Packed with genuine strawberry flavor, this homemade fresh strawberry sheet cake combines a concentrated strawberry reduction with powdered freeze-dried strawberries for a bright, fruity taste in every bite. The cake is soft, moist, and finished with a creamy strawberry buttercream—no gelatin or artificial flavors, just real strawberries and simple pantry ingredients.

This sheet cake is perfect for summer gatherings, potlucks, or any time you want a bold strawberry dessert. Below you’ll find ingredient notes, tips to ensure success, answers to common questions, and a clean recipe card with ingredients, instructions, storage guidance, and nutrition details.

I’ll be honest: chocolate will always be my top pick, but strawberry cake is a close second. This sheet cake is an easy, crowd-pleasing way to showcase summer strawberries. I’ve tested and refined the recipe multiple times to balance moisture, crumb, and concentrated strawberry flavor.

Ingredient Notes

Quantities and full step-by-step instructions are provided in the recipe card below.

• Strawberries – Fresh or frozen strawberries work. If using frozen, thaw and drain excess liquid before cooking down into the reduction.
• Lemon juice – Brightens and enhances strawberry flavor; optional but recommended.
• Unsalted butter – Preferred for controlling salt in both cake and frosting. If you use salted butter, reduce added salt slightly.
• Buttermilk – Keeps the crumb tender and moist. You can make a quick substitute by adding 1 tablespoon white vinegar to 1 cup whole milk; let sit 5–10 minutes.
• Red or pink food coloring – Optional for a more vivid pink color in cake and frosting.
• Freeze-dried strawberries – Use for concentrated strawberry flavor in the frosting; these are not the same as conventionally dried strawberries.

Top Tips for a Fail-Proof Strawberry Cake

• Use room-temperature ingredients for consistent mixing and the best texture.
• Avoid overmixing the batter; mix until just combined to keep the crumb tender.
• Watch the bake time closely—overbaking even by a minute can dry the cake.
• Chill the frosted cake 20–30 minutes before slicing to set the frosting and create cleaner slices.
• Use ripe, sweet strawberries to maximize flavor in the reduction.
• Adjust frosting consistency: add more powdered sugar to thicken, or a tablespoon of heavy cream at a time to thin.

Frequently Asked Questions

Can I use frozen strawberries for the strawberry reduction?

Yes. Thaw frozen strawberries completely and drain off excess liquid before pureeing and reducing to avoid adding too much moisture to the cake.

What is strawberry reduction?

Strawberry reduction is cooked-down strawberry puree combined with a bit of sugar (and optional lemon juice) until much of the excess water evaporates. This concentrates flavor and colors the puree. The finished reduction should be thick enough to coat the back of a spoon while remaining pourable.

Can I make this ahead?

Yes. Bake the unfrosted cake up to 2 days ahead and refrigerate tightly covered, or freeze for up to 2 months. The frosting keeps up to 3 days in an airtight container in the refrigerator; bring to room temperature and re-whip before using.

Why use freeze-dried strawberries?

Freeze-dried strawberries offer intense strawberry flavor and color in powder form without adding moisture, so they’re ideal for flavoring and tinting frostings.

Fresh Strawberry Sheet Cake

Author: Julie Maestre

Yield: 12 servings | Prep: 30 mins | Cook: 55 mins | Total: 1 hr 25 mins

Equipment

• 9 x 13-inch baking dish
• Electric mixer
• Large mixing bowls
• Rubber spatula
• Blender or food processor

Ingredients

For the Cake

• 1 pound strawberries, hulled and chopped (about 3 cups)
• 1 teaspoon lemon juice
• 2–3 tablespoons granulated sugar, depending on berry sweetness
• 2 3/4 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• 3/4 cup buttermilk, room temperature
• 2–3 drops red or pink food coloring (optional)

Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup freeze-dried strawberries, ground to powder
• 1/4 cup whole milk
• 1 teaspoon vanilla bean paste or vanilla extract
• 1/4 teaspoon kosher salt
• 2–3 drops red or pink food coloring (optional)

Instructions

For the Strawberry Reduction

1. Place strawberries in a blender and blend until smooth.
2. In a saucepan over medium heat, combine the strawberry puree, sugar, and lemon juice. Stir frequently and simmer until reduced to about 1 cup, 20–30 minutes. The reduction should be deep red, slightly thick, and still pourable.
3. Remove from heat and cool completely. Use 3/4 cup of the cooled reduction in the cake batter and reserve the remainder for the frosting if desired.

For the Cake

1. Preheat oven to 350°F (177°C). Line and grease a 9 x 13-inch baking pan.
2. Whisk together flour, baking powder, baking soda, and salt in a large bowl.
3. Cream butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in eggs one at a time, then add vanilla and 3/4 cup strawberry reduction.
5. Alternate adding the dry ingredients and buttermilk in three additions, beginning and ending with the dry ingredients. Mix just until combined. Add food coloring if desired.
6. Pour batter into prepared pan and bake 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool in the pan 15 minutes, then transfer to a wire rack to cool completely before frosting.

For the Frosting

1. Grind freeze-dried strawberries into a fine powder; let the container sit briefly so the dust settles when opened.
2. Beat butter until creamy. Add powdered sugar and strawberry powder on low speed, then increase and beat until fluffy, about 2 minutes.
3. Add milk, vanilla, and salt; beat until smooth. Adjust color with food coloring if desired.
4. Frost the cooled cake with an offset spatula, create swirls if you like, and top with fresh or crushed freeze-dried strawberries for a finishing touch.
5. Optionally, stir up to 1/4 cup of the remaining strawberry reduction into the frosting and reduce milk slightly for a more intensely flavored frosting; adjust to achieve desired consistency.

Storage & Freezing

Refrigerate the frosted cake in an airtight container for up to 3 days, or keep at room temperature for up to 1 day. To freeze, wrap tightly and freeze for up to 2 months. Frosting can be made up to 3 days ahead and stored in an airtight container in the fridge—bring it to room temperature and re-whip before spreading.

Nutrition

Approximate per serving: Calories: 670 kcal | Carbohydrates: 95 g | Protein: 6 g | Fat: 31 g | Sugar: 71 g.

Nutrition information is automatically calculated and should be used as an approximation.

Notes

• Room-temperature ingredients ensure even mixing and better texture.
• Do not overmix or overbake; both will dry the cake.
• Chill the frosted cake briefly before slicing for neater pieces.
• Taste and adjust sugar in the reduction based on your strawberries’ natural sweetness.