If you’re anything like me, the thought of baking for a crowd can sometimes feel overwhelming. You want something totally delicious, something that screams summer, but you absolutely do *not* want to spend your entire afternoon fussing over individual cupcakes. Well, stop right there! This utterly dependable Strawberry Sheet Cake is my ultimate secret weapon for parties.
I tested this cake dozens of times when we were planning our big summer reunion last year. It just scaled up beautifully every single time, delivering that perfect, fluffy pink crumb without fail. It’s the easiest way to make a serious batch of fresh strawberry desserts that everyone raves about. Seriously, it’s surprisingly simple!
Why This Strawberry Sheet Cake is Your New Go-To Dessert
When I say this cake is reliable, I mean it. It’s the kind of recipe you can whip up after work when you realize you forgot dessert for the office potluck tomorrow. No stress, just pure pink goodness!
- It yields a perfect 12 servings straight out of one pan—hello, efficiency!
- Prep time is absolutely lightning fast, just about 15 minutes tops.
- It’s the definition of Easy Strawberry Desserts that still taste homemade.
Key Features of This Strawberry Sheet Cake
If you need to feed a dozen people quickly, this is your ticket. Since the prep is only 15 minutes and it serves 12, that means minimal time standing over a bowl and maximum time visiting with guests. It truly shines when you need a big payoff for very little effort.
Essential Ingredients for Your Strawberry Sheet Cake
Okay, let’s talk about what goes into this simple beauty. Because this is an easy strawberry dessert, the quality of your main flavor component—that strawberry puree—is everything. Don’t skimp! You need the right balance to get that wonderful pink color and deep strawberry flavor without using artificial coloring, which I hate.
We rely on basic pantry staples here, but pay attention to how you bring them together. The eggs need to be ready to go; I always take mine out about 15 minutes before I start mixing. Cold eggs just don’t incorporate into that fluffy sugar as well, and we need every airy bubble we can get!
Ingredient Clarity and Preparation Notes
When you look for your strawberry puree, think about consistency. If you’re making it from fresh berries, you want it quite smooth, like a thin sauce, not chunky. If you buy it jarred, make sure it hasn’t had tons of sugar added already, as we’re adding plenty of sugar separately to get the right structure.
Here’s what you need on hand:
- Three eggs
- 150g of sugar
- 120ml of oil (I use a light vegetable oil for a neutral taste)
- 120ml of milk
- 240g of flour
- 10g of baking powder
- 150g of that essential strawberry puree!
Remember to check your eggs—room temperature is always best for creaming!
Step-by-Step Instructions for the Perfect Strawberry Sheet Cake
This is where the magic happens, and I promise it’s super straightforward! Before you even grab a bowl, go ahead and preheat your oven to 350°F (175°C). And please, grease and flour your sheet pan really well, or use parchment paper. Nobody likes a tragic stuck cake; it ruins the whole strawberry baking experience!
Once you’ve got that sorted, we move right into the mixing. It’s all about creating air early and then being gentle later on. Trust me, overmixing this batter will result in something chewy, and we want tender!
Mixing the Batter for Your Strawberry Sheet Cake
Start by beating your three eggs and the 150g of sugar together. You really need to whip this until it’s noticeably fluffy and lighter in color—that’s the lift taking shape! Then, slowly stream in your oil, followed by the milk and that beautiful strawberry puree. Mix until just combined; don’t let it look too uniform yet.
Next is the dry stuff: the flour and baking powder. I always sift these together first, just to make sure that baking powder is evenly distributed. Now, add the dry mixture to the wet ingredients a little at a time. Fold it in gently until you see just a few little flour streaks—stop mixing right there! This keeps things light.
Baking and Cooling the Strawberry Sheet Cake
Pour that gorgeous pink batter into your prepared pan and smooth the top gently. It bakes for about 25 to 30 minutes in the oven. How do you know if it’s done? I usually check around the 25-minute mark. Stick a toothpick right in the center, and if it comes out clean or with maybe just a few moist crumbs clinging to it, you’re golden.
Let it cool in the pan on a wire rack for about 15 minutes before heading to the next step, whether that’s frosting or cutting it right into squares. If you try to move it too fast, you’ll lose those neat edges that make this a great party piece.
Tips for Achieving Beautiful Strawberry Cake Design
Now that we have this perfectly tender and light cake base, we have to make it look as good as it tastes! Since this is a sheet cake, presentation is all about simple elegance—that perfect Strawberry Shortcake Aesthetic, you know the one. You don’t need fancy piping skills to make this look stunning for your next gathering.
The beauty of a sheet cake is that you can decorate right on the serving platter. My favorite way to keep it looking fresh and summery is to lean heavily on fresh fruit. Think of it like this: we already baked the flavor in, so now we just dress it up!
Ideas for Frosting Your Strawberry Sheet Cake
You have a couple of easy routes here. If you want something rich that really contrasts the cake’s lightness, a tangy cream cheese frosting is wonderful—it cuts through the sweetness perfectly. For something lighter, a simple dusting of powdered sugar mixed with a tiny bit of strawberry juice is elegant, or just go classic with a simple whipped cream topping.
