Moist Strawberry Sheet Cake Recipe for Parties and Potlucks

My strawberry sheet cake is all about bright, fresh strawberry flavor in every bite. Made from scratch with a homemade strawberry reduction and a touch of strawberry Jell‑O for a delicate pink color, this cake is moist and tender. A creamy strawberry buttercream finishes it — perfect for summer gatherings, birthdays, and potlucks.

Fresh Strawberry Sheet Cake

I prefer sheet cakes for parties because they serve a crowd and are easy to slice. This recipe uses real strawberries simmered into a concentrated reduction for genuine berry flavor. A small amount of strawberry Jell‑O powder boosts color and sweetness without masking the fruit. When fresh berries aren’t available, frozen strawberries work well if thawed and drained.

This sheet cake also makes a great base for strawberry cake pops if you want to repurpose leftovers.

Time-Saving Tip

If you’re short on time, substitute ½ cup of good-quality strawberry jam or preserves for the homemade reduction in both the batter and the frosting. It’s an easy shortcut that preserves the strawberry flavor while cutting prep time.

Strawberry Sheet Cake Recipe

This easy sheet cake is made with real strawberries for fresh, fruity flavor. It’s moist, fluffy, and topped with a creamy strawberry frosting.

Prep Time:
30 mins

Cook Time:
1 hr 11 mins

Cool Time:
2 hrs

Total Time:
3 hrs 41 mins

Equipment

• Kitchen scale (optional)
• High-powered blender
• Rimmed baking sheet (13×18-inch)
• Hand mixer

Serves
24
slices

Ingredients

For the Strawberry Reduction

• 2 pounds fresh strawberries, washed and sliced*

For the Cake

• 2½ cups all-purpose flour
• 2 tablespoons strawberry Jell‑O powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ¾ cup unsalted butter, room temperature (1½ sticks)
• 1½ cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ½ cup whole milk, room temperature
• ½ cup strawberry reduction (from above)

For the Frosting

• 1½ cups unsalted butter, slightly melted (3 sticks)
• 2–3 tablespoons heavy cream (35% fat)
• 1 teaspoon pure vanilla extract
• 5 cups powdered sugar
• ½ cup strawberry reduction (from above)

Instructions

For the Strawberry Reduction

1. Place the washed and sliced strawberries into a blender and puree on high until smooth, about 3–5 minutes.
2. Transfer the puree to a medium saucepan and simmer over low heat for about 45 minutes, whisking often, until reduced by half. Slow, gentle simmering concentrates the flavor and prevents thinning the batter or frosting.
3. Let the reduction cool completely (at least 2 hours) before using in the cake and frosting.

For the Cake

1. Preheat the oven to 350°F. Line a 13×18-inch rimmed baking sheet with parchment (leave a little overhang for easy removal) and lightly spray the parchment.
2. Whisk together the flour, strawberry Jell‑O powder, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, beat the butter and granulated sugar on high until lighter in color, about 2 minutes. Scrape down the bowl.
4. Add the eggs and vanilla, beating on high until fluffy, about 1 minute. Scrape the bowl again.
5. On low speed, beat in the milk until combined (about 30 seconds). The batter may look slightly curdled — that’s normal.
6. On low speed, add the dry ingredients and beat just until combined, scraping the bowl. Avoid overmixing; stop when there are no large streaks of flour.
7. Gently fold in ½ cup of the cooled strawberry reduction — do not overmix.
8. Pour the batter into the prepared sheet pan and spread it evenly.
9. Bake 26–27 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

For the Frosting and Assembly

1. While the cake cools, beat the slightly melted butter, heavy cream, and vanilla in a large bowl until smooth, about 1 minute.
2. Gradually beat in the powdered sugar until incorporated, then beat on high until light and fluffy, about 5 minutes.
3. Stir in ½ cup of the strawberry reduction until evenly combined.
4. Spread the frosting in an even layer over the cooled cake and decorate as desired. If using fresh strawberries as decoration, add them just before serving to avoid watery frosting.

Notes

*Frozen strawberries can be used but should be fully thawed first for a smooth puree.

Tips:

• Measure flour with the spoon-and-level method to prevent a dry cake.
• Extra strawberry reduction keeps for several days in a sealed container in the refrigerator and makes a great ice cream topping.
• Add fresh strawberry slices to the decorated cake just before serving to prevent juice from running into the frosting.

To make a layer cake: Pour the batter into two or three 8- or 9-inch round pans (fill only about halfway) and bake about 30–35 minutes.

Storage: Store at room temperature in an airtight container up to 1 day, refrigerated up to 4 days, or frozen (wrapped tightly) up to 3 months. Thaw overnight in the fridge before serving for best texture and flavor.

Nutrition Facts

Strawberry Sheet Cake Recipe

Amount Per Serving (1 slice)

Calories 377

Fat 19g — 29% DV

Saturated Fat 12g — 75% DV

Cholesterol 71mg — 24% DV

Sodium 147mg — 6% DV

Carbohydrates 51g — 17% DV (Sugar 40g)

Protein 3g — 6% DV

*Percent Daily Values are based on a 2000 calorie diet.

Author:
Becky Hardin

Course: Cake, Dessert

Cuisine: American

How to Make Strawberry Sheet Cake Step-by-Step

Puree the strawberries: Place 2 pounds of washed, sliced strawberries in a blender and puree until smooth, about 3–5 minutes.

Cook the reduction: Simmer the puree over low heat for about 45 minutes, whisking often, until reduced by half. Cool completely (at least 2 hours) before using — I often make this the night before.

Prep to bake: Preheat oven to 350°F. Line and spray a 13×18-inch rimmed sheet pan. Bring butter, eggs, and milk to room temperature and slightly melt the butter for the frosting.

Whisk dry ingredients: Combine 2½ cups flour, 2 tbsp strawberry Jell‑O, 2 tsp baking powder, 1 tsp baking soda, and ½ tsp kosher salt.

Cream the butter: Beat ¾ cup room-temperature butter and 1½ cups sugar until light, then add 3 eggs and 1 tsp vanilla; beat until fluffy. On low speed, mix in ½ cup milk, then add dry ingredients just until combined.

Stir in the reduction: Fold ½ cup of the cooled strawberry reduction into the batter. Pour into the prepared pan and bake 26–27 minutes, or until a toothpick comes out clean. Cool completely.

Make the frosting: Beat 1½ cups slightly melted butter, 2–3 tbsp heavy cream, and 1 tsp vanilla until smooth. Gradually add 5 cups powdered sugar and beat until fluffy, then mix in ½ cup strawberry reduction.

Frost and serve: Smooth an even layer of frosting over the cooled cake and decorate as desired. Add fresh strawberries right before serving to avoid extra moisture on the frosting.

How to Store

Keep leftover cake in an airtight container at room temperature for up to 1 day, refrigerated up to 4 days, or frozen (wrapped tightly in two layers of plastic and a layer of foil) for up to 3 months. Thaw overnight in the fridge before serving for the best texture and flavor.

Note: This recipe uses more than 10 ingredients. While we typically aim for simpler recipes, this strawberry sheet cake is worth the extra ingredients for its flavor and texture.