Imagine biting into a moist, tender cake bursting with fresh strawberry flavor, topped off with a silky smooth frosting that’s just the right balance of sweet and tangy. That’s exactly what this Strawberry Sheet Cake with Cream Cheese Frosting Recipe delivers — and trust me, it’s a dessert you’re going to want on repeat!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Top Tip
- How to Serve Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Strawberry Sheet Cake with Cream Cheese Frosting Recipe
Why You'll Love This Recipe
I’m so excited to share this fresh strawberry sheet cake with you because it’s one of those easy-to-make desserts that feels extra special. It’s perfect for when strawberries are in season or when you just want a quick summer-inspired cake with minimal fuss.
- Simple Ingredients: Uses fresh or frozen strawberries and pantry staples you probably already have on hand.
- Moist and Fluffy: The cake is perfectly tender with just the right crumb thanks to a mix of flour and cornstarch.
- Silky Strawberry Frosting: Cream cheese frosting enhanced with strawberry jam adds a beautiful flavor twist.
- Easy to Serve: Baked in a 9x13 inch pan, it’s great for gatherings or feeding a crowd effortlessly.
Ingredients & Why They Work
Before you start, here’s a quick overview of the ingredients I love using in this cake and why they’re essential. A few tips on picking quality strawberries and basics you’ll want close by.

- Vegetable Oil: Keeps the cake moist without weighing it down, plus it blends beautifully with melted butter.
- Unsalted Butter: Adds richness and a lovely soft texture when melted into the batter.
- Granulated Sugar: Sweetens the cake just right, balancing the strawberry’s natural tang.
- Eggs: They give structure and help the cake rise well.
- Vanilla Extract: Enhances the strawberry flavor with a warm, aromatic touch.
- Milk: Adds tenderness and helps dissolve the dry ingredients evenly.
- Fresh or Frozen Strawberries: The star of the show—pureed to pack flavor into every bite. Frozen works great but thaw first!
- All-Purpose Flour: Provides the body and crumb for the cake.
- Cornstarch: A little secret ingredient to tenderize the crumb and keep the cake fluffy.
- Baking Soda & Baking Powder: Both work to give the cake the perfect rise and light texture.
- Salt: Balances sweetness and deepens overall flavor.
- Pink Gel Food Coloring (Optional): For that pretty blush color that makes this cake extra festive.
- Cream Cheese: Room temperature for the smoothest frosting with a tangy richness.
- Strawberry Jam: Added to the frosting to echo the fresh strawberry flavor and add natural sweetness.
- Heavy Cream: Whipped into the frosting to give it a silky lightness.
- Fresh Strawberries (for decoration): Sliced on top for that beautiful finishing touch and bursts of freshness.
Make It Your Way
The beauty of this Strawberry Sheet Cake with Cream Cheese Frosting Recipe is how easy it is to customize. Whether you’re looking to tweak the flavors, adapt it for different diets, or add a seasonal twist, this cake welcomes your creativity!
- Variation: For a lighter, fresher take, I love swapping out half the vegetable oil for unsweetened applesauce. It keeps the cake moist but trims some calories — perfect for summer picnics where you want a refreshing treat without the heaviness.
- Seasonal Twist: Try stirring in a handful of fresh chopped mint or basil leaves into the batter for a subtle herbal note that pairs wonderfully with the strawberries. It’s unexpected but delightful!
- Dairy-Free Version: To make this recipe dairy-free, substitute the butter for coconut oil and use a plant-based cream cheese for the frosting. It still tastes indulgently creamy and is a hit with all my dairy-sensitive friends.
- Extra Berry Boost: If you’re a berry fanatic like me, adding a handful of fresh blueberries or raspberries into the batter before baking adds pops of juicy flavor and a pretty burst of color.
Step-by-Step: How I Make Strawberry Sheet Cake with Cream Cheese Frosting Recipe

Step 1: Preheat and Prep Your Baking Pan
Start by setting your oven to 350°F (conventional, no fan) so it’s perfectly warm when your batter’s ready. Line a 9x13 inch pan with parchment paper—this little step ensures your cake comes out clean and easy to slice, without risking those frustrating crumbs sticking to the pan.
Step 2: Whisk the Wet Ingredients Together
In a large bowl, combine ¾ cup vegetable oil, ¼ cup melted unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, and 2 teaspoons vanilla extract. Using either a hand whisk or an electric mixer, beat everything together for about 2 minutes until the mixture looks smooth and silky. This forms a rich and tender base for your cake, so take your time to get it silky and well combined.
