There’s something about strawberries that just makes everything feel like summer. Their juicy sweetness, their gorgeous color, that unmistakable aroma… and when you fold all that into a soft, fluffy cake and top it with a strawberry-speckled cream cheese frosting? Pure bliss.
I’m so grateful for recipes like this — made with love, from scratch, with real fruit and no shortcuts. It’s the kind of dessert that celebrates simplicity and seasonality. No boxed mixes or jello packets here, just the natural beauty of strawberries shining through in every bite. 🍓
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Why You’ll Love This Strawberry Sheet Cake
- No artificial colors or flavors – Only real, ripe strawberries in both the cake and frosting.
- Soft and tender crumb – Thanks to cake flour, Greek yogurt, and a touch of lemon juice.
- One-bowl frosting magic – Creamy, dreamy, and studded with fresh berries.
- Big batch friendly – Serves 12–16, perfect for parties, potlucks, or sweet weekday moments.
What Does It Taste Like?
It tastes like a bite of strawberry sunshine. The cake is buttery yet airy, with subtle citrus notes that elevate the flavor. The diced strawberries melt slightly into the batter as it bakes, giving juicy pops throughout. And the frosting? Tangy cream cheese meets fresh berries for the perfect balance of creamy and fruity.
Benefits of This Recipe
- Great use for summer strawberries
- Crowd-pleasing and kid-approved
- Easily customizable for cupcakes or layered cakes
- Bakes in one pan = less fuss, more fun
Ingredients
For the Cake
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temp
- 1½ cups granulated sugar
- 5 egg whites, room temp
- 2 teaspoons lemon juice
- 1½ teaspoons vanilla extract
- ⅓ cup Greek yogurt
- ½ cup whole milk
- 1 cup fresh strawberries, chopped
For the Frosting
- 1 (8 oz) package cream cheese, room temp
- ½ cup (1 stick) unsalted butter, room temp
- 3 cups powdered sugar
- 2–3 tablespoons freshly squeezed lemon juice
- ⅔ cup fresh strawberries, diced
Tools You’ll Need
- Mixing bowls
- Hand or stand mixer
- 9×13-inch baking dish (or jelly roll pan)
- Whisk
- Rubber spatula
- Cooling rack
Ingredient Additions & Substitutions
- Want more strawberry flavor? Simmer 1 lb of strawberries into a reduction and fold into the batter.
- For brighter color: Add a tiny bit of beet juice or pink food coloring — but it’s totally optional.
- Swap Greek yogurt: Use sour cream for a slightly tangier cake.
- Try freeze-dried berries: Blend into powder and mix into the frosting for more vibrant pink.
Step-by-Step Instructions
Make the Cake
- Preheat oven to 350ºF. Grease a 9×13-inch baking dish or line a jelly roll pan with parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in egg whites, lemon juice, yogurt, and vanilla until combined.
- Alternately mix in dry ingredients and milk, stirring gently. Don’t overmix.
- Fold in diced strawberries. Batter will be thick — that’s perfect.
- Spread into prepared pan and bake:
- 9×13 pan: 30–40 minutes
- Jelly roll pan: 12–16 minutes
- Cake is done when a toothpick comes out clean.
- Let cake cool completely before frosting.
Make the Frosting
- In a large bowl, beat cream cheese and butter until fluffy (2–3 minutes).
- Gradually add powdered sugar, mixing well.
- Stir in lemon juice and fresh strawberries until evenly combined.
- Spread over the cooled cake in an even layer. Slice, serve, and enjoy!
What to Serve With Strawberry Sheet Cake
- Fresh mint leaves for a burst of green and flavor
- Lemonade or iced tea on a hot day
- A scoop of vanilla bean ice cream for added indulgence
- Whipped cream or extra berries for a party-ready topping
Tips for the Best Cake
- Use room temp ingredients for smoother batter and better rise
- Don’t skip the lemon juice — it balances the sweetness and brightens the flavor
- Let it cool completely before frosting, or your beautiful frosting will melt
- Want a bakery-style finish? Pipe on dollops of frosting and top with sliced strawberries
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 3–4 days
- Freezer: Unfrosted cake can be frozen up to 2 months (wrap tightly). Frost just before serving.
FAQ
Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid extra moisture in the batter or frosting.
Can I make cupcakes with this recipe?
Absolutely! Bake at 350°F for 16–20 minutes or until a toothpick comes out clean.
What makes this cake so pink without food coloring?
The strawberries naturally tint the batter and frosting — no jello or dye needed!
Can I use whole eggs instead of whites?
You can, but the yolks will slightly dull the color. For a bright pink hue, egg whites work best.
Final Thoughts
This Strawberry Frosted Strawberry Sheet Cake is a true celebration of summer’s sweetest fruit. It’s tender, fresh, and so beautiful — with flavor that’s all natural and totally irresistible.
Perfect for picnics, birthdays, backyard BBQs, or just a Tuesday that needs a treat. And once you try it? I promise, it’ll become one of your go-to bakes.
More Fresh & Fruity Desserts to Try:
- Peach Spoon Cake
- Macaroni Pudding
- Lemon Syllabub
- Chocolate Strawberry Icebox Cake
📸 Made this cake? Tag me on Pinterest and share your beautiful slices — I love seeing your creations come to life!
Approximate Nutrition (per serving, 1 of 16)
Calories: ~360 | Fat: 18g | Carbs: 45g | Sugar: 34g | Protein: 4g\
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