My mom baked a big strawberry sheet cake every June, the weekend the berry stand opened on the corner. I remember running in with sticky fingers while the kitchen smelled like warm sugar and bright, sun-warmed strawberries. She’d cut a corner and press a sliced berry on top for decoration like it meant something ceremonial. I still make this cake the same way — simple batter, a quick strawberry glaze, and plenty of fresh fruit. It feels like summer in a pan, and every time I take that first forkful (fluffy, pink-speckled, slightly tangy), I travel straight back to barefoot kitchen floors and sun-warmed jam on my lips.
Quick Facts
- Yield: Serves 12–16
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Why This Recipe is Awesome
This sheet cake gives you fluffy, tender crumb studded with fresh berries and a glossy strawberry glaze that seeps into every nook. It’s quick enough for a last-minute potluck, delicate enough for a summer brunch, and so reliable your oven could probably bake it with its eyes closed. Who doesn’t love juicy fruit, soft cake, and slightly sticky edges? The texture stays moist, the flavor sings of real strawberries, and the whole thing looks impossibly pretty with only a handful of simple ingredients.
Ingredients
For the Main Dish:
- 2 cups fresh strawberries, hulled and divided (about 10 ounces — reserve ½ cup pureed and 1½ cups chopped)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter (1 stick), softened
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest (optional, brightens the strawberries)
- Nonstick spray or extra butter for the pan
For the Sauce / Garnish (Glaze):
- 2 cups powdered sugar
- 1/2 cup fresh strawberry purée (from the reserved berries; strain for a silky glaze if you like)
- 1–2 tablespoons milk (only if needed to thin)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Extra sliced strawberries for topping
How I Make It
Step 1:
Preheat your oven to 350°F and grease a 9×13-inch pan, lining it with parchment if you want neat edges. In a bowl whisk together the all-purpose flour, baking powder, baking soda, and salt so the leaveners spread evenly. In your mixer, cream the butter, vegetable oil, and granulated sugar until fluffy — about 2 minutes. The mixture should look pale and light; that’s your cue.
Step 2:
Add the eggs one at a time, beating after each addition, then stir in the vanilla, lemon juice, and lemon zest. Pour in the reserved strawberry purée and fold gently. Alternate adding the flour mixture and buttermilk in three additions, beginning and ending with flour. Mix until just combined — a few streaks of flour are better than an overworked cake.
Step 3:
Fold in the chopped strawberries with a spatula so they stay chunky. Spoon the batter into the prepared pan and smooth the top. The kitchen will start to smell fruity and sweet as the cake bakes. Bake at 350°F for about 25 minutes, or until the edges turn golden and a toothpick in the center comes out with a few moist crumbs. Listen for that quiet, steady oven hum and watch for the slight jiggle to go away.
Step 4:
While the cake bakes, make the glaze: whisk the powdered sugar with the strawberry purée, vanilla, and a pinch of salt until smooth. If the glaze looks too thick, add a teaspoon of milk at a time. If it runs too thin, add a touch more powdered sugar. Taste — it should taste bright and sweet, with real strawberry flavor.
Step 5:
Pull the cake from the oven and let it rest for about 10 minutes. Pour the glaze over the warm cake so it sinks into the top and creates a glossy finish. Scatter extra sliced strawberries across the surface. Let the cake cool another 20–30 minutes before slicing so the glaze sets and the cake holds its shape.
Pro Tips
- Use ripe, sweet strawberries — they make a world of difference. A bland berry gives a bland cake.
- Don’t overmix once you add the flour. Mix until ingredients combine; stop when the batter looks even.
- If you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup milk and wait 5 minutes; it brightens the crumb.
- Line the pan with parchment for perfect slices and easy serving — trust me, your fork will thank you.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap butter for coconut oil (1:1) for a dairy-free cake; it adds a gentle tropical note.
- Use almond milk or oat milk plus 1 tablespoon vinegar as a buttermilk substitute for dairy-free baking.
- Replace strawberries with raspberries or chopped peaches — adjust sugar if fruits run very sweet.
- For gluten-free, use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend lacks it; texture will be slightly denser.
Variations & Tips
- Add a teaspoon of almond extract for a marzipan-like lift — great with strawberries.
- Make it lemon-strawberry: increase lemon zest to 2 teaspoons and finish with candied lemon slices.
- Top with lightly sweetened whipped cream and fresh berries for a shortcake vibe.
- Turn it into a streusel-topped cake: sprinkle a cinnamon-oat streusel before baking for crunch.
- For a grown-up twist, macerate berries in 1 tablespoon balsamic vinegar and a teaspoon sugar and use as a topping.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the cake, cool completely, then store in an airtight container in the fridge for up to 3 days. Add fresh sliced strawberries just before serving. You can also freeze the unfrosted cake layers for up to 2 months—thaw in the fridge overnight.
- Can I double the recipe?
- Sure thing. Use two 9×13-inch pans or a larger sheet pan and watch the baking time — larger pans may take longer, so check at the original time and then every 5 minutes until done.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil for butter (so 6 tablespoons oil for 8 tablespoons butter) and expect a slightly different mouthfeel.
- How do I know it’s done?
- Bake until the cake pulls away slightly from the edges, the top looks set with golden edges, and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- What if I don’t have ingredient X?
- Swap buttermilk with milk + 1 tablespoon vinegar, or use vegetable oil if you don’t have butter. If you lack fresh strawberries, thawed frozen strawberries work — drain excess juice or reduce liquid slightly.
How I Like to Serve It
I serve this cake warm with a scoop of vanilla ice cream on top when I want a nostalgic dessert. For brunch, I pair a slice with a strong cup of coffee and a squeeze of lemon on the side. At picnics, I slice it into squares and keep it chilled in a cooler — it travels well and disappears fast. It works in summer, but honestly, I’ll bake it any time I crave bright fruit and soft cake.
Notes
- Store leftover cake covered in the fridge for up to 3 days. Reheat a slice briefly in the microwave for 10–15 seconds for that just-baked warmth.
- This recipe doesn’t involve meat; if you ever cook chicken for a picnic with this cake, remember safe poultry temps: 165°F.
Final Thoughts
Closing: This Fresh Strawberry Sheet Cake feels like a hug from a summer afternoon — simple, sweet, and full of real fruit. Now go cut yourself a generous slice — you earned it!