clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
strawberry sheet cake

Fresh Strawberry Sheet Cake

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 1 Sheet Cake 1x


Fluffy strawberry sheet cake and buttercream both made with fresh strawberries.



For the Fresh Strawberry Cake

  • 3/4 C Unsalted Butter, at room temperature (1 1/2 Sticks)
  • 2 C Granulated Sugar
  • 4 TBSP Canola Oil (or vegetable oil)
  • 4 Lg Eggs, at room temperature
  • 3 C Cake Flour
  • 4 tsp Baking Powder
  • 1 tsp Salt
  • 2 TBSP Strawberry Jello Powder
  • 1 C Buttermilk, at room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 C Fresh Strawberry Puree

For the Fresh Strawberry Buttercream

  • 1 C Unsalted Butter, at room temperature (2 Sticks)
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Salt
  • 4 C Powdered Sugar
  • 4 TBSP Fresh Strawberry Puree
  • 24 TBSP Heavy Cream (to thin the buttercream to desired consistency)


For the Fresh Strawberry Cake

  • Preheat the oven to 350 and line a 9X13 pan with parchment paper (or nonstick spray)
  • Puree and strain the strawberries. Set aside.
  • In the bowl of a stand mixer, cream the butter, sugar, and oil for 5 minutes.
  • Add the eggs, 1 at a time, until combined.
  • In a separate bowl, whisk together the cake flour, baking powder, salt, and strawberry jello powder.
  • In a liquid measuring cup (or any large cup) stir together the buttermilk, vanilla extract, and 1 C of strawberry puree.
  • Alternate adding the flour mixture and the buttermilk mixture into the stand mixer bowl. Add in 5 total additions, starting and ending with the flour mixture. (So add 1/3 of the flour, then 1/2 of the buttermilk, and repeat until combined.)
  • Pour the batter into the prepared pan and bake for 35-40 minutes. Let cool completely.

For the Fresh Strawberry Buttercream

  • In the bowl of a stand mixer, beat the butter alone for 10 minutes, scraping down the bowl half way through.
  • Add the salt and vanilla. Mix for 1 minute.
  • Add the powdered sugar in 2 additions (2 cups at a time) and mix for 3 minutes after each addition.
  • Add the strawberry puree and mix 1 minute.
  • You can stop there, or add cream 1 TBSP at a time to reach your desired consistency.
  • Spread the buttercream over the cooled cake in an even layer and serve.


  • If you don’t have cake flour – you can use regular flour + cornstarch. For every 1 C of AP flour, sub in 2 TBSP of cornstarch. **This does not mean ADD 2 TBSP cornstarch.** To measure correctly – Use a 1 C measuring cup and put 2 TBSP cornstarch in the bottom. Then, using a spoon, scoop AP flour to fill the rest of the cup up, then level off with a butter knife.
  • You can also bake this on a regular full sized sheet pan. The cake will be thinner – bake at 350 for 25-30 minutes, then check the center with a toothpick.
  • For cupcakes – only use 2 tsp of baking powder instead of 4. And bake at 325 for 20-22 minutes. 

Keywords: fresh strawberry cake, strawberry buttercream, fresh strawberry desserts