Strawberry Sheet Cake with Strawberry Frosting

Sweet, simple, and truly delicious Strawberry Sheet Cake with Strawberry Frosting. It’s kind of like the classic we all grew up with, now made even better! Light and fluffy strawberry cake, made with frozen sweetened strawberries, that provide a light natural color tint and just the right amount of flavor! Then, after baking, this sheet cake is generously frosted with the simplest strawberry buttercream that REALLY tastes of strawberries. With no artificial flavors or colors, this strawberry sheet cake is sure to become your new favorite! Every bite is tastes just like summer. Be sure to finish the cake with fresh strawberries and edible flowers for a dessert that will really impress (without any effort!). Perfect for kids and adults alike! Sweet, fruity, and SO. GOOD.

overhead shot of sheet cake with strawberry frosting, fresh strawberries, pearl sugar, and little white flowers on top, fresh strawberries around, white flowers, cake serve, and stack of white plates

About The Recipe

We are definitely taking it back to childhood summertime this week with this delicious sheet cake! Though, I’ll be honest, my mom never made strawberry cakes when I was younger. Turns out, it’s because she never loved the jello inside the cakes that her mom used to make.

So, with summertime fast approaching, we knew we wanted to do a super simple strawberry sheet cake, but make it without jello!

Which, oddly enough, was surprisingly easy. We used the frozen and sweetened strawberries that you can find in the freezer section in the grocery stores, and blended them so it become more like a purée. Then, stirred it into the cake batter…and we had a delicious strawberry cake!

But, to be totally honest, the first two test bakes of this cake were a complete disaster. We misread the amount of strawberries in the container and wound up with too much liquid and sugar in our cake. It was a hard rubbery mess!

Once we sorted out what went wrong, the cake was a breeze to make. Just like your standard cake, but made with shortening rather than butter.

We also noticed that the pink hue from the strawberries mostly bakes out of the cake and leaves a flavor that is very natural and light. Though, I think that lends to a better summertime dessert. Especially after you add the strawberry buttercream!

close up front shot of sheet cake with strawberry frosting, fresh strawberries on top, and pearl sugar

We used freeze dried strawberries to achieve not only that bright POP of color, but to really deliver an intense strawberry flavor. Honestly, I could just eat the buttercream with a spoon and be happy!

There is no bake that’s better for celebrating summertime/spring.

Every bite is light, fluffy, moist, and perfectly sweet with just the right amount of strawberry. If you’ve been looking for a cake that’s delicious and made without artificial colors and flavors, you’ve found it!

Reasons You Will Love This Strawberry Sheet Cake

  • Super simple to make.
  • Effortlessly pretty.
  • Truly a crowd pleaser.
  • Perfectly strawberry-y.
  • Has no artificial colors or flavors.
  • A wonderful summertime treat!
front shot of square slice of cake on parchment paper with pink bowl of pearl sugar in front and fresh strawberries around

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • Cake Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Shortening
  • Granulated Sugar
  • Vanilla Extract
  • Large Eggs
  • Whole Milk
  • Pureed Sweetened Strawberries
strawberry puree, flour, milk, sugar, baking soda, salt, vanilla, baking powder, shortening, and eggs on marble surface

For The Frosting:

powdered sugar, freeze dried strawberries, butter, cream, and vanilla on marble surface

How To Make Strawberry Sheet Cake

Step 1: Make the batter

Sift the flour, baking powder, baking soda, and salt together. Set aside.

With an electric mixer, beat together the shortening and sugar until light and fluffy, about 3-4 minutes.

Add the vanilla and eggs, one egg at a time, beating well after each addition.

Stir in the flour mixture alternately with milk, beginning and ending with flour mixture.

Stir in the strawberries.

Step 2: Bake

Pour the batter into prepared pan. Bake until cake tests done, about 35-40 minutes.

Let the cake cool in pan for about 15-20 minutes, before turning out onto a wire cooling rack to finish cooling.

cake on wire cooling rack on marble surface

Step 3: Make the buttercream

With an electric mixer, beat the butter until creamy.

Add the powdered sugar and beat until smooth.

Stir in the strawberry powder.

Add the cream and vanilla. Beat until smooth.

Step 4: Frost the cake

Spoon frosting on top of the cooled cake and, using an offset spatula, spread cake evenly across the top of the cake.

