Strawberry Vanilla Sheet Cake – The Softest Slice of Summer Joy

Name: Strawberry Vanilla Sheet Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
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, room temperature; 1 tablespoon pure vanilla extract; 1 cup whole milk; 1 ½ cups fresh strawberries, diced; 1 cup unsalted butter (for frosting); 3 cups powdered sugar; ½ cup fresh strawberry purée; 1 teaspoon vanilla extract (for frosting); Pinch of salt

INAYA 2 days ago

0 0 6 minutes read

Strawberry Vanilla Sheet Cake – The Softest Slice of Summer Joy

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The Story & Intro

Every time I bake a Strawberry Vanilla Sheet Cake, I feel like I bring a little summer into my kitchen, even in the middle of winter. The scent of vanilla, the sweetness of ripe strawberries, and that soft golden crumb rising in the oven always take me back to warm afternoons 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 make this Strawberry Vanilla Sheet Cake, I don’t just bake a dessert. I create a moment. I remember standing on a wooden stool next to my grandmother while she sliced fresh strawberries from our garden. She let me sprinkle sugar over them and told me, “Strawberries need kindness.” I didn’t understand then, but I do now. Gentle hands, patience, and love turn simple ingredients into something magical.

This Strawberry Vanilla Sheet Cake feels light but comforting. It tastes sweet but not overwhelming. The strawberries melt slightly into the vanilla batter, creating little pockets of juicy flavor. Every bite feels soft, fragrant, and happy. I bake this Strawberry Vanilla Sheet Cake for birthdays, for Sunday coffee with friends, and sometimes just because I want to brighten an ordinary day.

Why I Love Making This Recipe

I love this Strawberry Vanilla Sheet Cake because it feels effortless yet special. I don’t need fancy equipment. I don’t need complicated techniques. I mix, I pour, I bake and the oven does the rest.

This cake feeds a crowd without stress. The sheet pan makes everything easy. I slice it into generous squares, and everyone grabs a piece without waiting for me to cut perfect layers. I watch children lick pink frosting from their fingers, and I watch women close their eyes after the first bite.

The combination of strawberry and vanilla feels timeless. Vanilla gives warmth and depth. Strawberries bring brightness and natural sweetness. Together, they create balance.

I also love how adaptable this Strawberry Vanilla Sheet Cake feels. I sometimes add lemon zest for freshness. I sometimes fold extra strawberries into the batter when they overflow in my fridge. This cake never complains. It welcomes small changes with grace.

Most of all, I love how this cake makes my kitchen smell like a dream.

Ingredients & Little Kitchen Secrets

Here is what I use for my Strawberry Vanilla Sheet Cake:

For the 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, room temperature
1 tablespoon pure vanilla extract
1 cup whole milk
1 ½ cups fresh strawberries, diced

For the Strawberry Frosting

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup fresh strawberry purée
1 teaspoon vanilla extract
Pinch of salt

Now let me share my little secrets.

I always bring eggs and butter to room temperature. Cold ingredients create a dense cake. Soft butter creams beautifully with sugar and traps air, which gives the cake a soft texture.

I dice strawberries small. Large chunks sink to the bottom. Small pieces stay suspended and distribute flavor evenly.

I never overmix the batter after adding flour. I stir gently and stop as soon as the flour disappears. Overmixing creates a tough cake, and I want tenderness.

For the frosting, I strain the strawberry purée if it looks too watery. Thick purée gives strong flavor without making the frosting runny.

How I Make It, Step by Step

I preheat my oven to 180°C (350°F). I line a sheet pan with parchment paper and lightly grease it.

I whisk flour, baking powder, and salt in a bowl.
In another large bowl, I beat the softened butter and sugar until the mixture turns pale and fluffy. I usually beat for about 3–4 minutes.
I add eggs one at a time, mixing well after each addition.
I stir in the vanilla extract.
I add the flour mixture in three parts, alternating with the milk. I begin and end with flour. I mix gently.
I fold in the diced strawberries carefully.

