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Fresh Strawberry Sheet Cake

This 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!

– All-purpose flour – Baking powder, soda, and salt – Unsalted butter – Strawberries – Sugar – Eggs – Vanilla extract – Fresh lemon zest

Ingredients Needed:

Add the berries to a blender and blend into a puree. Measure out 1 cup. We use fresh berries in the cake. You can use frozen berries for the batter if that’s what you have access to.

Step 1.

Add the strawberry puree to a large bowl with the eggs, melted butter, and vanilla. Preheat the oven to 350 degrees F.

Step 2.

Add the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold the batter together.

Step 3.

Grease a 9×13-inch baking pan. Add the batter to the prepared cake pan, spreading evenly over the top.

Step 4.

Bake for 18-22 minutes, or until a toothpick inserted in the center of the cake comes out clean, the edges are lightly golden brown and the center is set.

Step 5.

Let pan cool fully on a wire rack. Spread Strawberry Cream Cheese Frosting over cooled cake. Top with fresh berries if desired to serve.

Step 6.

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.

Step 7.

Store any leftovers in an airtight container in the fridge for up to 3 days. Make the Strawberry Puree up to 3 days ahead if desired.


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Divide the recipe in half to make one 8×8-inch cake. Or bake in two 9-inch round cake pans and reduce the baking time to 16-18 minutes.