Fresh Strawberry Sheet Cake

Growing up in Virginia, late spring always meant one thing: strawberry season. We would head out to the local patches early in the morning, filling wooden baskets until our fingers were stained ruby red, already dreaming of the desserts we would bake that afternoon. This fresh strawberry cake captures that pure, nostalgic joy in every slice, blending the rustic charm of a family sheet cake with the refined texture of a bakery classic. It is the kind of unpretentious treat that sits proudly on a picnic table, inviting neighbors to grab a square and stay a while.

this Recipe

What sets this recipe apart is the incredible texture—a hallmark of true Southern baking. By using a blend of vegetable oil and melted butter, we achieve a crumb that is both deeply flavorful and unmistakably moist, while the fresh strawberry purée infuses a natural pink hue and authentic berry taste. Finished with a lush strawberry cream cheese frosting, this is the ultimate celebration of fruit-forward baking.

Why This Recipe is a Keeper

There is something deeply satisfying about a cake that relies on the natural sweetness of fruit rather than artificial extracts. This recipe celebrates the strawberry in two distinct ways: folded into the batter as a vibrant purée and whipped into the frosting as a sweet jam. The result is a fresh strawberry cake that tastes exactly like the season it represents—bright, floral, and authentically sweet.

Beyond the flavor, the texture is what makes this a true winner. Many fruit cakes suffer from being dense or heavy, but this method ensures a light, tender crumb that melts on the tongue. The combination of oil and butter offers the best of both worlds: the oil keeps the cake soft for days, while the butter provides that rich, savory undertone we all crave. It is a “mix-by-hand” wonder that requires no heavy machinery, making it as approachable as it is delicious.

Finally, this is a cake built for gathering. The sheet cake format relieves the pressure of stacking layers or complicated decoration, making it perfect for potlucks, church socials, or Sunday family dinners. It travels well, slices easily, and looks effortlessly beautiful with just a garnish of fresh berries. It is comfort food at its finest, proving that love really is the most important ingredient.

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The Foundation

To achieve that perfect Southern crumb, we start with high-quality staples. Here is what you need to bring this fresh strawberry cake to life:

• Strawberries: You will need fresh or frozen strawberries to create a purée. If using frozen, let them thaw completely at room temperature first so you don’t introduce ice crystals into the batter.
• Fats (Butter & Oil): We use a specific ratio of neutral vegetable oil and melted unsalted butter. The oil guarantees a moist cake that stays soft, while the butter adds that necessary richness.
• Flour & Cornstarch: This combination mimics cake flour. The addition of cornstarch inhibits gluten formation, ensuring the cake remains tender rather than tough.
• Sugar: Standard granulated sugar sweetens the cake and aids in browning, while a touch of sugar in the frosting balances the tang of the cream cheese.
• Dairy: Whole milk adds moisture to the batter, and heavy cream gives the frosting a silky, airy finish.
• Cream Cheese: Use full-fat, brick-style cream cheese at room temperature. Tub varieties are too soft and will make your frosting runny.
• Strawberry Jam: A high-quality jam concentrates the strawberry flavor in the frosting without adding too much excess liquid.

The Process

Step 1: Prep Your Station

Start by preheating your oven to 350°F (175°C). Standard conventional heat is best here; avoid using the fan setting if possible, as it can dry out the cake. Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides to help you lift the cake out later.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, melted butter, granulated sugar, eggs, and vanilla extract. You want to whisk this vigorously for about 2 minutes. This step helps emulsify the eggs and fats, creating a smooth base that will trap air and support the cake’s structure.

Step 3: Prepare the Purée

Place your strawberries in a food processor and blitz them into a purée. I like to leave just a little bit of texture—tiny specks of fruit look beautiful in the crumb. Add this purée and the milk to your egg mixture and whisk until fully combined. The color will turn a lovely pale pink.

