Name: Strawberry Sheet Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: ¾ cup vegetable oil (170g); ¼ cup unsalted butter, melted (56g); 1 ½ cups granulated sugar (300g); 3 large eggs; 2 tsp vanilla extract; ⅓ cup milk (80g); 340g fresh or frozen strawberries (makes about 1 ½ cup of puree); 2 ¾ cups all-purpose flour (360g); 2 tbsp cornstarch (20g); ¾ tsp baking soda; 1 tsp baking powder; 1 tsp salt; Optional: few drops of pink gel food color; 12oz cream cheese, room temperature (340g); ⅓ cup strawberry jam (80g); ¼ cup granulated sugar (60g); ⅓ cup heavy cream (80g); Pinch of salt; Fresh strawberries to taste, sliced

If there’s one dessert that screams spring and summer vibes, it’s this Strawberry Sheet Cake with Cream Cheese Frosting Recipe. Picture a moist, tender cake bursting with fresh strawberry flavor, topped with a luscious creamy frosting and crowned with fresh berries—it’s a total crowd-pleaser!

A close-up view of a rectangular slice of light brown cake with a thick, smooth layer of pink frosting on top, decorated with three small fresh red strawberries and red sprinkles scattered over the frosting. The cake is being lifted by a clear spatula, showing its soft crumb texture inside. Around the slice, other pieces of the same cake with similar pink frosting and strawberry toppings are slightly visible, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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 made this strawberry sheet cake on a sunny weekend for a family get-together, and honestly, it disappeared faster than I expected. The balance of fresh strawberries in the cake and the cream cheese frosting is just dreamy—perfect for anyone who loves fruity desserts that aren’t too heavy.

Freshness in every bite: Using real strawberries (fresh or thawed frozen) ensures vibrant flavor that canned or artificial extracts just can’t match.
Moist & tender crumb: The combo of vegetable oil and melted butter keeps the cake super soft, making each slice melt in your mouth.
Simple to whip up: No fancy techniques here; it’s straightforward mixing and a single pan for baking—hello, easy cleanup!
Beautiful presentation: The pink hues and fresh strawberry topping make it as gorgeous as it is delicious, perfect for any celebration.

Ingredients & Why They Work

I always tell friends: the secret to the best strawberry cake is in the quality of your berries and the balance of your wet and dry ingredients. Whether you go with fresh or frozen strawberries (just remember to thaw fully!), picking ripe, fragrant berries will make a huge difference.

Flat lay of a small pool of vegetable oil in a simple white ceramic bowl, a few unsalted butter cubes melted and pooled in a small white bowl, a small white bowl filled with granulated sugar, three whole brown eggs with clean shells arranged in a triangle, a small white bowl holding pale vanilla extract, a small white bowl with fresh milk, fresh whole strawberries both whole and sliced revealing bright red juicy interiors, a small white bowl with all-purpose flour, a small white bowl with fine cornstarch, a small white bowl containing baking soda powder, a small white bowl containing baking powder, a small white bowl with fine salt, a small white bowl of cream cheese at room temperature, a small white bowl filled with vibrant red strawberry jam, a small white bowl of granulated sugar for the frosting, a small white bowl of heavy cream, and a pinch of salt displayed neatly and symmetrically, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: Keeps the cake moist and tender without a strong flavor.
Unsalted butter: Adds richness and depth to the cake’s texture.
Granulated sugar: Sweetens evenly and helps create that tender crumb.
Eggs: Bind everything together and contribute to structure.
Vanilla extract: Adds warmth and complexity to the strawberry notes.
Milk: Balances the batter moisture for a soft bite.
Fresh or frozen strawberries: The star of the show—use juicy, sweet berries for the puree that flavors the cake deeply.
All-purpose flour: Provides structure while keeping the cake light.
Cornstarch: Helps soften the crumb for a melt-in-your-mouth feel.
Baking soda and baking powder: The perfect leavening combo to give the cake gentle rise.
Salt: Enhances all the sweetness and balances flavors.
Pink gel food color (optional): For that pretty, vibrant pink that makes the cake look as good as it tastes.
Cream cheese: The base of the frosting with tang and creaminess.
Strawberry jam: Boosts flavor in the frosting and adds extra fruitiness.
Granulated sugar (for frosting): Sweetens while helping the frosting hold together.
Heavy cream: Adds silkiness and makes the frosting spreadable.
Salt (in frosting): Balances sweetness and enhances the cream cheese tang.
Fresh strawberries for decorating: Adds freshness, color, and texture to finish the cake beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The wonderful thing about this Strawberry Sheet Cake with Cream Cheese Frosting Recipe is how easy it is to make it your own! Whether you want to tweak the flavor, adjust the sweetness, or decorate with your favorite berries, there are plenty of ways to personalize this moist, vibrant cake.

