It’s one of those Tuesday nights; you have a carton of strawberries on the counter that are just past their prime for snacking, and you need a baking win. That is exactly where this cake comes in. It is a reliable, low-stress bake that fills the kitchen with a sweet, fruity aroma and makes the middle of the week feel a little more special.
This fresh strawberry sheet cake uses a mix of oil and butter for the perfect texture—moist but fluffy. We blend real strawberry puree right into the batter and swirl strawberry jam into the cream cheese frosting for a double dose of berry flavor without any complicated techniques.
Why You’ll Love This
This recipe is the definition of sheet cake simplicity. You do not need a stand mixer for the cake base; a whisk and a large bowl get the job done in minutes. Because we use a 9×13-inch pan, there is no fussing with cake layers or crumb coats—just bake, cool, and slather on that creamy frosting.
The flavor is honest and bright, thanks to the combination of fresh fruit puree in the sponge and sweet jam in the topping. The addition of cornstarch gives the crumb a tender, bakery-style softness, while the oil ensures it stays moist for days.
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Fresh Strawberry Sheet Cake
- Total Time: 50 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
This vibrant strawberry sheet cake combines a moist, tender crumb with a luscious jam-swirled cream cheese frosting. It is an effortless, one-pan dessert that highlights the natural sweetness of fresh berries, making it the perfect treat for any weekday or gathering.
Ingredients
- 340g strawberries (roughly 2 cups, fresh or thawed)
- 3/4 cup vegetable oil
- 1/4 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 2 3/4 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: pink gel food coloring
- 8 oz cream cheese, room temperature
- 1/4 cup strawberry jam
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- Pinch of salt
- Fresh sliced strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract for about 2 minutes until smooth and glossy.
- Puree the strawberries in a food processor, then whisk the puree and milk into the wet ingredients until combined.
- Sift in the flour, cornstarch, baking powder, baking soda, and salt, then gently whisk until the flour streaks just disappear.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the cake to cool completely in the pan before making the frosting.
- Whisk the softened cream cheese, strawberry jam, sugar, heavy cream, and a pinch of salt on medium-low speed until silky.
- Spread the frosting over the cooled cake and top with sliced fresh strawberries before serving.
Notes
To ensure the best texture, make sure your eggs and milk are at room temperature so they emulsify properly with the fats. If you are using frozen strawberries for the puree, drain any excess liquid after thawing to prevent the batter from becoming too thin.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Simple Pantry Staples
- Strawberries: You will need about 340g (roughly 2 cups whole). Fresh is great, but frozen works too—just thaw them at room temperature first so they puree easily.
- Fats: We use both vegetable oil (¾ cup) and melted unsalted butter (¼ cup). The oil keeps the cake soft, while the butter adds that rich, homemade flavor.
- Flour & Cornstarch: 2 ¾ cups of all-purpose flour mixed with 2 tablespoons of cornstarch. The cornstarch mimics cake flour, tenderizing the gluten for a softer bite.
- Sugar & Eggs: Standard granulated sugar (1 ½ cups) and 3 large eggs provide structure and sweetness.
- Strawberry Cream Cheese Frosting: A block of room-temperature cream cheese, a splash of heavy cream, sugar, and your favorite strawberry jam make for a silky, foolproof topping.
The Easy Process
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper. This simple step guarantees you can lift the cake out easily for neat slices later.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. Keep whisking for about 2 minutes until the mixture looks smooth, pale, and glossy.
Step 3: Prepare the Puree
Blitz your strawberries in a food processor until they form a puree. If you like a rustic texture, you can leave it slightly chunky. Add this puree and the milk to your wet mixture and whisk until fully combined.
Step 4: Add Dry Ingredients
Sift in the flour, cornstarch, baking powder, baking soda, and salt. Switch to a hand whisk and mix gently. Stop as soon as the flour streaks disappear—overmixing creates a tough cake. If you want a brighter pink hue, gently fold in a few drops of pink gel food coloring now.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, but no wet batter. Let the cake cool completely in the pan.
Step 6: Make the Frosting
In a medium bowl, whisk the room-temperature cream cheese, strawberry jam, sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed just until combined and silky. Do not overmix, or the frosting might become runny.
Step 7: Assemble
Once the cake is cool, spread the frosting generously over the top. Decorate with plenty of fresh, sliced strawberries before serving.
Meagan’s Tips for Success
- Room Temperature Matters: Ensure your cream cheese is truly soft before making the frosting. If it is cold, you will end up with lumps that are impossible to whisk out.
- Don’t Overbake: Sheet cakes have a large surface area and bake relatively fast. Start checking at the 25-minute mark to keep the crumb moist.
- Jam Hack: Using jam in the frosting is my favorite shortcut. It adds concentrated strawberry flavor and color without the need to reduce fresh puree over the stove.
- More Strawberry: If you love berry desserts, you might also want to try our strawberry tres leches cake for a milk-soaked twist on these flavors.
Make It Yours
- Raspberry Swap: You can easily swap the strawberries for raspberries in both the puree and the jam. The tartness works beautifully with the sweet cream cheese, similar to our raspberry white chocolate cake.
- Lemon Kick: Add the zest of one lemon to the sugar before mixing. Rubbing the zest into the sugar releases oils that make the cake taste like strawberry lemonade.
- Cupcakes: This batter adapts well for cupcakes. Line a muffin tin and bake for about 18–20 minutes, checking for doneness early.
Simple Serving Ideas
I love serving this cake straight from the pan at casual backyard gatherings or potlucks. It cuts easily and travels well if you keep it in the tin. For a cozy afternoon treat, pair a slice with a cold glass of milk or a hot coffee.
It is perfect for summer holidays and BBQs, much like our favorite easy cherry cake, which also highlights fresh seasonal fruit.
Sweet Simplicity
This fresh strawberry sheet cake is proof that you do not need fancy layers or complex techniques to make something spectacular. It is soft, flavorful, and incredibly easy to pull together on a busy weeknight. If you have even more berries to use up, our strawberry rhubarb cake is another must-bake. This recipe was inspired by the lovely version at Bake with Zoha.
I would love to see your bakes! Tag me on Instagram, pin this for later on Pinterest, or share with friends on Facebook.