Decorate with fresh strawberries and enjoy!

strawberry sheet cake with strawberry frosting, fresh strawberries, white flowers, and pearl sprinkles on top with fresh strawberries around, pearl sugar

Decorating Ideas

The wonderful thing about sheet cakes is that they are SO simple and so easy to decorate. You can make it as elaborate or simple as you wish. Here are a few of our favorites!

  • Fresh Sliced Strawberries
  • Freeze Dried Strawberry Powder
  • Sugar Pearls
  • Edible Flowers
  • Piping patterns on top of the cake with the frosting
  • Swirling Strawberry Jam into the frosting

Can This Sheet Cake Be Made Into a Layer Cake?

While we’ve not tested this before, it definitely can be done! Follow the directions below if you would like to make this sheet cake into a delicious layer cake.

  1. Make the recipe below, but instead of greasing a sheet pan, grease and flour three 8 inch round cake pans.
  2. Divide the batter evenly among the three pans and bake for 25-30 minutes, or until the cakes test done. You may need to rotate the cakes half way through bake time.
  3. Allow the cakes to cool in the pans for 15 or so minutes, then turn out on a wire cooling rack to finish cooling. Level, if needed.
  4. If you are going to use the strawberry buttercream in the recipe card below, you will need to double or triple the buttercream recipe.

How To Store

Once this cake is cooled, you can can cover it and store in the fridge for 3-5 days. Additionally, you can freeze this cake for up to 1-2 months!

strawberry sheet cake on parchment paper with corner square cut away, with strawberry frosting, fresh strawberries, little white flowers, and pearl sugar on top, stack of white plates, bowl of crumbled freeze dried strawberries, bowl of fresh strawberries, and pink bowl of pearl sugar around

Expert Tips

  • 2 cups frozen sweetened strawberries = one 16 oz container.
  • Do not over-mix the cake batter.
  • Use a tooth pick or cake tester to ensure the cake is baked before pulling it out of the oven.
  • Do not substitute oil or butter for the shortening! If you do, the cake will not work.
  • Be sure to sift the processed freeze dried strawberries to ensure no lumps are in your frosting.
  • If you want to frost the entire cake, you will need to double the frosting recipe.

When you make this Strawberry Sheet Cake with Strawberry Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of sheet cake with strawberry frosting, fresh strawberries, pearl sugar, and little white flowers on top, fresh strawberries around, white flowers, cake serve, and stack of white plates

Strawberry Sheet Cake with Strawberry Frosting

Traci
This Strawberry Sheet Cake with Strawberry Frosting is perfectly sweet, fruity, and made with no artificial flavors or colors! It's so simple, but oh so delicious. The perfect cake to bake all summer long!
4.67 from 3 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine American
Servings 15
Calories 527 kcal

Ingredients
 

Cake

  • 3 cups cake flour
  • 1 Tablespoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup shortening
  • 1 ¼ cups granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 cups frozen, sweetened strawberries, thawed and puréed

Frosting

  • ¾ cup salted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 2 cups freeze dried strawberries, ground and sifted
  • 2 Tablespoon heavy cream
  • ½ teaspoon vanilla extract

Instructions

Cake

  • Heat oven to 350° F.
  • Spray a 9"x13" pan with baking spray. Set aside.
  • Sift flour, baking powder, baking soda, and salt together. Set aside.
  • With an electric mixer, beat shortening and sugar until light and fluffy, about 3-4 minutes.
  • Add vanilla and eggs, one at a time, beating well after each addition.
  • Add flour mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in strawberries.
  • Pour batter into prepared pan.
  • Bake until cake tests done, about 35-40 minutes.
  • Let cool in pan 15-20 minutes, then turn out and finish cooling.

Frosting

  • With an electric mixer, beat butter until creamy.
  • Add powdered sugar.
  • Beat until smooth.
  • Stir in strawberry powder.
  • Add cream and vanilla.
  • Beat until smooth.
  • Spread on top of cooled cake.

Notes

  • 2 cups frozen sweetened strawberries = one 16 oz container.
  • Do not over-mix the cake batter.
  • Use a tooth pick or cake tester to ensure the cake is baked before pulling it out of the oven.
  • Do not substitute oil or butter for the shortening! If you do, the cake will not work.
  • Be sure to sift the processed freeze dried strawberries to ensure no lumps are in your frosting.
  • If you want to frost the entire cake, you will need to double the frosting recipe.
 

Nutrition

Serving: 1sliceCalories: 527kcalCarbohydrates: 75gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 78mgSodium: 402mgPotassium: 74mgFiber: 2gSugar: 52gVitamin A: 412IUVitamin C: 7mgCalcium: 98mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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