Step 3: Puree Those Strawberries
Fresh or frozen, the strawberries are the star here! Blitz 340g of strawberries in your food processor until they turn into a beautiful puree. You can leave some chunks if you like a little texture in your cake — it adds a lovely, natural feel with tasty strawberry bits peeking through.
Step 4: Combine Strawberry Puree and Milk with Wet Mix
Add the strawberry puree and ⅓ cup milk to your wet ingredients bowl. Whisk them in gently and evenly until everything looks beautifully blended. This strawberry-infused batter will give the cake its moist, fluffy texture and vibrant flavor.
Step 5: Sift and Fold in the Dry Ingredients
Sift together 2 ¾ cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, ¾ teaspoon baking soda, and 1 teaspoon salt. Adding these ingredients slowly into the wet mixture helps avoid lumps and gives the cake perfect rise and tenderness. Fold the dry ingredients in with a hand whisk gently—just until combined; overmixing can make the cake dense, and we want soft and fluffy every time.
Step 6: Add Optional Pink Gel Food Coloring
If you want your cake to look extra festive and pretty, add a few drops of pink gel food coloring here. Gently fold it in to tint the batter a lovely rosy hue that will make this cake perfect for summer parties or special occasions.
Step 7: Bake to Perfection
Pour your batter into the prepared pan, spreading evenly. Pop it in the oven and bake for about 25 to 30 minutes. The best way to check if it’s done is with a toothpick test — insert one into the center of the cake. It should come out with a few moist crumbs but no wet batter. Don’t overbake or your cake can dry out! Once baked, let it cool completely at room temperature before the next step.
Step 8: Whisk Together the Cream Cheese Frosting
In a clean bowl, add 12 oz room temperature cream cheese, ⅓ cup strawberry jam, ¼ cup granulated sugar, ⅓ cup heavy cream, and a pinch of salt. Whisk on medium-low speed until everything is perfectly smooth and silky without lumps. Be careful not to overmix — a little patience here ensures your frosting stays thick and creamy, not runny. You can also add a bit of pink gel color to coordinate with the cake if you'd like.
Step 9: Assemble and Decorate Your Masterpiece
Once the cake has completely cooled, either remove it from the pan or leave it in for easy serving. Spread the luscious cream cheese frosting evenly over the top, then decorate generously with fresh sliced strawberries. This final step adds a burst of freshness and a beautiful finish that’s sure to impress.
Step 10: Slice, Serve, and Enjoy!
Cut into 12 slices and enjoy at room temperature for the best flavor and texture. Remember to store any leftovers in the fridge to keep the frosting fresh — just bring slices back to room temperature before serving.
Top Tip
These tips can make your Strawberry Sheet Cake with Cream Cheese Frosting Recipe turn out perfectly every time, so you get that moist, tender cake and frosting that’s just the right consistency.
- Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature before making the frosting – it whips up silky smooth without lumps or a runny texture.
- Don’t Overmix Your Batter: Just whisk the dry ingredients into the wet until combined. Overmixing can make the cake dense instead of fluffy, and trust me, the softness makes all the difference!
- Fresh or Thawed Strawberries Work Great: If you’re using frozen strawberries, thaw them at room temperature for 30 minutes for an easy, flavorful puree that blends perfectly into the batter.
- Keep an Eye on Baking Time: Your cake should come out with moist crumbs on a toothpick, but no wet batter. Baking a little too long can dry it out, so check around the 25-minute mark.
How to Serve Strawberry Sheet Cake with Cream Cheese Frosting Recipe

Garnishes
Top your beautifully frosted sheet cake with fresh sliced strawberries for that extra pop of summer flavor and color. You can also sprinkle lightly with edible flower petals, or add a dusting of powdered sugar just before serving for a delicate finish.
Side Dishes
This strawberry cake is a star on its own, but if you’re hosting a gathering, consider pairing it with a light side like vanilla bean ice cream, fresh whipped cream, or a simple berry salad to complement the fruity flavors beautifully.
Make Ahead and Storage
Storing Leftovers
Store your Strawberry Sheet Cake with Cream Cheese Frosting in the refrigerator to keep the frosting fresh and the cake moist. Keep it covered with plastic wrap or in an airtight container for up to 3 days.
Freezing
You can freeze the cake (without fresh strawberry garnish) by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving, then bring to room temperature for best taste.
Reheating
Since this is a frosted cake, reheating isn’t necessary or recommended. However, if you prefer it a little warmer, allow the cake to reach room temperature naturally after removing it from the fridge for about 30-45 minutes before slicing and serving.
Frequently Asked Questions:
Absolutely! Just be sure to thaw the frozen strawberries at room temperature for about 30 minutes before pureeing. This helps you achieve the best texture and flavor for your strawberry sheet cake.
The recipe creates a light layer of cream cheese frosting, but if you want it thicker, simply increase the quantities of cream cheese, strawberry jam, sugar, and heavy cream proportionally, then whisk until smooth.
Nope! The natural pink hue from the fresh strawberries usually provides a lovely color. But if you want a more vibrant look, adding a few drops of pink gel food coloring to both batter and frosting is a fun option.
Insert a toothpick into the center of the cake after about 25 minutes. It should come out with a few moist crumbs attached but no wet batter. This ensures your cake stays moist and tender without being under or overbaked.
Final Thoughts
Making this Strawberry Sheet Cake with Cream Cheese Frosting Recipe is such a joyful experience—fresh strawberries bursting with flavor and that smooth, tangy frosting all come together effortlessly. Whether for summer picnics or special occasions, it's a dessert that feels just like a warm hug on a plate. I hope you enjoy making and sharing this cake as much as I do!
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Strawberry Sheet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cooling Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This easy fresh strawberry sheet cake recipe features a moist and fluffy strawberry-infused cake topped with a silky cream cheese frosting enhanced with strawberry jam. Perfect for summer gatherings or any occasion, this cake combines fresh or thawed strawberries with a simple batter and is baked to perfection in a 9x13 inch pan. Decorate with fresh strawberries for a beautiful and delicious treat.
Ingredients
Strawberry Sheet Cake:
- ¾ cup vegetable oil (170g)
- ¼ cup unsalted butter, melted (56g)
- 1 ½ cups granulated sugar (300g)
- 3 large eggs
- 2 teaspoon vanilla extract
- ⅓ cup milk (80g)
- 340g fresh or frozen strawberries (about 1 ½ cups of puree)
- 2 ¾ cups all-purpose flour (360g)
- 2 tablespoon cornstarch (20g)
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- Optional: few drops of pink gel food coloring
Strawberry Cream Cheese Frosting:
- 12 oz cream cheese, room temperature (340g)
- ⅓ cup strawberry jam (80g)
- ¼ cup granulated sugar (60g)
- ⅓ cup heavy cream (80g)
- Pinch of salt
Assembly & Decoration:
- Fresh strawberries to taste, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (conventional, no fan). Line a 9x13 inch baking pan with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Beat the mixture with a hand whisk or electric mixer for about 2 minutes until smooth and well incorporated.
- Puree Strawberries: Use a food processor to blitz the fresh or thawed strawberries into a puree. You can leave some texture if you prefer a chunkier consistency in the cake.
- Combine Wet Ingredients: Add the strawberry puree and milk to the wet mixture and whisk them together until evenly combined.
- Add Dry Ingredients: Sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Gently whisk the dry ingredients into the wet mixture just until combined and no lumps remain. Avoid overmixing to keep the cake tender.
- Add Color (Optional): If desired, add a few drops of pink gel food coloring and gently fold it into the batter for a vibrant pink hue.
- Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for approximately 30 minutes. Check doneness with a toothpick inserted into the center; it should come out with a few moist crumbs but no wet batter. Do not overbake.
- Cool the Cake: Allow the cake to cool completely at room temperature before frosting.
- Prepare Frosting: In a bowl, add room temperature cream cheese, strawberry jam, granulated sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed until smooth and silky with no lumps. Do not overmix to avoid runny frosting. Optionally, add food coloring to match the cake if desired.
- Assemble and Decorate: Once the cake is fully cooled, remove it from the pan or leave it in for serving. Spread the cream cheese frosting evenly over the cake and decorate generously with fresh sliced strawberries.
- Serve: Slice the cake and serve at room temperature for the best flavor and texture. Store leftovers in the refrigerator.
Notes
- This recipe yields a light layer of cream cheese frosting; increase frosting quantities if you prefer a thicker layer.
- If using frozen strawberries, thaw at room temperature for 30 minutes before pureeing for best results.
- Do not overmix batter to ensure the cake stays soft and tender.
- You can add pink gel food coloring to both batter and frosting for a uniform color.
- Store the cake in the refrigerator to keep the frosting fresh; bring to room temperature before serving.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 330 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg



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