Easy Homemade Fresh Strawberry Sheet Cake Recipe

There’s something undeniably nostalgic about a homemade strawberry cake. It reminds me of spring afternoons spent in my grandmother’s kitchen, where the sweet scent of fresh berries filled the air. But let’s be honest—most strawberry cakes rely on artificial flavors or boxed mixes. Not this one! This fresh strawberry sheet cake is bursting with real strawberries, making every bite taste like a spoonful of sunshine.

this RECIPE

It’s soft, moist, and incredibly easy to make, thanks to a secret ingredient—strawberry jello. Yes, it enhances the color and adds a little extra berry boost, but the real magic comes from fresh strawberry puree mixed right into the batter and frosting. If you love strawberries, this cake is going to become your new favorite dessert!

A sweet memory in every bite

Growing up, my mom made a version of this cake every summer. It was her go-to for birthdays, picnics, and just about any gathering where dessert was required. I remember sneaking into the kitchen, swiping a finger through the frosting before she caught me (and pretending like I hadn’t).

One summer, we decided to experiment with using fresh strawberries instead of just relying on boxed cake mix. That first bite was a game-changer! The natural sweetness and slight tartness of real strawberries made the cake taste so much better. Now, it’s the only way I make it. And every time I bake it, the scent alone takes me right back to those childhood summers—barefoot in the kitchen, waiting for that first, warm, frosting-covered bite.

Where does strawberry cake come from?

Strawberry cake has been a beloved Southern tradition for decades. While the classic version often uses a boxed mix and artificial strawberry flavoring, home bakers have been finding ways to make it fresher and more flavorful by adding real fruit. In the past, before refrigeration, strawberries were often preserved by mixing them with sugar and using them in desserts. This sheet cake is a modern twist on that old-fashioned tradition—light, fluffy, and packed with berry goodness.

Let’s talk ingredients: fresh, sweet, and simple

Fresh strawberries

The star of the show! Fresh strawberries give this cake a natural sweetness and a pop of flavor. When choosing berries, go for bright red ones that are firm and fragrant. If strawberries aren’t in season, frozen ones will work too—just thaw and drain them first.

Strawberry jello

This is what gives the cake its signature pink color and an extra punch of berry flavor. If you prefer a completely natural cake, you can skip it, but I find it enhances the taste without overpowering the fresh strawberries.

Butter

Butter adds richness and moisture to the cake. Make sure it’s softened so it blends smoothly with the sugar. If you’re out of butter, you can substitute half with oil for an extra moist cake.

Buttermilk

Buttermilk gives the cake a slight tang and keeps it tender. If you don’t have any, just mix ½ cup of milk with ½ tablespoon of lemon juice or vinegar and let it sit for five minutes—homemade buttermilk in a pinch!

Cream cheese

This is the key to the smooth, tangy frosting. It balances the sweetness of the powdered sugar and pairs perfectly with strawberries. If you need a lighter option, mascarpone cheese works too.

The tools you’ll need

A 13×9-inch baking dish

This sheet cake bakes beautifully in a standard 13×9-inch dish. If you don’t have one, you can use two 8-inch round pans for a layered cake.

A mixer

A hand or stand mixer makes whipping the butter, sugar, and eggs a breeze. If you don’t have one, you can mix by hand—it just takes a little more effort!

A blender or food processor

To get that smooth strawberry puree, you’ll need to blend fresh strawberries. If you don’t have a blender, mashing them with a fork works too, but you’ll have a chunkier texture.

Step-by-step: baking the perfect strawberry sheet cake

1. Preheat and prep

Set your oven rack in the middle and preheat to 350°F. Grease your baking dish with non-stick spray or butter to prevent sticking.

2. Cream the butter, jello, and sugar

In a large bowl, beat the softened butter, strawberry jello, and sugar together for about two to three minutes until light and fluffy. This step is key to a soft cake!

3. Add eggs and vanilla

Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.

4. Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution, so you don’t get any clumps in the batter.

5. Mix everything together

Gradually add half of the dry ingredients to the butter mixture and mix. Pour in all of the buttermilk and stir well. Then, add the remaining flour and mix until just combined.

6. Stir in the strawberry puree

Gently fold in the ½ cup of fresh strawberry puree. The batter will turn a beautiful pink and smell absolutely amazing.

7. Bake

Pour the batter into the prepared dish and bake for 38-42 minutes. Check with a toothpick at the 38-minute mark—if it comes out clean, it’s done! Let the cake cool completely before frosting.

Making the strawberry cream cheese frosting

While the cake cools, whip up the frosting:

1. Beat the softened cream cheese and butter until smooth.
2. Gradually add powdered sugar, mixing well.
3. Stir in vanilla extract and strawberry puree for a beautiful pink color and fresh flavor.

Spread the frosting over the cooled cake, and you’re done!

Variations to try

• Make it gluten-free: Swap the flour for a 1:1 gluten-free baking blend.
• Turn it into cupcakes: Pour batter into lined cupcake tins and bake for 18-20 minutes.
• Add white chocolate chips: Fold in ½ cup for extra richness.
• Use a different frosting: A simple whipped cream topping works great for a lighter option.

Serving and presentation ideas

For a picture-perfect cake, garnish with sliced strawberries or a sprinkle of powdered sugar. Serve it with vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

What to drink with it?

This cake pairs beautifully with:

• A glass of cold milk (classic and comforting).
• Strawberry lemonade (refreshing and fruity).
• A crisp rosé wine (for an elegant touch).

Storing and reheating tips

Store the cake in an airtight container in the fridge for up to five days. To keep it moist, let it come to room temperature before serving. If freezing, wrap slices in plastic wrap and store for up to three months.

Frequently asked questions

1. Can I use frozen strawberries?

Yes! Just thaw and drain them before blending into puree.

2. Can I make this cake ahead of time?

Absolutely! Bake the cake a day in advance and frost it right before serving.

3. How do I make it less sweet?

Reduce the sugar by ¼ cup in the cake and use less powdered sugar in the frosting.

4. Can I make this cake without jello?

Yes! Just add an extra ¼ cup of strawberry puree for flavor.

5. What if I don’t have buttermilk?

Mix ½ cup of milk with ½ tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

This easy homemade fresh strawberry sheet cake is pure bliss in every bite. Give it a try and make it your own—I’d love to hear how it turns out!

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