Variation - Vegan-Friendly: I’ve experimented with using vegan butter and a flax egg substitute, and while the texture is a bit different, the cake still comes out wonderfully moist and strawberry-forward.
Seasonal Twist: During the peak strawberry season, I swap out the strawberry jam in the frosting with a homemade strawberry compote for an even fresher, fruitier hit.
Extra Color Pop: Adding a few drops of pink gel food coloring to both the batter and frosting really amps up the cake’s gorgeous hue—perfect for birthday celebrations or baby showers!
Using Frozen Strawberries: For convenience, I often keep frozen strawberries on hand—just make sure to thaw them fully for about 30 minutes before pureeing to keep the texture just right.

Step-by-Step: How I Make Strawberry Sheet Cake with Cream Cheese Frosting Recipe

A slice of light pink cake sits on a white scalloped plate, topped with a creamy layer of pale pink frosting and decorated with fresh, red strawberry slices. The cake has one visible layer of soft, moist texture. There are crumbs scattered near the slice, and a gold fork is placed under the cake, lifting it slightly. In the background, there is another larger piece of the same cake on a white scalloped plate, also topped with pink frosting and whole strawberries. Bright red strawberries and dried strawberry pieces are scattered on a white marbled surface around the plates. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (conventional, no fan). This temperature ensures even baking and a tender crumb. Line a 9x13 inch baking pan with parchment paper—it makes removing the cake a breeze and prevents any sticking. I like to let the parchment overhang the sides to lift the cake out more comfortably once it’s cooled.

Step 2: Mix Wet Ingredients until Smooth and Creamy

In a large bowl, whisk together ¾ cup vegetable oil, ¼ cup melted unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, and 2 teaspoons vanilla extract. I usually whisk this for about 2 minutes until the mixture is smooth, creamy, and has slightly lightened in color—this helps the cake develop a nice tender crumb.

Step 3: Puree Your Strawberries

Pop your 340g of fresh or fully thawed frozen strawberries into a food processor. Blitz them until you have a puree, but feel free to leave a little texture for that fresh, rustic feel in the cake. The strawberry puree not only brings gorgeous color but also infuses the cake with natural sweetness and moisture.

Step 4: Combine Strawberry Puree and Milk with Wet Ingredients

Add the strawberry puree and ⅓ cup milk to your wet ingredient bowl, then whisk everything together until blended well. The batter will take on a beautiful pink hue and become a bit more fluid, making it easy to mix in your dry ingredients later.

Step 5: Sift and Gently 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. This sifting step lightens the mixture and ensures there are no lumps. Gently whisk the dry ingredients into the wet mixture just until no dry spots remain. Resist the urge to overmix here—overworking your batter can lead to a tougher cake. If you want, add a few drops of pink gel food coloring at this point for a more vivid color, folding it in gently.

Step 6: Bake Your Cake to Perfection

Pour the batter evenly into your prepared pan and place it in the oven. Bake for around 30 minutes. Start checking doneness with a toothpick at the 25-minute mark—it should come out with a few moist crumbs but no shiny wet batter. Once baked, remove the cake and let it cool at room temperature for about 10 minutes.

Step 7: Whip Up the Strawberry Cream Cheese Frosting

In a clean bowl, add 12oz room temperature cream cheese, ⅓ cup strawberry jam, ¼ cup granulated sugar, ⅓ cup heavy cream, and a pinch of salt. Using a mixer on medium-low speed, whisk everything together until smooth and creamy without lumps. Be careful not to overmix—overdoing it can cause the frosting to become too loose. For a fun touch, I sometimes add a drop or two of pink gel food coloring here as well.

Step 8: Assemble and Decorate Your Cake

Once your cake is completely cool, you can either leave it in the pan or carefully transfer it onto a serving plate. Spread the cream cheese frosting evenly over the top with a spatula. I love layering on lots of fresh, sliced strawberries—this not only looks stunning but also adds a refreshing burst of flavor with every bite.

Step 9: Slice, Serve, and Store

Cut the cake into 10 to 12 generous slices and serve at room temperature for the best flavor and texture. Leftovers can be stored in the fridge to keep the frosting fresh—just bring the cake back to room temp before serving if you can.

Top Tip

These tips are my little kitchen secrets to help you get the most flavor and best texture from this Strawberry Sheet Cake with Cream Cheese Frosting Recipe.

Puree Texture Matters: I love leaving just a bit of strawberry texture in the puree instead of blitzing it perfectly smooth. It gives the cake a wonderful fresh berry feel and a natural fruity vibe.
Don’t Overmix the Batter: From experience, gently folding in the dry ingredients until just combined keeps the crumb tender and moist — overmixing makes the cake tough.
Use Room Temperature Ingredients: Having the cream cheese and eggs at room temp makes a huge difference — it helps the frosting blend perfectly smooth without lumps or runniness.
Watch Your Bake Time: Check the cake right at 30 minutes; pulling it out too late risks drying it out. The toothpick should come out with moist crumbs but no wet batter for the ideal soft crumb.

How to Serve Strawberry Sheet Cake with Cream Cheese Frosting Recipe

A wooden bowl filled with thick, smooth pink batter that has small red specks mixed evenly throughout. A metal whisk with a wooden handle is resting in the batter, with batter coating the whisk’s loops. The bowl sits on a white marbled surface, and there is some dusting of flour around the rim of the bowl and on the surface. The batter looks creamy and soft with gentle swirls made by the whisk. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh sliced strawberries are the star garnish here, adding vibrant color and juicy freshness right on top. You can also sprinkle a little finely chopped toasted almonds or a dusting of powdered sugar for an extra touch of elegance. For an added burst of flavor, a few mint leaves can brighten each slice beautifully.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a daytime gathering or brunch, consider serving it alongside a light fruit salad or a refreshing glass of lemonade or iced tea to balance the sweetness.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly in the refrigerator to keep the cream cheese frosting fresh and prevent it from drying out. It will stay delicious for up to 3-4 days when properly stored. Let slices sit at room temperature for about 20 minutes before serving to enjoy the cake’s full moistness and flavor.

Freezing

You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then foil to protect against freezer burn. When ready to use, thaw overnight in the fridge, then frost and garnish fresh before serving.

Reheating

Since this cake is best enjoyed at room temperature, simply let refrigerated slices warm at room temp for about 20 minutes before eating. Reheating in the microwave isn't recommended as it can cause the frosting to melt unevenly.

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh?

Absolutely! Just make sure to thaw the frozen strawberries at room temperature for about 30 minutes before pureeing, so your cake batter mixes smoothly and bakes evenly.

Why is my cream cheese frosting sometimes runny?

Overmixing the frosting, especially at high speed, can cause it to become runny. Whisk just until smooth and lump-free at medium-low speed to maintain a silky yet firm consistency.

Can I make this cake ahead of time?

Yes! You can bake the cake a day ahead and refrigerate it unfrosted, wrapped well. Frost and decorate it the day you plan to serve for the freshest look and taste.

What if I want a thicker layer of frosting?

This recipe yields a light layer of cream cheese frosting. If you prefer more frosting-to-cake ratio, simply increase the frosting ingredients proportionally to get a thicker, creamier topping.

Final Thoughts

There’s something truly special about this Strawberry Sheet Cake with Cream Cheese Frosting Recipe — it captures the bright, summery flavor of fresh strawberries in every moist, tender bite. Whether you’re celebrating a sunny day or just craving a slice of something sweet and fresh, this cake is always a crowd-pleaser. I hope you enjoy making it as much as I do, and that it brings smiles and happy memories to your table. Happy baking!