Easy Homemade Fresh Strawberry Sheet Cake Recipe
Some desserts just have a way of making you smile before you even take a bite, and this fresh strawberry sheet cake is one of them. It’s the kind of cake that feels like a summer afternoon—bright, sweet, and filled with fresh strawberry flavor. The soft, buttery cake is infused with real strawberry puree and a touch of strawberry jello for extra color and vibrancy. And let’s not forget the luscious strawberry cream cheese frosting that takes it over the top.
I first made this cake for a family picnic, thinking it would be a fun way to use up some extra strawberries. What I didn’t expect was how quickly it disappeared! One bite, and everyone was asking for the recipe. There’s just something about the combination of fresh fruit, velvety frosting, and a moist, tender crumb that makes this cake irresistible.
A little backstory on strawberry cakes
Strawberry cakes have been around for generations, but many traditional versions rely heavily on artificial flavors. This recipe bridges the gap between old-school boxed cake mixes and homemade goodness by incorporating real strawberry puree along with a little strawberry jello for a boost of color and flavor. The result? A cake that tastes like fresh-picked berries in every bite.
Let’s talk ingredients: fresh, flavorful, and easy swaps
Butter
This gives the cake its rich, tender texture. Make sure it’s softened so it creams properly with the sugar. If you’re out of butter, you can substitute vegetable oil for a slightly different texture, but butter is best for flavor.
Strawberry jello
It’s a little trick that enhances the color and adds a touch of extra strawberry essence. If you want to go fully natural, you can skip this and use an extra tablespoon of strawberry puree.
Fresh strawberry puree
The heart of this cake! The puree brings real fruit flavor and moisture. If strawberries aren’t in season, frozen strawberries work well—just thaw and puree them.
Buttermilk
This keeps the cake soft and fluffy. If you don’t have buttermilk, you can make a quick substitute by adding ½ tablespoon of vinegar or lemon juice to ½ cup of milk. Let it sit for a few minutes before using.
Cream cheese
For the frosting, cream cheese adds a tangy contrast to the sweetness of the cake. If you need a substitute, mascarpone cheese works beautifully.

Must-have kitchen tools (and a few handy alternatives)
- Hand or stand mixer – This helps achieve a light, fluffy batter and smooth frosting. A whisk and some elbow grease can work in a pinch.
- 9×13 baking dish – The perfect size for a sheet cake. If you don’t have one, two 8-inch round pans will work for a layered cake.
- Rubber spatula – Essential for scraping every bit of batter and frosting from the bowl.
- Toothpick – The easiest way to check if your cake is done. If it comes out clean, your cake is ready!
Step-by-step: making the perfect strawberry sheet cake
Mixing the batter
Preheat your oven to 350°F and grease a 9×13 baking dish. Cream the softened butter, sugar, and strawberry jello until light and fluffy. This should take about 2-3 minutes—don’t rush it, as this step helps create a tender cake.
Next, add the eggs one at a time, mixing well after each. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combining everything
Add half of the dry ingredients to the butter mixture and mix gently. Pour in all of the buttermilk, then mix again. Finally, add the rest of the dry ingredients and mix until just combined. Stir in the fresh strawberry puree until the batter is smooth and beautifully pink.
Baking
Pour the batter into the prepared dish and bake for 38-42 minutes. Start checking at 38 minutes—if a toothpick comes out clean, it’s done! Let the cake cool completely before frosting.
Making the frosting
Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing well between additions. Stir in the vanilla and strawberry puree, beating until fully combined. If the frosting is too thin, add more powdered sugar until it reaches a spreadable consistency.
Frosting the cake
Once the cake is completely cool, spread the frosting evenly over the top. For an extra decorative touch, add fresh strawberry slices or sprinkles.

