Name: Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 ounces strawberries (washed and stemmed); 1 cup granulated sugar; ⅓ cup water; 4 ounces unsalted butter (room temperature – 1 stick); 1 cup granulated sugar; 2 large eggs (use whites only); 1 teaspoon pure vanilla extract; 3 cups all-purpose flour; 1½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon kosher salt; Zest of 1 lemon; ¾ cup whole milk; 3-4 drops pink food coloring (optional); 1 teaspoon strawberry flavoring (optional); About 1⅓ cups strawberry puree (from reduction); 8 ounces unsalted butter (room temperature – 2 sticks); 1 pound powdered sugar (approx. 3½ cups); 2 tablespoons heavy whipping cream (plus up to 1 more tablespoon as needed); ¼ cup strawberry reduction puree (reserved from cake)

Jump to Recipe· 4.2 from 59 reviews

There is something incredibly joyful about a Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe that just screams summer celebrations, family gatherings, or a special treat to brighten any day. This cake is a divine combination of tender, fruity cake layers infused with fresh strawberry puree and topped with luscious, creamy strawberry buttercream frosting. The natural sweetness of fresh strawberries shines through, complemented by a hint of lemon zest that adds just the right touch of brightness. It’s not only a feast for the taste buds but also a stunningly pink centerpiece that brings warmth and happiness to every occasion. Trust me, once you try this recipe, it will become one of your all-time favorites too!

Ingredients You’ll Need

The image shows a top view of several clear glass bowls arranged on a white marbled surface. The largest bowl near the top center contains a pile of white flour with a textured surface. To the right of the flour, there are smaller bowls with white baking powder and salt, and a yellowish liquid labeled eggs. Below these, a small bowl has a light brown vanilla liquid. On the bottom right, there is a bowl with pale yellow butter pieces and another with white milk. On the left side, a wooden cutting board holds fresh red strawberries with green tops, some whole and some scattered around. Nearby on the surface is a pink smoothie in a glass, a yellow lemon, a metal grater, and text labeling strawberry extract and pink food color. The setting is bright and clean, and the items are spaced neatly. Photo taken with an iphone --ar 4:5 --v 7

To whip up this delightful Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe, you’ll rely on a handful of simple yet incredibly important ingredients. Each one plays a vital role in delivering that perfect balance of soft texture, fresh flavor, and gorgeous color.

8 ounces strawberries: Fresh, ripe, and washed for the purest strawberry flavor in both the cake and the frosting.
1 cup granulated sugar: Enhances sweetness and works with the butter for a fluffy cake base.
⅓ cup water: Helps create the strawberry puree reduction for intense fruitiness.
4 ounces unsalted butter (room temperature – 1 stick): Provides richness and moisture in the cake batter.
2 large eggs: Bind the ingredients and add structure to the cake.
1 teaspoon pure vanilla extract: Adds depth and warmth to the cake’s flavor profile.
3 cups all-purpose flour: The foundation that gives the cake its tender crumb.
1½ teaspoons baking powder: Leavens the cake, making it light and airy.
1 teaspoon baking soda: Works in tandem with baking powder to ensure perfect rise.
½ teaspoon kosher salt: Balances sweetness and enhances all the flavors.
1 lemon: Zest brightens the cake with fresh citrus notes.
¾ cup whole milk: Adds moisture and richness to create a smooth batter.
3-4 drops pink food coloring (optional): Boosts the gorgeous strawberry pink hue without altering taste.
1 teaspoon strawberry flavoring (optional): Amplifies the strawberry essence if you want an extra punch.
8 ounces unsalted butter (room temperature – 2 sticks): Essential for the creamy, fluffy strawberry buttercream frosting.
1 pound powdered sugar (3 ½ cups): Sweetens and thickens the frosting to perfection.
2 tablespoons heavy whipping cream: Makes the buttercream silky and spreadable.
¼ cup strawberry reduction puree: Infuses the frosting with authentic strawberry freshness and color.

How to Make Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe

Step 1: Make the Strawberry Puree Reduction

First things first, start by washing, stemming, and chopping your fresh strawberries. Toss them into a medium saucepan with the sugar and water. Bring the mixture to a boil and then let it gently boil for about 15 minutes while stirring often. This process intensifies the natural sweetness and aroma as the strawberries soften and release their juices. Once done, remove from heat and gently mash the berries with a fork to create a chunky but fragrant puree. Set this aside to cool—you should have roughly 1⅓ cups which will be used in both the cake batter and frosting.

Step 2: Prepare Your Cake Pan and Preheat the Oven

While your puree cools, go ahead and preheat your oven to 350°F (175°C). Spray a 13″ x 9″ baking pan with cooking spray to ensure your cake doesn’t stick. If you’re planning to remove the cake from the pan to frost and serve it on a pretty platter, lining the bottom with parchment paper is a great idea. It helps with easy lifting and cleaner edges.

