There is something about a Strawberry Sheet Cake with Whipped Frosting that makes my heart feel light and happy. The soft pink crumb, the fresh strawberry flavor, and that cloud of creamy whipped frosting on top it feels like summer on a plate. Whenever I bake Strawberry Sheet Cake with Whipped Frosting, my kitchen fills with the sweet scent of strawberries, and I feel like a little girl again, standing beside my grandmother in Crete.
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 Strawberry Sheet Cake with Whipped Frosting, I wanted something easy, something I could bring to a family gathering without stress. A sheet cake always feels generous. It feeds everyone. It invites seconds. And this Strawberry Sheet Cake with Whipped Frosting quickly became one of those recipes everyone asks for before I even arrive.
The soft sponge, flavored with real strawberries, stays moist and tender. The whipped frosting feels light and not too sweet, which balances the cake perfectly. This Strawberry Sheet Cake with Whipped Frosting has now become my celebration cake — for birthdays, name days, Sunday lunches, and those days when we simply need something sweet.
Why I Love Making This Recipe
I love this cake because it feels joyful. Strawberries carry sunshine inside them. Their color alone makes me smile. When I bake this cake, I feel like I am sharing a little bit of summer with everyone around my table.
I also love how simple it is. I do not need fancy layers or complicated decorating. I bake everything in one pan. I spread the whipped frosting over the top like a soft blanket. I scatter fresh strawberries over it, and it looks beautiful without trying too hard.
Most of all, I love how women gather in my kitchen when I make it. We talk while I mix the batter. We laugh while we whip the cream. Someone always sneaks a strawberry. That is what baking means to me connection.
Ingredients & Little Kitchen Secrets
For the Strawberry Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
- 1 cup fresh strawberry puree (about 1 ½ cups chopped strawberries)
For the Whipped Frosting:
- 2 cups heavy whipping cream, cold
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
For Topping:
- 1 cup fresh strawberries, sliced
My Little Secrets
I always use fresh strawberries when they are in season. I blend them gently and do not overmix. If the puree feels watery, I simmer it for a few minutes to concentrate the flavor. This makes the cake taste more intensely like strawberries.
I also make sure my heavy cream is very cold before whipping. Cold cream whips faster and holds better. I chill my mixing bowl for 10 minutes in the fridge. It makes a difference.
How I Make It, Step by Step
- I preheat my oven to 180°C (350°F) and grease a 9×13-inch baking pan. I line it with parchment paper for easy lifting.
- I whisk together the flour, baking powder, baking soda, and salt in a bowl.
- In a large mixing bowl, I beat the butter and sugar until light and fluffy. I do not rush this step. I beat for about 3–4 minutes.
- I add the eggs one at a time, mixing well after each addition.
- I stir in the vanilla extract.
- In a small bowl, I mix the milk and sour cream together.
- I add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture. I start and end with the dry ingredients.
- I gently fold in the strawberry puree. I mix just until combined.
- I pour the batter into the prepared pan and smooth the top.
- I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
- I let the cake cool completely before frosting.
For the Frosting:
- I beat the softened cream cheese until smooth.
- In another bowl, I whip the cold heavy cream until soft peaks form.
- I add powdered sugar and vanilla, then whip until stiff peaks form.
- I gently fold the whipped cream into the cream cheese until smooth and fluffy.
- I spread the frosting evenly over the cooled cake.
- I top with fresh sliced strawberries.
How I Serve It at Home
I cut generous squares and serve them on simple white plates. Sometimes I dust a little extra powdered sugar on top. If we feel fancy, I add a few mint leaves.
I love serving this cake slightly chilled. The whipped frosting tastes fresh and creamy. In summer, I keep it in the refrigerator until just before serving.
Storage, Reheating & Make-Ahead Tips
I store the cake covered in the refrigerator for up to 3 days. The whipped frosting stays stable because of the cream cheese.
If I need to make it ahead, I bake the cake one day before and frost it the next morning. I always add the fresh strawberries just before serving so they look bright and fresh.
I do not reheat this cake. I serve it cool or at room temperature.
100-Word Short Version
This Strawberry Sheet Cake with Whipped Frosting is soft, moist, and bursting with fresh strawberry flavor. I bake it in one simple pan, making it perfect for gatherings. The cake uses real strawberry puree for natural sweetness and color. I top it with a light whipped frosting made with cream cheese and heavy cream, which keeps it stable and fluffy. Fresh strawberries on top add brightness and beauty. This easy dessert feels fresh, comforting, and perfect for spring and summer celebrations. It stores well in the refrigerator and tastes even better slightly chilled.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
🛒 Ingredients
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
½ cup whole milk
½ cup sour cream
1 cup strawberry puree
2 cups heavy whipping cream
¾ cup powdered sugar
1 teaspoon vanilla extract
4 ounces cream cheese
1 cup fresh strawberries
👩🍳 Instructions
- Preheat oven to 180°C (350°F).
- Mix dry ingredients.
- Cream butter and sugar.
- Add eggs and vanilla.
- Alternate dry and wet ingredients.
- Fold in strawberry puree.
- Bake 30–35 minutes.
- Cool completely.
- Prepare whipped frosting.
- Frost and decorate.
📝 Notes
Use fresh strawberries for best flavor. Chill cream before whipping. Add strawberries before serving.
🍽️ Nutrition
Approx. 420 calories per serving
Carbohydrates: 48g
Protein: 5g
Fat: 24g
Sugar: 32g
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 soft, moist, and bursting with real strawberry flavor. Made with fresh strawberry puree and topped with a light, creamy whipped frosting, this easy sheet cake is perfect for birthdays, spring gatherings, and summer celebrations. Simple to prepare and beautifully pink, it delivers homemade comfort in every bite.
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup fresh strawberry puree
- 2 cups heavy whipping cream, cold
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1 cup fresh strawberries, sliced
Instructions
- Preheat oven to 350°F (180°C) and grease a 9×13-inch baking pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Combine milk and sour cream in a separate bowl.
- Add dry ingredients to the batter alternating with the milk mixture.
- Fold in strawberry puree gently until combined.
- Pour batter into pan and bake for 30 to 35 minutes.
- Cool cake completely before frosting.
- Beat cream cheese until smooth.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Fold whipped cream into cream cheese and spread over cake.
- Top with fresh sliced strawberries before serving.
Notes
For deeper strawberry flavor, simmer the puree for a few minutes to concentrate it before adding. Make sure the heavy cream is very cold before whipping for stable peaks. Store the cake covered in the refrigerator for up to 3 days. Add fresh strawberries just before serving for the best presentation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: B
- 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: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
When I bake Strawberry Sheet Cake with Whipped Frosting, I do not just bake a dessert. I bake joy. I bake laughter. I bake memories that stay long after the last slice disappears.
I hope you make this cake in your own kitchen. I hope you share it with women you love, with family gathered around your table, with children who lick frosting from their fingers.
Because in the end, this Strawberry Sheet Cake with Whipped Frosting is more than a recipe. It is a sweet moment waiting to happen.