Step 4: Add the Dry Ingredients

Sift the all-purpose flour, cornstarch, baking soda, baking powder, and salt directly into the bowl. Switch to a hand whisk or a rubber spatula and mix gently. You want to stop the moment the flour streaks disappear. Overmixing at this stage activates the gluten and leads to a tough cake, so use a light hand.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and smooth the top. Bake for 25–30 minutes. You are looking for a toothpick inserted in the center to come out with a few moist crumbs attached—not wet batter, but not clean and dry either. That is the secret to moisture. Let the cake cool completely in the pan at room temperature.

Step 6: Whip the Frosting

In a clean bowl, combine the room-temperature cream cheese, strawberry jam, sugar, heavy cream, and a pinch of salt. Whisk on medium-low speed. Watch it closely; you want it smooth and silky, but if you whip too long, the cream cheese can break and become runny. Once it holds soft peaks, it is ready.

Step 7: Assemble

Once the cake is cool, lift it out of the pan (or leave it in for easy transport) and spread the frosting generously over the top. Garnish with fresh sliced strawberries just before serving to keep them looking their best.

Jesse’s Tips for Success

• Room Temperature is Non-Negotiable: For both the cake and the frosting, your dairy and eggs must be at room temperature. Cold ingredients don’t emulsify properly, leading to a dense cake or lumpy frosting. Set your ingredients out about an hour before you start.
• The Purée Texture: When processing your strawberries, aim for a liquid purée with very small bits of fruit. If you leave large chunks, they may sink to the bottom or create soggy spots in the crumb. For more advice on working with produce in batters, check out our guide to fresh fruit baking.
• Don’t Fear the Cornstarch: If you don’t have cornstarch, you *can* use just all-purpose flour, but you will lose some of that “melt-in-your-mouth” quality. That small amount of starch softens the proteins in the flour significantly.
• Frosting Stability: If your kitchen is warm, the cream cheese frosting might be a bit soft. Pop the bowl in the fridge for 10–15 minutes before spreading it on the cake to firm it up slightly.

Make It Your Own

• Berry Swap: This batter is robust enough to handle other berries. Raspberries work beautifully, though you may want to strain the seeds from the purée if you prefer a smoother texture. If you love that flavor profile, you might also enjoy our raspberry white chocolate cake.
• Cupcake Version: You can divide this batter into a muffin tin lined with paper liners. They will bake faster, likely taking 18–22 minutes. Check them early to ensure they stay moist.
• Lemon Twist: Strawberry and lemon are a classic Southern pairing. Rub a tablespoon of lemon zest into the sugar before mixing the batter, and add a teaspoon of lemon juice to the frosting for a brighter, tangy finish.
• Layer Cake: While this is designed as a sheet cake, you can bake it in two 8-inch round pans. You will need to reduce the baking time slightly and watch for doneness. You might need to make a 1.5x batch of frosting to cover the sides and filling adequately.

At the Table

This cake shines brightest at casual gatherings—think backyard barbecues, bridal showers, or afternoon tea. Since it is best served at room temperature (despite needing fridge storage), pull it out before your guests arrive so the crumb has time to relax.

I love serving this with a tall glass of iced tea or a strong cup of coffee to cut through the sweetness of the frosting. If you are looking for another chilled, fruit-forward dessert for a summer party, our strawberry tres leches cake is another crowd-pleaser that stays wonderfully moist.

The Final Slice

There is a special kind of magic in a homemade cake that uses real fruit. This fresh strawberry cake is more than just a dessert; it is a way to bottle the essence of the season and share it with the people you love. Whether you are an experienced baker or just starting out, this recipe delivers professional-level results with the comforting soul of a family favorite.

If you enjoyed this baking project, you might want to try our blueberry coffee cake next—it is another fruit-filled classic that is perfect for breakfast or dessert. We were inspired by this easy fresh strawberry sheet cake to create a version that hits all the right notes of Southern comfort.

We would love to see your creations! Snap a photo of your beautiful sheet cake and tag us on Instagram, Pinterest, or Facebook. Happy baking, y’all!