This gorgeous strawberry sheet cake with cream cheese frosting is made with fresh strawberries used in three different ways! With a perfect balance of strawberry flavor and color, annnd pops of texture, this cake seriously brings the flavor. It tastes a lot like strawberry cheesecake in sheet cake form!
Spring and summer vibes, but in a sheet cake. This recipe is bursting with flavor and pretty pink color!
We're using strawberries three ways in this recipe: strawberry puree and diced strawberries in the cake, and a reduced strawberry paste for the frosting.
It's served cold (which is a little weird in the cake world that usually favors room temperature) but that just makes it so so light and refreshing - perfect for a hot summer day!
what makes this sheet cake so good?
Well first: fresh strawberry puree AND fresh strawberry chunks in the batter! Annnnnnnd fresh strawberries in the frosting. It's a fresh-a-palooza -
Aside from the freshness factor, this cake is really easy to make and yields a super soft thanks to the oil and sour cream.
It also tastes like a strawberry cheesecake but with a soft and fluffy cake as the base!
As for the color, it's got a really cute natural look to it. I didn't need to use any food coloring, but feel free to add some if you want a stronger oomph.
strawberry sheet cake ingredients
To make this strawberry cake with cream cheese frosting, you will need:
• baking powder + soda
• sour cream
• fresh strawberries
• cream cheese
how to make strawberry sheet cake
Make the strawberry cake:
1. Whisk together dry ingredients.
2. Whisk together wet ingredients (minus the strawberry puree and chopped strawberries).
3. Mix in strawberry puree and chopped strawberries.
4. Add dry ingredients and mix together until just combined.
5. Pour batter into a greased and parchment lined baking sheet & bake.
6. Cool the cake completely. This cake is seriously soft, so it's important to cool it in the pan before trying to pull it out or flip it onto a serving platter or wire rack. You can also just leave the cake in the pan and serve it straight from there if you prefer a more rustic look!
Make the frosting:
1. Cook strawberries down to a thick paste. This helps yield maximum strawberry flavor without watering down an already soft frosting! *Cool completely before using!
2. Mix together cream cheese and butter to combine.
3. Add in all the remaining frosting ingredients and cooled strawberries. Mix to combine!
Frost your cake! You can leave the cake plain or decorate the top with some fresh berries!
Chill before slicing & serving!
Can I use frozen strawberries?
Yes! But make sure you DON'T thaw them before using or it could make the cake soggy.
For the diced strawberries in the cake, it's best to use frozen strawberries that were diced before freezing. Basically impossible to dice them afterwards!
For the strawberries in the frosting, you can use whole strawberries, and once they cook down and soften, you can mash them with a fork. Use about 8 to 10 large frozen strawberries.
Can I add strawberry extract?
You can, but I personally don't think it needs it.
Can I color the cake and frosting?
Yes! Use gel or liquid-gel food coloring to avoid watering down any of the cake components. Avoid liquid food coloring!
Can strawberry cake be left out?
You can leave the plain cake out, but the cream cheese frosting can't sit out for too long ESPECIALLY on a warmer day. I'd even recommend keeping the cake stored in the fridge because it's a little too soft at room temperature.
Can you freeze strawberry cake?
I personally don't feel this strawberry cake freezes well because it doesn't thaw well. It's super soft and super moist, so the moisture that thawing creates can be an unpredictable nightmare.
How do you serve this strawberry cake?
I recommend chilling the cake before serving. This is one of those few cakes that actually taste better when it's straight from the fridge!
How to store strawberry cake?
Keep this cake covered and stored in the fridge. It will keep for up to 5 days.
Check out these other recipes!
Strawberry Sheet Cake Recipe
For the strawberry cake:
- 3 cups all-purpose flour spoon and leveled
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegetable oil
- ½ cup full-fat sour cream
- 1 & ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup strawberry puree
- 1 & ½ cups diced strawberries
For the strawberry cream cheese frosting:
- 1 cup diced strawberries
- 4 ounces full fat cream cheese block, room temperature
- 10 tbs unsalted butter, room temperature
- 4 cups powdered sugar sifted
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- Preheat your oven to 350°F. Grease a 9x13 inch baking sheet and line the bottom and sides with parchment paper. Set aside.
- Make the strawberry cake: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside to prep the wet ingredients.3 cups all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, whisk together oil, sour cream, sugar, eggs, and vanilla to combine. Add in strawberry puree and diced strawberries, and mix to combine.¾ cup vegetable oil, ½ cup full-fat sour cream, 1 & ½ cups granulated sugar, 4 large eggs, 1 teaspoon pure vanilla extract, 1 cup strawberry puree, 1 & ½ cups diced strawberries
- Add the dry ingredients to the wet ingredients and fold together until just combined. Don't overmix!
- Pour the cake batter into your prepared baking sheet and smoothen into an even layer. Bake in the center of your preheated 350°F oven for 28 to 32 minutes, or until a skewer inserted into the center comes out clean. Cool the cake completely in the pan.
- Make the strawberry cream cheese frosting: Add your diced strawberries to a medium skillet. Place over medium heat and cook, stirring constantly, until the strawberries cook down and reduce to a thick paste. You should be left with about ¼ cup of strawberries afterwards. Set aside to cool completely before using.1 cup diced strawberries
- In a large bowl, combine cream cheese and butter. Mix together to combine. Add the cooled strawberries, powdered sugar, salt, and vanilla. Mix together until your have a smooth, creamy frosting. It will be a bit soft. If it's too soft, pop into the fridge for 30 to 60 minutes to allow it to firm up.4 ounces full fat cream cheese block,, 10 tbs unsalted butter,, 4 cups powdered sugar, ½ teaspoon salt, 1 teaspoon pure vanilla extract
- Invert your cooled cake onto a parchment lined serving rack or leave in the pan. Frost the top with the strawberry cream cheese frosting and (optional) decorate with some fresh berries.
- Chill the cake in the fridge for 30 to 60 minutes, or until cool, before serving. This cake is best served cold!