I pour the batter into the prepared sheet pan and smooth the top with a spatula.

I bake the cake for 30–35 minutes. I check the center with a toothpick. When it comes out clean, I remove the cake from the oven and let it cool completely in the pan.

While the cake cools, I prepare the frosting.

I beat the softened butter until creamy.
I gradually add powdered sugar, mixing slowly at first.
I pour in the strawberry purée and vanilla extract.
I add a pinch of salt.
I beat everything until smooth and fluffy.

When the cake cools fully, I spread the strawberry frosting evenly over the top. I sometimes decorate with extra sliced strawberries for beauty.

How I Serve It at Home

I usually cut my Strawberry Vanilla Sheet Cake into large squares and place them on a simple white platter. The pink frosting against the golden cake looks so cheerful.

In summer, I serve it slightly chilled with iced coffee or homemade lemonade. In winter, I pair it with warm tea. When friends visit unexpectedly, this cake saves me every time.

For birthdays, I sprinkle a few colorful decorations on top. For baby showers, I pipe little swirls. For quiet evenings, I serve it plain and let the flavor speak.

Sometimes I warm a slice slightly and add a small scoop of vanilla ice cream. The combination melts beautifully and feels indulgent without being heavy.

Storage, Reheating & Make-Ahead Tips

I store the Strawberry Vanilla Sheet Cake in an airtight container in the refrigerator for up to 4 days. The strawberry frosting stays fresh and flavorful.

Before serving, I let slices sit at room temperature for about 20 minutes. This step softens the butter in the frosting and brings back that creamy texture.

If I want to prepare ahead, I bake the cake one day before and frost it the next day. I also freeze the unfrosted cake for up to two months. I wrap it tightly in plastic wrap and foil. When I need it, I thaw it overnight in the refrigerator and frost it fresh.

I do not recommend freezing the frosted cake because the texture of the frosting changes.

100-Word Short Version

I make this Strawberry Vanilla Sheet Cake with simple pantry ingredients and fresh strawberries for a soft, fluffy dessert full of summer flavor. I cream butter and sugar, add eggs and vanilla, then alternate flour and milk before folding in diced strawberries. I bake it in a sheet pan for easy serving. I top it with creamy strawberry buttercream made from real strawberry purée. This cake feels light, sweet, and comforting. I serve it for gatherings, birthdays, or simple family afternoons. It stores well in the fridge and tastes even better the next day.

Recipe Card

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

🛒 Ingredients

For the 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 vanilla extract
1 cup whole milk
1 ½ cups fresh strawberries, diced

For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
½ cup strawberry purée
1 teaspoon vanilla extract
Pinch of salt

👩‍🍳 Instructions

Preheat oven to 180°C (350°F). Line and grease sheet pan.
Whisk flour, baking powder, and salt.
Beat butter and sugar until fluffy.
Add eggs one at a time. Stir in vanilla.
Alternate adding flour mixture and milk.
Fold in strawberries.
Pour into pan and bake 30–35 minutes.
Cool completely.
Beat frosting ingredients until smooth.
Spread frosting over cooled cake.

📝 Notes

Use room temperature ingredients for best texture. Dice strawberries small to prevent sinking. Do not overmix batter. Store in refrigerator up to 4 days.

🍽️ Nutrition (per slice, approximate)
Calories: 420
Carbohydrates: 55g
Protein: 4g
Fat: 22g
Sugar: 38g
Fiber: 1g

Conclusion

When I bake this Strawberry Vanilla Sheet Cake, I don’t just prepare dessert. I create a soft place for conversation, laughter, and comfort. I watch women gather in my kitchen, share stories, and reach for another slice. I feel proud when something so simple brings so much joy.

I believe every home needs a cake like this easy, beautiful, and full of love. If you bake this Strawberry Vanilla Sheet Cake, imagine me beside you, wiping flour from the counter and smiling as the sweet scent fills your home.

Because in the end, we don’t just bake cakes. We bake memories.