Whatever frosting you choose, don’t forget the garnish! Piling fresh, halved strawberries right on top right before serving really pops against the pale pink cake. It instantly elevates this from an easy bake to a stunning centerpiece of Fresh Strawberry Desserts on the table. A little mint sprig never hurt anybody, either!
Making Variations on This Strawberry Sheet Cake Recipe
Once you master this base recipe, you’ll realize how versatile this cake is—it’s a true superstar in the world of Strawberry Baking! It’s easy to tweak the final product to hit different flavor notes or textures depending on what you’re craving. I love experimenting with flavor pairings once the main bake is down.
This recipe is fantastic on its own, but if you’re looking to step up your game for a fun summer dessert, try thinking about what other Fresh Strawberry Recipes you enjoy. A little inspiration goes a long way!
Adding Texture: From Pudding to Shortcake Cake Style
If you want something extra luscious and creamy, try taking inspiration from strawberry pudding. Once this cake is cool, try poking holes all over the top with a skewer and gently pouring a thin layer of slightly warmed, smooth strawberry gelatin or pudding right over the top before frosting. It soaks right in and gives you an incredible moisture boost.
For a texture closer to a classic Strawberry Shortcake Cake, you could fold finely chopped candied pecans into the batter, or maybe even add a layer of crushed shortbread cookies right on top of the frosting for a surprising crunch. It takes zero extra time to prepare but totally changes the eating experience!
Storage and Reheating Instructions for Strawberry Sheet Cake
Since this is such a great cake for feeding a crowd, leftovers are definitely a possibility! If you have any of this wonderful Strawberry Sheet Cake left, you need to keep it airtight. If you’ve frosted it with a buttercream or cream cheese topping, definitely cover it loosely with plastic wrap or use a cake dome and keep it in the fridge.
It stays perfectly fresh for about three days refrigerated, which is fantastic for party planning! If you want to serve it cold, that’s great, but if you prefer it closer to room temp, just pull it out about 20 minutes before serving. This helps the texture soften up just a little bit. Honestly, I’ve never had it last long enough to really worry about freezing it!
Frequently Asked Questions About Strawberry Sheet Cake
When you’re making a recipe for a crowd, questions always pop up! I’ve gathered a few things people often ask me when they try this simple bake for the first time. Getting these little things right makes sure your Strawberry Desserts Recipes turn out exactly right, whether you’re a seasoned baker or just starting out.
Can I use fresh strawberries instead of puree in this Strawberry Sheet Cake?
Yes, absolutely! I love using fresh berries when they are in season, but you have to process them correctly so you don’t throw off the liquid ratio. If you use fresh berries, you’ll want to blend up about 200g of hulled strawberries until they are totally smooth—maybe even putting them through a fine-mesh sieve to catch any big seeds.
Just be aware that fresh strawberry puree sometimes has more water content than the store-bought stuff. If your batter seems a little too loose, just add an extra tablespoon of flour. Honestly though, the best use for fresh berries is usually reserved for the topping! Sprinkle some sliced beauties right on top of your finished frosting for the best presentation.
How do I make this cake taste more like traditional Strawberry Shortcake Recipes?
That classic shortcake flavor usually comes from that perfect pairing of sweet summer berries with a hint of rich cream or vanilla. Since our sheet cake uses a more concentrated strawberry puree for the base flavor, you can easily push it toward that shortcake vibe with your topping!
Instead of a heavy buttercream, try using a light, stabilized whipped cream topping—that’s the flavor shortcut! Or, if you want a glaze, mix up a simple vanilla extract glaze (powdered sugar, a splash of milk, and a good amount of pure vanilla). Drizzle that over the warm cake sections before adding fresh berries. That vanilla note really makes it sing like a true Strawberry Shortcake Recipes classic!
Estimated Nutritional Data for This Strawberry Sheet Cake
Okay, let’s talk numbers! When serving up a big batch of anything, it’s good to have a ballpark idea of what everyone’s eating. This is one of those delicious Strawberry Desserts Recipes that feels light but still has some substance because of the oil and sugar amounts.
Keep in mind these figures are just estimates based on the standard ingredients I use for 12 servings. Things change wildly depending on what brand of oil or sugar you prefer! But here’s a general idea per slice:
- Calories: Roughly 250-280
- Fat: Around 12g
- Protein: About 4g
- Carbohydrates: Approximately 35g
This is just stuff to keep in mind as you enjoy your wonderfully easy and crowd-pleasing Strawberry Sheet Cake!
Share Your Perfect Strawberry Sheet Cake Experience
I really hope you get a chance to make this simple, happy cake soon! Once you cut into that moist, pink crumb, I want to hear all about it. Did you stick with the simple powdered sugar dust, or did you get fancy with a whipped topping?
Please leave a quick rating down below and drop a comment telling me how it went over at your next party. I always love seeing your beautiful versions of my favorite Strawberry Sheet Cake creations!
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.
Strawberry Sheet Cake
Equipment
- Sheet Pan
Ingredients
- 3 eggs
- 150 g sugar
- 120 ml oil
- 120 ml milk
- 240 g flour
- 10 g baking powder
- 150 g strawberry puree
Instructions
- Mix eggs and sugar until the mixture is fluffy.
- Add the oil, milk, and strawberry puree to the mixture.
- Mix in the flour and baking powder.
- Pour the batter into a prepared sheet pan.
- Bake for 25 to 30 minutes.