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Judy John

Strawberry Sheet Cake Recipe

This strawberry sheet cake delivers soft texture and fresh strawberry flavor in a simple, single-pan dessert. Easy to prepare and perfect for sharing, it balances sweetness with a light, fruity finish.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter melted
  • 2 eggs
  • 1/2 cup milk
  • 1 cup fresh strawberries chopped
  • 1 tsp baking powder
Frosting
  • 1 cup powdered sugar
  • 1/2 cup strawberry puree
  • 2 tbsp cream

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Sheet Pan
  • Oven
  • Cooling Rack
  • Whisk

Method
 

  1. Preheat oven to 350°F and grease a sheet pan. Keep batter preparation quick and smooth.
  2. Mix melted butter and sugar until combined. The texture should look glossy and smooth.
  3. Add eggs and milk, whisking gently. Avoid overmixing to keep the cake soft.
  4. Fold in flour, baking powder, and strawberries. Spread batter evenly in the pan.
  5. Bake until lightly golden and set in the center. A toothpick should come out clean.
  6. Cool completely before spreading frosting evenly. Slice into neat squares for serving.

Notes

For a softer crumb, avoid overbaking and mix gently. For slightly crisp edges, extend baking time slightly. Chill before slicing for cleaner cuts. Add vanilla or citrus zest for flavor twists. Store covered in the fridge up to three days.