingers and breathe in their perfume. That smell alone inspires me.
This Strawberry Sheet Cake with Whipped Frosting became my favorite dessert for women’s gatherings, birthdays, and Sunday lunches. I love how easy it feels. I don’t need fancy decorations. I don’t need complicated steps. I just bake it in one pan, spread the soft whipped frosting on top, and let the strawberries shine.
When I place this cake on the table, everyone leans closer. The pink crumb, the cloud-like frosting, and the fresh berries make it look cheerful and homemade. It feels like love in every slice.
Why I Love Making This Recipe
I love this Strawberry Sheet Cake with Whipped Frosting because it feels honest. It doesn’t pretend to be something complicated. It simply tastes fresh, light, and comforting.
I also love that I can make it for many people without stress. A sheet cake means I don’t have to layer or stack anything. I pour the batter into one pan, bake it, cool it, frost it, and serve it. That’s it. Simple and beautiful.
The whipped frosting makes this cake special. I choose whipped cream instead of heavy buttercream because it feels lighter. The cream balances the sweetness of the strawberries and gives the cake a soft, cloud-like finish. When I spread it with my spatula, I create gentle waves, and I never try to make it perfect. Homemade desserts should look homemade.
This cake also reminds me of women gathering in my grandmother’s kitchen. We would talk, laugh, and share stories while slicing fruit or stirring batter. I carry that memory into every Strawberry Sheet Cake with Whipped Frosting I bake.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Sheet Cake with Whipped Frosting.
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 cup fresh strawberry puree (about 1 ½ cups fresh strawberries blended)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
For the Whipped Frosting
- 2 cups heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced (for topping)
My Little Kitchen Secrets
I always use room-temperature eggs and butter. Cold ingredients don’t mix smoothly, and I want a soft, even crumb.
I never skip fresh strawberry puree. I blend ripe strawberries and strain them lightly if they feel too watery. This puree gives the cake real strawberry flavor and natural color.
I measure my flour carefully. I spoon it into the measuring cup and level it off. Too much flour makes the cake dense.
I chill my mixing bowl before whipping the cream. Cold cream whips faster and holds its shape better.
How I Make It, Step by Step
1. Prepare the Pan
I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan with butter and line it with parchment paper. This step helps me remove the cake easily.
2. Cream Butter and Sugar
In a large bowl, I beat the softened butter and sugar together until the mixture looks pale and fluffy. I take my time here because this step creates air and keeps the cake soft.
3. Add Eggs and Vanilla
I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract. The batter starts looking smooth and creamy.
4. Mix Dry Ingredients
In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry
I add the dry ingredients to the butter mixture in batches, alternating with the milk. I start and finish with the flour mixture. Then I gently fold in the strawberry puree. The batter turns a soft pink color, and I always pause to admire it.
6. Bake
I pour the batter into the prepared pan and spread it evenly. I bake it for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The kitchen fills with the sweet scent of strawberries.
I let the cake cool completely before frosting it. If I rush this step, the whipped cream melts.
7. Make the Whipped Frosting
In a chilled bowl, I beat the cold heavy cream until soft peaks form. I add the powdered sugar and vanilla and continue beating until I see firm peaks. I stop immediately once it holds its shape. Overwhipping turns cream grainy.
8. Frost the Cake
I spread the whipped frosting over the cooled cake. I use the back of a spoon to create soft waves. Then I scatter sliced fresh strawberries on top.
The cake looks simple, fresh, and inviting.
How I Serve It at Home
I cut this Strawberry Sheet Cake with Whipped Frosting into generous squares. I serve it slightly chilled on warm afternoons. Sometimes I add a few extra strawberries on each plate.
When friends visit, I place the whole pan in the center of the table. Everyone serves themselves. We drink coffee or cold lemonade, and we talk for hours.
For birthdays, I add a few mint leaves on top for a little color contrast. For children, I sometimes sprinkle tiny white chocolate shavings.
No matter how I serve it, this cake always disappears quickly.
Storage, Reheating & Make-Ahead Tips
I store this Strawberry Sheet Cake with Whipped Frosting in the refrigerator because of the whipped cream. I cover it loosely with plastic wrap or keep it in an airtight container.
It stays fresh for up to 3 days. The flavor actually deepens on the second day.
I don’t reheat this cake. I serve it chilled or let it sit at room temperature for 15 minutes before serving.
If I want to prepare ahead, I bake the cake one day before and frost it the next day. I also prepare the whipped cream just before serving if I want it extra fresh.
100-Word Short Version
This Strawberry Sheet Cake with Whipped Frosting is soft, moist, and full of fresh strawberry flavor. I bake it in a simple sheet pan, making it perfect for gatherings and family dinners. The cake uses real strawberry puree for natural sweetness and color. I top it with light, fluffy whipped cream frosting and fresh strawberry slices. It feels fresh, comforting, and easy to make. I store it in the fridge and serve it slightly chilled. This cake brings joy to my table every time and makes any day feel a little more special.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
🛒 Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 cup fresh strawberry puree
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 cup fresh strawberries, sliced
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare a 9×13-inch pan.
- Beat butter and sugar until fluffy.
- Add eggs one at a time and mix in vanilla.
- Whisk flour, baking powder, baking soda, and salt separately.
- Alternate adding dry ingredients and milk into the batter.
- Fold in strawberry puree.
- Bake for 30–35 minutes and cool completely.
- Whip cream with powdered sugar and vanilla until firm peaks form.
- Spread frosting over cake and top with fresh strawberries.
📝 Notes
Use fresh, ripe strawberries for the best flavor. Chill your bowl before whipping cream. Store the cake refrigerated and consume within 3 days.
🍽️ Nutrition (per serving, approximate)
Calories: 380 kcal
Carbohydrates: 45g
Protein: 5g
Fat: 20g
Sugar: 28g
Fiber: 1g
Strawberry Sheet Cake with Whipped Frosting
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Whipped Frosting is a soft, moist, and beautifully pink dessert made with real strawberry puree and topped with light, fluffy whipped cream. Perfect for spring gatherings, birthdays, and family celebrations, this easy sheet cake delivers fresh strawberry flavor in every bite while staying simple and comforting.
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
- 1 cup fresh strawberry puree
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan. Line with parchment paper.
- Beat softened butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add dry ingredients to the batter alternately with milk, beginning and ending with dry ingredients.
- Gently fold in the strawberry puree until evenly combined.
- Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely.
- In a chilled bowl, whip cold heavy cream until soft peaks form. Add powdered sugar and vanilla, then beat until firm peaks form.
- Spread whipped frosting evenly over cooled cake and top with fresh strawberry slices before serving.
Notes
Use ripe, fresh strawberries for the best natural flavor and color. Chill your mixing bowl before whipping the cream for better volume. Store the cake covered in the refrigerator for up to 3 days. For best texture, frost the cake the same day you plan to serve it.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
Every time I bake this Strawberry Sheet Cake with Whipped Frosting, I feel grateful for simple ingredients and shared moments. I don’t need complicated desserts to impress anyone. I just need fresh strawberries, soft cream, and the people I love around my table.
If you make this cake, imagine us standing together in my kitchen in Crete. Flour on the counter. Strawberries on the board. Laughter in the air. That is what cooking means to me.