Fun variations and creative twists
- Gluten-free – Use a 1:1 gluten-free flour blend. The texture may be slightly more delicate, but the flavor remains fantastic.
- Vegan-friendly – Substitute plant-based butter, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water), and dairy-free cream cheese.
- Extra fruity – Add diced strawberries to the batter for bursts of real fruit in every bite.
- Chocolate-strawberry twist – Stir in mini chocolate chips or drizzle melted chocolate over the frosting.
- Lemon-strawberry combo – Add a teaspoon of lemon zest to the batter and a splash of lemon juice to the frosting for a bright, citrusy touch.
How to serve it like a pro
For a beautiful presentation, slice the cake into squares and top each piece with a fresh strawberry half. If serving at a party, arrange the slices on a cake stand with a dusting of powdered sugar for an elegant touch. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Perfect drink pairings
- Iced tea – A lightly sweetened peach or lemon iced tea complements the fruity flavors.
- Coffee – A cup of freshly brewed coffee balances the sweetness of the cake.
- Rosé wine – If you’re serving this at a gathering, a chilled glass of rosé enhances the strawberry notes beautifully.
Storing and reheating tips
If you have leftovers (which is rare!), store the cake in an airtight container in the fridge for up to 5 days. The frosting keeps best when chilled. Before serving, let it sit at room temperature for 10-15 minutes for the best texture. You can also freeze unfrosted cake layers for up to 3 months—just wrap them tightly in plastic wrap.
Scaling the recipe for any occasion
Need a smaller batch? Halve the ingredients and bake in an 8×8 pan. If making for a crowd, double the recipe and use a larger sheet pan. Just adjust the baking time accordingly and check with a toothpick for doneness.
Troubleshooting common issues
- Cake is too dense – Make sure your butter is fully creamed with the sugar and avoid overmixing the batter.
- Frosting is runny – Add more powdered sugar until it thickens to the right consistency.
- Cake is dry – Be sure not to overbake. Check at the 38-minute mark and remove as soon as a toothpick comes out clean.
Ready to bake?
This fresh strawberry sheet cake is the perfect treat for birthdays, summer gatherings, or just because you deserve something sweet. Try it out, experiment with variations, and let me know how it turns out!

FAQs
1. Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them first and drain any excess liquid before pureeing.
2. Do I need to refrigerate this cake?
Yes, because of the cream cheese frosting. Let it sit at room temperature for a few minutes before serving.
3. Can I use a different type of frosting?
Of course! A whipped cream or buttercream frosting would also work well.
4. What’s the best way to get a smooth frosting?
Make sure your cream cheese and butter are fully softened before beating. If needed, sift the powdered sugar to prevent lumps.
5. Can I make this into cupcakes?
Yes! Just divide the batter into cupcake liners and bake for about 18-20 minutes.

Easy Homemade Fresh Strawberry Sheet Cake Recipe
This fresh strawberry sheet cake is soft, moist, and packed with real strawberry flavor. Topped with a creamy strawberry frosting, it’s the perfect dessert for any occasion!
- Total Time: 50 minutes
- Yield: 12 1x
Ingredients
Fresh Strawberry Cake
- 2 sticks butter, softened (1 cup)
- 1 box strawberry jello, 3 ounces
- 1 3/4 cup sugar
- 3 eggs, room temperature
- 1/2 tsp vanilla extract
- 2 1/2 cups flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup buttermilk*
- 1/2 cup fresh strawberry puree
Strawberry Cream Cheese Frosting
- 1/2 package of softened cream cheese, (4 oz)
- 1/2 stick of butter (1/4 cup)
- 3 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup fresh strawberry puree
Instructions
Mixing the batter
Preheat your oven to 350°F and grease a 9×13 baking dish. Cream the softened butter, sugar, and strawberry jello until light and fluffy. This should take about 2-3 minutes—don’t rush it, as this step helps create a tender cake.
Next, add the eggs one at a time, mixing well after each. Stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combining everything
Add half of the dry ingredients to the butter mixture and mix gently. Pour in all of the buttermilk, then mix again. Finally, add the rest of the dry ingredients and mix until just combined. Stir in the fresh strawberry puree until the batter is smooth and beautifully pink.
Baking
Pour the batter into the prepared dish and bake for 38-42 minutes. Start checking at 38 minutes—if a toothpick comes out clean, it’s done! Let the cake cool completely before frosting.
Making the frosting
Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing well between additions. Stir in the vanilla and strawberry puree, beating until fully combined. If the frosting is too thin, add more powdered sugar until it reaches a spreadable consistency.
Frosting the cake
Once the cake is completely cool, spread the frosting evenly over the top. For an extra decorative touch, add fresh strawberry slices or sprinkles.
Notes
How to serve it like a pro
For a beautiful presentation, slice the cake into squares and top each piece with a fresh strawberry half. If serving at a party, arrange the slices on a cake stand with a dusting of powdered sugar for an elegant touch. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert