This fresh Strawberry Cake is absolutely bursting with fresh berries. And the sheet cake is my go-to dessert for a potluck or picnic since you can make it up to one day ahead and serve it straight out of the fridge. Easy, fresh and delish for the win!
Strawberry Sheet Cake
This delicious dessert was the product of my need to bake for a potluck, yet having little time to bake on the day of the event, which is often the case when it comes to baking with kids in the house—our schedules are not always our own!
In turn, this Strawberry Sheet Cake can be made ahead and hang out in the fridge, better yet, it’s even best served chilled.
But back to this cake. The ingredients are straightforward and it’s naturally sweetened with honey or maple syrup. Plus, the fresh berries in the cake add both flavor and moisture, reducing the need for excess amounts of anything other than wholesome ingredients.
Ingredients You Need
To make this cake you’ll need the following ingredients:
- All-purpose flour: This forms the base of the cake, along with the oat flour.
- Oat flour: I add in some oat flour for flavor and nutrition.
- Baking powder, soda, and salt
- Unsalted butter
- Plain whole milk yogurt: This adds moisture to the batter.
- Strawberries: We use fresh berries in the cake and on top of the cake.
- Honey or maple syrup: You can use either one here to sweeten the cake.
- Eggs
- Vanilla extract
Step-by-Step Instructions
This is a basic cake without any fancy ingredients or steps, and here’s a look at what’s involved in making the recipe. Scroll down to the bottom of the post for the full recipe.
- Gather your ingredients and prep the berries.
- Whisk up the eggs.
- Stir the rest of the ingredients into the eggs.
- Stir in the berries.
- Pour into a greased pan.
- Bake!
TIP: Try not to over bake to ensure that the final cake is nice and moist.
Strawberry Frosting
The strawberry cake is complemented by the Strawberry Frosting, which is made with a combination of cream cheese, butter, strawberry preserves, vanilla extract, fresh lemon, and optional powdered sugar. It’s extremely easy to mix it up and spread over the cooled cake.
TIP: Choose a strawberry jam that’s relatively smooth or try not to use large pieces of berries to ensure that the frosting is smooth and uniform throughout.
Can I make this cake gluten-free?
You can use cup for cup gluten-free flour blend instead of all-purpose flour in this recipe if you prefer. And use certified gluten-free oat flour too.
Make-Ahead Strawberry Cake
This cake can be made the day before you plan to serve it. Let the cake cool completely in the pan place on a wire rack, then cover tightly with plastic wrap and place in the fridge. You can frost it ahead or just before serving, depending on your personal preference. If you plan to top it with berries, I recommend adding them as close to when you plan to serve it if possible.
We love this cake in the summer months when we want easy desserts to share with friends and hope that you do too!
How to Store
Store frosted cake fully covered in the fridge for up to 24 hours before serving. Let sit at room temperature for about 30 minutes before serving. Store any leftovers in an airtight container in the fridge for up to 3 days.
Best Tips for Success
- Choose a strawberry jam that’s relatively smooth or try not to use large pieces of berries to ensure that the frosting is smooth.
- Use additional all purpose flour in place of the oat flour if desired.
Related Recipes
I’d love to hear your feedback on this recipe if you try it, so please comment below to share!
Fresh Strawberry Sheet Cake
Ingredients
Cake
- 1 1/2 cup all-purpose flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (1 stick, melted and slightly cooled)
- ½ cup plain whole milk yogurt
- 1 cup diced strawberries
- 3/4 cup honey or maple syrup
- 4 eggs (lightly beaten)
- 1 teaspoon vanilla extract
Frosting
- 8- ounce package cream cheese
- 4 tablespoons butter (softened at room temperature)
- 1 teaspoon vanilla extract
- 1/2 cup seedless strawberry jam
- 1 tablespoon fresh lemon juice
- ½ cup powdered sugar optional
- Fresh strawberries optional
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13-inch baking pan.
- In a medium bowl, whisk together the flour, oat flour, baking powder, and salt.
- Lightly beat the eggs.
- Add the eggs and the rest of the ingredients to the flour mixture. Stir gently with a spatula to combine.
- Add the batter to the prepared cake pan.
- Bake until a toothpick inserted in the center of the cake comes out clean, and the edges are lightly golden brown and the center is set, about 22-24 minutes. Let cool fully on a wire rack.
- Strawberry Frosting: Add all ingredients to a medium bowl. Use a hand held electric mixer to beat until very smooth, starting on a low speed and working up to high.
- Spread Strawberry Frosting over cooled cake and slice. Top with fresh berries if desired to serve.
Notes
- Store frosted cake fully covered in the fridge for up to 24 hours before serving. Let sit at room temperature for about 30 minutes before serving. Store any leftovers in an airtight container in the fridge for up to 3 days.
- Choose a strawberry jam that’s relatively smooth or try not to use large pieces of berries to ensure that the frosting is smooth.
- Use additional all purpose flour in place of the oat flour if desired.
Nutrition
This post was first published June 2019.
Hello there! Is there a substitute for oat flour? Also, the nellies site has a different recipe for the frosting that doesn’t use cream cheese? Can you link yours?
The frosting should be: 1/4 cup unsalted butter and 8 ounces cream cheese softened to room temperature, 1 teaspoon vanilla extract, 1/2 cup seedless strawberry jam
1 tablespoon fresh lemon juice 1/2 cup powdered sugar, Fresh strawberries for garnish (optional). I think you could do all flour though I haven’t tested it that way. If you do that, test it for doneness a few minutes earlier to make sure it’s not overbaked.