The Ultimate Strawberry Sheet Cake with Real Strawberry Cream Cheese Frosting
When it comes to desserts that scream “celebration,” nothing beats the vibrant hue and natural sweetness of a fresh strawberry cake. I’m Jason Griffith, and if you’ve been following my kitchen adventures at Chef Maniac, you know I have a soft spot for treats that look as good as they taste. This Strawberry Sheet Cake is the crown jewel of my baking repertoire—it’s moist, tender, and topped with a decadent strawberry cream cheese icing that I could honestly eat by the spoonful.
Whether you are planning a romantic Valentine’s Day surprise or just want to brighten up a rainy Tuesday, this cake delivers. It’s far superior to any boxed mix, using real strawberry purée to achieve that authentic, sun-ripened flavor that artificial extracts simply can’t mimic.
Why I Love This Recipe
There is a nostalgic charm to a sheet cake. Unlike a finicky layer cake that requires structural engineering and hours of leveling, a sheet cake is approachable and stress-free.
- Real Fruit Flavor: We aren’t using Jell-O or fake syrups here. The secret is in the reduced strawberry purée.
- Perfect Texture: The combination of butter and milk creates a crumb that is dense enough to hold up the frosting but light enough to melt in your mouth.
- Versatility: While I love this for Valentine’s Day, it’s just as popular at summer potlucks. If you’re looking for more colorful treats, you might also enjoy these rainbow sprinkle cookies for your next party.
The Ingredients You’ll Need
Strawberry Cake
- All-Purpose Flour (2 cups / 250 g): Provides the necessary structure.
- Baking Powder (1½ tsp) & Baking Soda (½ tsp): Our leavening agents for a perfect rise.
- Salt (½ tsp): To balance the sweetness.
- Unsalted Butter (¾ cup / 170 g): Softened to room temperature for easy creaming.
- Granulated Sugar (1½ cups / 300 g): For sweetness and moisture.
- Large Eggs (2): Room temperature eggs incorporate much better into the batter.
- Vanilla Extract (1 tsp): Enhances the berry flavor.
- Milk (½ cup / 120 ml): Whole milk provides the richest flavor.
- Strawberry Purée (½ cup / 120 g): The star ingredient.
Strawberry Cream Cheese Frosting
- Cream Cheese (8 oz / 225 g): Softened (not melted!).
- Unsalted Butter (½ cup / 115 g): Softened to match the cream cheese consistency.
- Powdered Sugar (2½–3 cups / 300–360 g): Sifted to avoid lumps.
- Strawberry Purée (¼ cup / 60 g): For that beautiful pink color and punchy flavor.
- Vanilla Extract & a pinch of salt.
Swaps and Notes
- The Purée Trick: If you have time, simmer 1.5 cups of blended strawberries in a saucepan for about 5-8 minutes until it reduces by half. This “strawberry reduction” concentrates the flavor and prevents the cake from getting soggy.
- Gluten-Free: A high-quality 1:1 gluten-free flour blend works well here.
- Shortcuts: In a massive hurry? You can use a white cake mix as a base, but I highly recommend these cake mix cookies if you’re looking for the ultimate time-saving hack.
Step-by-Step Instructions
1. Prep the Kitchen
Heat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for the easiest removal.
2. Whisk the Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Setting these aside ensures your leavening agents are evenly distributed.
3. Cream the Butter and Sugar
In a large mixing bowl (or a stand mixer), beat the softened butter and sugar for 2–3 minutes. You want it to look pale and fluffy. Add the eggs one at a time, followed by the vanilla.
4. The Alternating Method
Add half of your dry ingredients to the butter mixture and mix gently. Pour in the milk and the strawberry purée, mix, and then add the remaining dry ingredients. Do not overmix! Overmixing develops too much gluten, which leads to a tough cake.
5. Bake to Perfection
Spread the batter into your prepared pan. Bake for 25–30 minutes. Test the center with a toothpick; it should come out clean or with just a few moist crumbs. Cool completely before frosting, or you’ll end up with a pink puddle!
6. Whip Up the Frosting
Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, then fold in the strawberry purée and vanilla. If the frosting feels too soft, pop it in the fridge for 15 minutes to firm up.
Tips for Success
- Room Temperature is Key: Ensure your butter, eggs, and milk are all at room temp. This creates an emulsion that traps air, leading to a fluffier cake.
- Strain the Berries: If you dislike the crunch of seeds, strain your purée through a fine-mesh sieve before adding it to the batter.
- The Poke Method: If you love a soaked cake texture, check out how this unicorn poke cake became my favorite party trick for inspiration on adding extra moisture.
Serving Suggestions and Pairings
This cake is a showstopper on its own, garnished with fresh sliced strawberries or a dusting of freeze-dried strawberry powder.
For a complete Valentine’s spread, serve this alongside these chocolate Oreo hearts. If you’re serving this at a summer brunch, it pairs beautifully with a glass of refreshing blueberry lemonade.
Nutritional Information (Per Serving)
Estimate based on 15 servings per cake
- Calories: 380 kcal
- Total Fat: 18g
- Carbohydrates: 52g
- Protein: 4g
- Sugar: 38g
Storage and Leftover Tips
- Refrigeration: Because of the cream cheese frosting, this cake must be kept in the fridge. It will stay fresh in an airtight container for up to 4 days.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before frosting and serving.
More Recipes You Will Love
If you enjoyed this fruity dessert, check out these other Chef Maniac favorites:
Final Thoughts
This Strawberry Sheet Cake is more than just a dessert; it’s a bowl of sunshine. There’s something so rewarding about seeing that natural pink frosting come together without a drop of food coloring.
Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us in your baking photos. Don’t forget to follow Chef Maniac for more foolproof recipes and kitchen tips.
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