Step 3: Mix the Cake Batter

Using a stand mixer or a large bowl with a hand mixer, beat the softened butter until fluffy. Gradually add the granulated sugar and continue mixing on medium speed for about 3 to 4 minutes until light and creamy. Next, add the egg whites and vanilla extract to the butter mixture and beat again until fully incorporated. In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Then, alternate adding the dry ingredients and milk to the butter mixture—start and end with the flour blend. Mix just until everything comes together for a tender crumb.

Step 4: Add the Strawberry Puree and Lemon Zest

Hold back about ¼ cup of your strawberry puree for the frosting and fold the remaining puree into the cake batter along with freshly grated lemon zest. This combination will elevate the fresh fruitiness and add a subtle citrus brightness that balances the sweetness beautifully. For an extra pop of color, stir in 3 to 4 drops of pink food coloring and, if you want a stronger strawberry note, ½ to 1 teaspoon of strawberry flavoring.

Step 5: Bake the Cake

Pour your luscious batter into the prepared pan, smoothing it out evenly. Pop it in the oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Once baked, transfer the pan to a cooling rack. If you plan to frost the cake in the same pan, wait until the cake is completely cool before frosting. Otherwise, once cooled, carefully flip it out onto a serving platter before frosting.

Step 6: Make the Strawberry Buttercream Frosting

For the frosting, beat the softened butter until smooth using your mixer. Gradually add the powdered sugar in two batches, mixing well in between. Pour in your reserved ¼ cup of strawberry puree and one tablespoon of heavy cream, blending on medium speed until combined. If the frosting feels too thick, add another tablespoon of cream for the perfect spreadable consistency. This buttercream is rich, creamy, and bursting with fresh strawberry flavor, making it the perfect topper for your cake.

Step 7: Frost and Enjoy

Generously spread the freshly made strawberry buttercream frosting over the cooled cake, covering every inch with that gorgeous pink goodness. Now you have a stunning Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe ready to be sliced, shared, and devoured. Don’t forget to save a slice for yourself!

How to Serve Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe

A rectangular, single-layer cake with a soft, light pink sponge base is shown in a white dish. The top is covered with a smooth, pale pink frosting that has subtle, even swirls. On top of the cake, there are five fresh strawberries, each sliced thinly and fanned out in a decorative shape. One piece of the cake is cut out from the dish and placed on a white plate in the background, showing the thick layer of frosting sitting evenly on the cake. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Though the cake itself is a star, garnishing can elevate the presentation even more. Consider topping with halved fresh strawberries, a sprinkling of edible flowers, or a light dusting of powdered sugar. These touches add color, elegance, and a fresh burst of strawberry aroma just before serving.

Side Dishes

This cake pairs wonderfully with light, refreshing sides such as a crisp green salad with balsamic vinaigrette, or a scoop of vanilla bean ice cream to add creaminess alongside the strawberry sweetness. Fresh citrus sorbet is another fabulous partner to cut through the richness.

Creative Ways to Present

Serve slices of your Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe on vintage china for a charming tea party vibe or stack mini slices on a tiered dessert stand during celebrations. You can also create adorable cake pops or mini cupcakes using the same batter and frosting for bite-sized delights perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to three days. If you’ve topped it with fresh strawberries or other perishable garnishes, keep it in the refrigerator to preserve freshness and prevent spoilage.

Freezing

You can freeze this cake either frosted or unfrosted. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Frozen cake maintains its flavor and texture well for up to three months. Thaw overnight in the fridge before serving.

Reheating

This cake is best enjoyed at room temperature. If refrigerated or frozen, allow it to sit out for 30 to 60 minutes before serving. Avoid microwaving as it can affect the buttercream’s texture. Instead, let it slowly warm to bring out all those fresh strawberry notes and tender crumb.

FAQs

Can I use frozen strawberries for the puree?

Yes! Frozen strawberries work well if fresh aren’t available. Just thaw them completely and drain excess liquid before making the puree to avoid watering down the cake batter and frosting.

Is the pink food coloring necessary?

Not at all. The food coloring is purely optional and meant to enhance the cake’s beautiful strawberry pink color. The natural puree already adds lovely color and flavor.

Can I make this cake gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend, but be sure to choose one that includes xanthan gum for proper texture. Baking time might need slight adjustment.

How long does the strawberry buttercream stay fresh?

When stored in an airtight container in the refrigerator, the frosting stays fresh for up to five days. Always bring it to room temperature and re-whip before spreading.

Can I double this recipe for a larger cake?

Absolutely! You can double all ingredients and bake in a larger sheet pan or use two pans for multiple layers. Just monitor the baking time as larger cakes might take a bit longer.

Final Thoughts

Making this Fresh Strawberry Sheet Cake with Strawberry Buttercream Recipe feels like capturing the essence of summer in a slice of cake. Its delightful freshness, vibrant color, and creamy frosting are bound to make any occasion feel extra special. So gather your ingredients, roll up your sleeves, and treat yourself and your loved ones to this joyful, unforgettable dessert. You’ll be so glad you did!