Strawberry Sheet Cake

Strawberry Sheet Cake

This Strawberry Sheet Cake is the trusty Old Reliable in our recipe box. With fresh strawberries and a light and fluffy frosting, this moist confection is quick to throw together and disappears even quicker. 

2.7 from 3 reviews
Strawberry Sheet Cake
Makes 12 servings
  • 2¼ cups (281 grams) self-rising flour
  • ⅔ cup (133 grams) granulated sugar
  • ⅔ cup (160 grams) whole buttermilk
  • ½ cup (160 grams) strawberry preserves
  • ½ cup (113 grams) unsalted butter, melted
  • 3 large eggs (150 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • ⅔ cup (113 grams) chopped fresh strawberries
  • Strawberry Cream Cheese Frosting (recipe follows)
  • Garnish: sliced fresh strawberries
  1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour.
  2. In a large bowl, whisk together flour and sugar; make a well in center of mixture.
  3. In a medium bowl, whisk together buttermilk, preserves, melted butter, eggs, and vanilla. Add buttermilk mixture to flour mixture, whisking to combine. Stir in strawberries. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, about 27 minutes. Let cool completely on a wire rack. Spread Strawberry Cream Cheese Frosting onto cake. Refrigerate for at least 1 hour before serving. Garnish with strawberries, if desired.

2.7 from 3 reviews
Strawberry Cream Cheese Frosting
Makes 5 cups
  • 1 (8-ounce) package (225 grams) cream cheese, softened
  • ½ cup (113 grams) unsalted butter, softened
  • 1 cup (170 grams) chopped fresh strawberries
  • 4½ cups (540 grams) confectioners’ sugar
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, stopping to scrape sides of bowl. Add strawberries, and beat until combined. Reduce mixer speed to low. Gradually add confectioners’ sugar, beating until smooth. Use immediately.


Previous articleTres Leches Cake
Next articleOrange Spice Sheet Cake


  1. Was looking forward to trying this cake. I thought it was odd that there was no baking soda to accompany the buttermilk to help with the rise of the cake, but I followed the recipe. Flat as a pancake. Horrible texture. I didn’t even bother to make the frosting. Why waste good butter and cream cheese on such a sad cake. I might try it again and add some baking soda but it might be easier to just go find another recipe.

    • Hey Auburn,

      We are so sorry to hear the cake didn’t come out as planned! While the recipe doesn’t call for any baking soda, we use self-rising flour to help counter act the rise in the cake. With self-rising flour and buttermilk, your cake should have the proper lift you’re looking for. Please let us know if you still have issues with the cake and we will troubleshoot any lingering issues! Happy Baking!

  2. I was served this cake for mother’s day, and ate it again the day after, and the day after! The cake was moist and delicious, but the frosting was the best part of all! So tasty, and a gorgeous shade of soft pink. I will make this cake for every special occasion in the spring and summer months.

    • Hi Taylor,

      thank you for reaching out! You can absolutely make these into cupcakes! Just put in cupcake tins and know the cook time will completely change, so keep an eye out for that! Happy baking!

  3. There does not seem to be enough fluids in the cake… as for the self-raising flour, I just added t tsp baking power to the recipe

  4. I’ve made this cake several times, did not deviate from recipe, and all turned out fine and delicious every time. It’s a keeper!


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.