Strawberry Sheet Cake That Stays Moist for Days (No One Will Believe It’s Easy)

Last Updated on February 12, 2026 by Souhail

I still remember the first time I tasted strawberry sheet cake at a Brooklyn potluck five summers ago. The host, a lovely woman named Maria who’d lived in the South her whole life, brought this unassuming rectangular pan covered in a cloud of pink-tinged frosting. I took one bite and nearly dropped my plate.

Tender crumbs bursting with real strawberry flavor, a hint of vanilla warmth, and that dreamy cream cheese frosting that tasted like summer itself. I begged her for the recipe right then and there. That moment changed my dessert game forever. This strawberry sheet cake isn’t just another baked good; it’s the hero of birthday parties, potlucks, and those nights when you need a little sweetness to brighten your week.

With its buttery crumb studded with fresh strawberry pieces and topped with silky cream cheese frosting, this cake delivers bakery-level deliciousness with minimal effort. It’s the kind of dessert that makes people ask for seconds before they’ve even finished their first slice.

Why This Recipe Steals the Show Every Single Time

Let me tell you why this strawberry sheet cake has become my go-to dessert for everything from birthday parties to Tuesday night treats. It’s not just pretty (though those ruby-red strawberry flecks peeking through the frosting are downright photogenic). This cake works because it nails the trifecta every great dessert needs: simplicity, soul-satisfying flavor, and that magical ability to feed a crowd without breaking a sweat. Here’s what makes it special:

• We fold fresh strawberries right into the batter, not just on top, so every bite bursts with real fruit flavor instead of artificial syrupy sweetness.
• A splash of buttermilk keeps the crumb unbelievably tender while adding a subtle tang that balances the sweetness perfectly.
• The cream cheese frosting isn’t overly sweet; it’s luxuriously smooth with just enough tang to make you close your eyes and sigh with happiness.
• Baking it in a single sheet pan means no layering, no fancy piping, and easy cleanup—my kind of baking after a long day in my New York apartment kitchen.
• It stays moist for days (if it lasts that long), making it ideal for meal prep or unexpected guests.

Want to make it your own? Swap regular flour for a 1:1 gluten-free blend if needed. For a dairy-free version, use plant-based butter and cream cheese (I’ve tested this with great results). And if you love berry variety, try my lemon blueberry cake recipe for a citrusy twist on the same easy sheet cake format.

My Secret Tricks for Cake That Always Wows

Before you preheat that oven, let me share the little things that transform this from good to absolutely unforgettable. First, pat your chopped strawberries completely dry with a paper towel—this prevents soggy batter and ensures a light, fluffy crumb.

Second, don’t skip the step of creaming the butter and sugar until it’s pale and fluffy; that’s where the cake gets its airy texture. And here’s my favorite pro move: after frosting, press a handful of extra fresh strawberry slices on top right before serving. It adds a gorgeous pop of color and a juicy burst in every forkful.

Oh, and if you’re a fan of handheld strawberry treats, my strawberry shortcake cookies recipe uses the same fresh-fruit philosophy in cookie form!

Fun Ways to Shake Up Your Strawberry Sheet Cake

Once you’ve mastered the classic version, the kitchen becomes your playground. Here are my favorite riffs that keep this dessert exciting all season long.

Lemon Zest Version
Add two tablespoons of fresh lemon zest to the batter along with the strawberries. The bright citrus notes elevate the berry flavor and cut through the richness of the frosting beautifully. It’s like sunshine on a plate.

Almond Lover’s Twist
Replace one teaspoon of vanilla extract with almond extract and sprinkle sliced almonds over the frosting before it sets. The nutty aroma pairs wonderfully with strawberries and adds a lovely crunch.

Vegan Delight
Use flax eggs (one tablespoon ground flaxseed mixed with three tablespoons water per egg), coconut oil instead of butter, and a quality vegan cream cheese. The texture stays moist, and no one will guess it’s plant-based. I love how versatile berries are—they shine in everything from my <a href=”https://wikitasty.com/strawberry-muffins-recipe/”>strawberry muffins recipe</a> to decadent vegan cakes.

Berry Medley
Swap half the strawberries for fresh blueberries or raspberries. Just keep the total berry amount the same to maintain the perfect batter consistency. It’s a colorful, flavor-packed variation that feels extra special.

Serving Suggestions

This cake shines when served slightly chilled—the frosting firms up just enough to slice cleanly while the crumb stays tender. For an elegant touch, dust the frosted cake with a light snowfall of powdered sugar and garnish with mint leaves and extra strawberry halves.

It pairs beautifully with a scoop of vanilla bean ice cream for an instant shortcake experience, or serve alongside a cup of freshly brewed coffee for that perfect afternoon pause.

When I’m hosting brunch, I love serving slices alongside my strawberry cream croissants recipe for a full berry-themed spread that always gets compliments.

Storage and Reheating Instructions

Store unfrosted cake tightly wrapped at room temperature for up to two days. Frosted cake must be refrigerated in an airtight container for up to five days. To serve, let slices sit at room temperature for 15 minutes so the frosting softens beautifully. Do not microwave—this melts the frosting and dries out the crumb.

For longer storage, freeze unfrosted cake layers wrapped in plastic and foil for up to three months. Thaw overnight in the fridge before frosting.

Creative Uses for Leftovers

Turn leftover cake into next-day magic! Cube slightly stale pieces and layer with extra frosting and fresh berries in glasses for instant trifle. Pulse cake scraps in a food processor with a bit of melted butter to create a unique crust for cheesecake or icebox pies. Or simply crumble over Greek yogurt with a drizzle of honey for the most decadent breakfast bowl imaginable.

How Do You Make it

Strawberry Sheet Cake

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

385

kcal

A tender, fruit filled sheet cake bursting with fresh strawberry flavor and crowned with dreamy cream cheese frosting. This easy one pan dessert feeds a crowd and disappears in minutes.

Cook Mode

Keep the screen of your device on

Ingredients

• For the cake

• 2 all purpose flour

• 1 granulated sugar

• 1 teaspoon baking soda

• 0.5 teaspoon salt

• 1 cup unsalted butter softened

• 2 large eggs room temperature

• 0.5 cup buttermilk

• 2 teaspoons pure vanilla extract

• 1 fresh strawberries finely chopped and patted dry

• For the frosting

• 8 ounces cream cheese softened

• 0.5 cup unsalted butter softened

• 3 cups powdered sugar sifted

• 1 teaspoon pure vanilla extract

• Pinch salt

Directions

• First, preheat your oven to 350 degrees F and generously grease a 9×13 inch baking pan.
• like to line it with parchment paper too for effortless removal later.
• In a medium bowl, whisk together the flour, baking soda, and salt until everything is evenly distributed.
• Set that aside while you work on the wet ingredients.
• Grab your electric mixer and beat the softened butter and granular sugar together on medium high speed for a full three to four minutes until the mixture looks pale, fluffy, and almost creamy in texture.
• This step is non negotiable for a light crumb. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
• Then mix in the vanilla extract and buttermilk until just combined.
• Now gently fold in those dry ingredients using a spatula, being careful not to overmix once you no longer see streaks of flour.
• Finally, fold in the chopped strawberries until they are evenly distributed throughout the batter.
• Pour the batter into your prepared pan and smooth the top with an offset spatula.
• Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached.
• Let the cake cool completely in the pan on a wire rack before frosting.
• While it cools, make the frosting by beating the cream cheese and butter together until smooth and creamy.
• Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
• Once incorporated, add the vanilla and salt and beat on medium high until light and fluffy.
• Spread the frosting evenly over the cooled cake.
• Slice and serve with extra fresh berries if you like.

Notes

• Pat strawberries completely dry before folding into batter to prevent a soggy cake.
• Room temperature ingredients blend more smoothly—take butter, eggs, and cream cheese out 1 hour before baking.
• Don’t overmix after adding flour; stop as soon as no dry streaks remain.
• For extra strawberry flavor, add 1 teaspoon of strawberry extract to the batter.
• Chill frosted cake for 20 minutes before slicing for clean, beautiful pieces.
• Use full fat cream cheese for the richest, smoothest frosting texture.

Nutrition Facts

• Total number of serves: 12
• Calories: 385kcal
• Fat: 21g
• Saturated Fat: 13g
• Cholesterol: 0.85mg
• Sodium: 0.280mg
• Carbohydrates: 48g
• Fiber: 1g
• Sugar: 36g
• Protein: 2g

Like this recipe?

Follow @wikitasty on Pinterest

FAQS

Let’s Bake Together!

I truly hope this strawberry sheet cake becomes your new favorite go-to dessert. There’s something magical about how such simple ingredients can come together to create so much joy around a table. When you bake it, I’d love to see your creation! Tag me on Instagram or leave a comment below with your favorite variation.

And if you’re looking for more easy crowd pleasers, my sheet pan salmon recipe follows the same one pan philosophy for dinner—because life’s too short for complicated cleanup, right? Happy baking, friends. Your kitchen is about to smell like summer.