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Close up photo of a slice of strawberry sheet cake on a plate.
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5 from 1 vote

Strawberry Sheet Cake

Strawberry Sheet Cake is made from scratch by pairing fresh, juicy strawberries with pantry staple ingredients, ready in under an hour! The perfect summertime dessert to share with friends and family!
Prep Time30 mins
Cook Time50 mins
Cooling Time40 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 466kcal


  • Medium pot
  • Wooden spoon
  • 9x13-inch baking pan
  • Parchment paper
  • Non-stick spray
  • Large bowl
  • Whisk
  • Standing mixer
  • Spatula


Strawberry Puree (Make Day Before For Best Results)

  • 4 cups strawberries fresh or frozen (thawed), hulled
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice


Strawberry Buttercream

  • 1 cup salted butter room temperature
  • 3 cups powdered sugar
  • 4 tablespoons strawberry reduction from recipe above


Strawberry Puree (Make Day Before For Best Results)

  • Add the strawberries to a medium pot with the sugar and lemon juice and cook over medium heat, stirring often to avoid boiling. Once this mixture begins to boil, reduce heat down to medium-low. Stir often and the strawberries will continue to break down. Use an emulsion blender for a smoother puree.
  • Allow this mixture to reduce by about half, this will take 20 to 30 minutes. If you are making this the day before, keep it in the fridge overnight - make sure to remove it an hour before adding it to the batter so it comes to room temperature. When the reduction is finished, remove it from the heat and allow it to come to room temperature before adding it to the recipe.

Strawberry Cake

  • Preheat the oven to 350°F. If you plan to remove the whole cake from the pan, line the pan with parchment paper and spray it with non-stick spray. If you are planning to leave the cake in the pan, just spray it with non-stick spray.
  • In a large bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  • Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter until it is smooth and creamy.
  • Beat in the oil, then gradually add in the sugar and beat until smooth.
  • Mix in the vanilla extract and then add the eggs one at a time, mixing between each one.
  • Then gradually mix in the strawberry reduction and sour cream. Do not overbeat the mixture.
  • Add the flour mixture and beat just until combined.
  • Pour the batter into the prepared baking pan and bake the cake for 25 to 30 minutes or until a toothpick inserted comes out clean.
  • Place the pan on a cooling rack and allow it to cool completely before frosting.

Strawberry Buttercream

  • Prepare the frosting by beating the butter until light and creamy.
  • Gradually beat in the powdered sugar.
    3 cups powdered sugar, 1 cup salted butter
  • Then add the strawberry reduction until the desired consistency is reached.
    4 tablespoons strawberry reduction


  • Are There Other Frostings That I Could Use With This Strawberry Cake Recipe? You could swap the strawberry buttercream frosting out for a plain cream cheese frosting or even a strawberry cream cheese frosting. I’ve found that this cake is also good with Chocolate Ganache!
  • Can Yogurt Be Used Instead Of Sour Cream For The Cake Recipe? Yes, just be sure to use full-fat Greek yogurt in place of the sour cream.
  • How Come The Cake Needs Both Oil And Butter? The butter gives the cake a nice flavor whereas the oil makes it moister. Together the two ingredients deliver the perfect cake! If you prefer, you can just use one or the other, 1 cup of butter or 1 cup of oil.
  • Could I Make A Layer Cake Instead Of A Sheet Cake? Of course! You would just need 2 – 8 inch round cake pans to do so. The frosting recipe may need to be doubled to ensure there’s enough for a thin layer between cake layers. For easier frosting, I’d recommend chilling the cake overnight first.
  • How Will I Know If The Strawberry Reduction Is Ready? Once the strawberry sauce has reduced to 1/2 the amount it was that you started with it’s ready. The sauce will be thick!
  • What Do I Do With The Leftover Strawberry Reduction? Store leftovers in the fridge for up to 5 days or in the freezer for up to 5 months. Leftovers are great over ice cream or served up with pancakes!
  • How Can I Make The Cake A Brighter Pink? Since this cake is made from scratch it typically doesn’t come out as pink as a box mix does. No worries though, you can just add pink gel food coloring to create a brighter pink color.
  • What’s The Best Way To Store this Strawberry Cake? This is best stored covered and in the fridge for up to 3 days. You could also freeze it for up to 3 months.
  • I’d Like To Have Strawberry Pieces In My Cake – How Can I Do This? Dice up 5 large strawberries and add them to the reduction puree after it’s fully cooked.


Calories: 466kcal | Carbohydrates: 67g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 199mg | Potassium: 169mg | Fiber: 1g | Sugar: 46g | Vitamin A: 672IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg