There’s something magical about a cake bursting with real strawberry flavor. This easy homemade fresh strawberry sheet cake is a nostalgic treat that reminds me of summer picnics and family gatherings. It’s soft, moist, and naturally flavored with fresh strawberries, making it taste like a bite of sunshine. Topped with a luscious strawberry cream cheese frosting, it’s the kind of dessert that disappears quickly at any get-together.

Easy Homemade Fresh Strawberry Sheet Cake Recipe

A sweet memory in every bite

Growing up, my grandmother had a small strawberry patch in her backyard, and every summer, we’d pick the juiciest, ripest berries straight from the vine. I remember sitting on her porch, my fingers stained red, as she baked the most incredible strawberry cakes. She never used artificial flavors—just fresh berries, love, and a little bit of magic. This recipe takes me right back to those days, and while I may not have my grandmother’s green thumb, I’ve found that using fresh strawberry puree gives this cake the same vibrant, natural taste.

Where did strawberry cake come from?

Strawberry cake, as we know it today, is often associated with Southern baking traditions. Many old-fashioned versions relied on strawberry gelatin for color and flavor, but fresh strawberry puree has become a favorite addition in homemade versions. This recipe combines the best of both worlds—the nostalgic pink hue from jello with the real fruitiness of fresh strawberries. Over the years, variations have popped up, from layered cakes to cupcakes, but there’s something extra special about a simple sheet cake that’s easy to bake and share.

Let’s talk ingredients!

Fresh strawberries

These are the heart of the cake, adding natural sweetness and a vibrant pink hue. If you don’t have fresh strawberries, frozen ones work too—just thaw and drain them before pureeing.

Strawberry jello

A classic ingredient that enhances the strawberry flavor and gives the cake its signature pink color. If you prefer a completely natural version, you can replace it with an extra ¼ cup of strawberry puree and a drop of natural food coloring.

Butter

Adds richness and moisture to the cake. Make sure it’s softened for easy mixing. If you need a substitute, margarine or a plant-based butter alternative will work.

Buttermilk

Gives the cake a tender crumb and a slight tang. No buttermilk? No problem! Mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for 5 minutes.

Cream cheese

The base of the frosting, providing a tangy contrast to the sweet cake. If you don’t have cream cheese, mascarpone works beautifully too.

Essential kitchen tools

Mixer

A hand mixer or stand mixer makes creaming the butter and sugar much easier. If you’re mixing by hand, be ready for an arm workout!

13″x9″ baking dish

This sheet cake bakes best in a standard baking dish. If you prefer cupcakes, use a muffin tin and adjust the baking time to around 18-22 minutes.

Sifter

For lump-free powdered sugar in the frosting, sifting helps create a smoother texture.

Step-by-step: Let’s bake this cake!

Preheat and prepare

Start by preheating your oven to 350°F. Position your oven rack in the center and spray your 13″x9″ baking dish with nonstick cooking spray. This ensures your cake won’t stick!

Cream the butter, sugar, and jello

In a large bowl, beat the softened butter, sugar, and strawberry jello together until light and fluffy. This should take about 2-3 minutes—don’t rush it! The fluffier the mixture, the softer the cake.

Add eggs and vanilla

Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The batter will turn a bright, beautiful pink.

Mix the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution so you don’t get a pocket of baking soda in one bite (trust me, it’s not pleasant).

Combine the wet and dry ingredients

Add half of the flour mixture to the butter mixture and mix until just combined. Pour in the buttermilk and mix again. Finally, add the remaining flour mixture and stir until smooth.

Add the fresh strawberry puree

Stir in ½ cup of strawberry puree, making sure it’s fully incorporated. This step adds real fruitiness and keeps the cake ultra moist.

Bake to perfection

Pour the batter into your prepared baking dish and smooth out the top. Bake for 38-42 minutes. Start checking at 38 minutes by inserting a toothpick in the center—if it comes out clean, your cake is done. Let it cool completely before frosting.

Whipping up the strawberry cream cheese frosting

Beat the butter and cream cheese

In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. This takes about a minute or two.

Add powdered sugar gradually

Slowly add powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl to make sure everything is fully combined.

Mix in the strawberry puree and vanilla

Pour in the strawberry puree and vanilla extract, then beat until everything is well incorporated. If the frosting is too thin, add a bit more powdered sugar until it reaches a spreadable consistency.

Frost the cake and enjoy!

Once the cake is completely cool, spread the frosting evenly over the top. Slice, serve, and watch it disappear!

Fun variations to try

Gluten-free version: Swap out the all-purpose flour for a 1:1 gluten-free flour blend.
Dairy-free option: Use vegan butter and dairy-free cream cheese for the frosting. Substitute buttermilk with almond milk + vinegar.
Extra fruity twist: Stir in a handful of chopped fresh strawberries into the batter for bursts of real fruit.
Chocolate-covered strawberry vibes: Drizzle melted chocolate over the frosted cake for an extra decadent touch.

How to serve and store

Serving suggestions

This cake is perfect on its own, but for an extra fancy touch, garnish with sliced fresh strawberries, a dusting of powdered sugar, or a dollop of whipped cream. Serve it at summer barbecues, birthdays, or any time you need a little strawberry sweetness in your life.

Drink pairings

A chilled glass of milk or a hot cup of coffee complements this cake beautifully. For something more festive, try a strawberry lemonade or a sparkling rosé.

Storing and reheating

Store leftover cake in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, freeze slices individually wrapped for up to 3 months. Let frozen cake thaw at room temperature before serving.

FAQs

Can I make this cake ahead of time?

Absolutely! Bake the cake a day ahead, wrap it tightly, and frost it just before serving.

Why is my cake dense instead of fluffy?

Overmixing the batter can make the cake dense. Mix until just combined for the best texture.

Can I use store-bought strawberry puree?

Yes, but fresh puree gives the best flavor. If using store-bought, make sure it’s unsweetened.

What if my frosting is too runny?

Add more powdered sugar, one tablespoon at a time, until you reach the right consistency.

Can I use this recipe for cupcakes?

Yes! Just adjust the baking time to 18-22 minutes and check with a toothpick.

This easy homemade fresh strawberry sheet cake is pure joy in every bite. I’d love to hear how it turns out for you—drop a comment or share your version!