This strawberry sheet cake with lemon cream cheese frosting recipe is so simple but delivers phenomenal results! I love cake recipes that use standard pantry ingredients as this sheet cake recipe does. There’s nothing fancy except the results!
Like all good strawberry cake recipes, it uses tons of fresh strawberries. I think fresh is best in fruit cake recipes!
After tasting this fantastic sheet cake, I’m sure you’re gonna want more of the same. Strawberry poke cake, strawberry pound cake, strawberry shortcake cake, and strawberry cake (3 glorious layers) feed a crowd and knock their socks off delicious!
Let’s start baking!
What I Love About This Recipe
- The fluffy lemony cream cheese frosting
- The fresh strawberries in the cake and frosting
- Makes plenty to go around
- Looks as good as it tastes
How To Make Strawberry Sheet Cake Recipe
- Combine the butter and sugar until fluffy. Add the eggs one at a time, followed by the vanilla and lemon juice.
- Combine the dry ingredients.
- Add the dry ingredients alternating with the buttermilk. Mix until just combined.
- Fold in the strawberries, spread the batter in the pan, and bake.
- To prepare the frosting, cream together 1/2 the sugar and the cream cheese. Fold in the strawberries.
- In a separate bowl, mix the heavy cream and lemon juice until frothy. Mix on medium-high speed, adding in the remaining sugar until stiff peaks form.
- Fold the cream into the cream cheese mixture. Spread over the cake.
***See the full instructions below.
Strawberry Sheet Cake Ingredients
Cake:
- Butter: I use unsalted butter at room temperature.
- Sugar: Granulated sugar.
- Eggs: I use large eggs. It’s best to use room temperature eggs.
- Lemon: I suggest using a fresh lemon. One ripe lemon should be plenty for both the cake and frosting. There are lots of different ways to juice a lemon, but I like to roll it on the counter with firm pressure to get the juices flowing before I cut it.
- Cake Flour: Cake flour has lower gluten and makes the cake more tender. I highly suggest it, but in a pinch, you can use all-purpose flour with a bit of corn starch mixed in. Put 2 tablespoons of corn starch at the bottom of the 1 cup measuring cup and add all-purpose flour on top of it. Put 1 tablespoon in the 1/2 cup
- Strawberry Jello: This is added strait from the box as a dry ingredient.
- Baking Soda: This gives the cake it’s rise.
- Salt: Regular table salt.
- Buttermilk: Be sure to shake the buttermilk well before measuring it out.
- Strawberries: I prefer using fresh strawberries.
Frosting:
- Cream Cheese: At room temperature.
- Sugar: Granulated sugar.
- Strawberries: Again, I prefer using fresh strawberries.
- Cream: Heavy cream.
- Lemon Juice: I suggest using a fresh lemon
Tips
- Chopping the strawberries – The berries should be chopped or diced into small pieces. Big chunks will create soggy pockets in the cake.
- Folding – The key to fluffy frosting and a light, airy cake is to fold in the strawberries by hand.
- To fold, pull your spatula through the middle of the batter and fold one side.
- Continue that until everything is well mixed. Stirring will knock the air out of the whipped cream and cake batter, and it also breakdown the berries.
Storing + Freezing + Make-Ahead
Store this cake in a well-sealed container in the fridge. If you don’t have a top for your cake pan, you can use toothpicks to keep the clingwrap from sticking to the frosting.
- How Long Can You Keep This In The Fridge? This cake will last up to 4 days in the fridge, but the frosting starts to lose its texture after a couple of days.
- Can You Freeze This? I don’t recommend freezing the frosted cake. However, the cake itself will freeze just fine using proper freezing techniques. Allow it to thaw in the fridge overnight and frost it just before serving.
- Cake Make-Ahead Tips: You can make the cake a day or two ahead of time, but hold off on the frosting until you’re ready to serve. You can also freeze your cake as a make-ahead step.
- Food Safety: If you’d like more info on food safety check out this link.
More Sheet Cake Recipes
Sheet cake is the way to go to feed a crowd! Be sure to try these!
- Pig Pickin Cake
- Texas Sheet Cake
- Pineapple Sheet Cake
- Coca Cola Cake
- Caramel Apple Sheet Cake
- Coconut Sheet Cake
- Pineapple Sunshine Cake
- Pina Colada Sheet Cake
- Lemon Buttermilk Cake
- Pina Colada Sheet Cake
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Strawberry Sheet Cake with Lemon Frosting
Ingredients
Cake:
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 2 eggs large
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups cake flour
- 2 tablespoons strawberry flavored jello gelatin powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk well shaken
- 2/3 cups fresh strawberries chopped
Frosting:
- 8 ounces cream cheese at room temperature
- 2/3 cups sugar divided
- 2/3 cups fresh strawberries chopped
- 1 1/2 cups heavy cream
- 3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line the baking dish with parchment paper with the long sides extending 2-3 inches. Spray parchment with nonstick cooking spray.
- Using a stand-up electric mixer, beat butter (1 cup) until creamy. Slowly add sugar (2 cups) then continue to beat for 4-5 minutes until it's fluffy. Add eggs (2) one at a time, and beat after each addition until they're incorporated. Add lemon juice (2 teaspoons) and vanilla (1 teaspoon) and mix in.
- In a small bowl combine flour (2 1/2 cups), strawberry jello (2 tablespoons), baking soda (1/2 teaspoon), and salt (1/4 teaspoon). Add the flour mixture to the butter mixture alternating with the buttermilk (1 cup), beginning and ending with the flour mixture, mixing until just combined. Gently stir in strawberries (2/3 cups). Pour batter into the prepared baking pan and bake in the preheated oven for 30-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake completely. Lift the cake out of the pan, using the parchment paper extensions.
- Make the frosting: In a large bowl, beat the cream cheese (8 ounces) with 1/3 cup of sugar until the mixture is smooth. Fold in strawberries (2/3 cups).
- In a large bowl, beat the cream (1 1/2 cups) and lemon juice (3 tablespoons) until the mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar. Beat until the mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until just incorporated. Fold in the rest of the whipped cream mixture.
- Immediately spread the top and sides of the cake with frosting. Serve 🙂
Fans Also Made:
Notes
- Chopping the strawberries – The berries should be chopped or diced into small pieces. Big chunks will create soggy pockets in the cake.
- Folding – The key to fluffy frosting and a light, airy cake is to fold in the strawberries by hand. To fold, pull your spatula through the middle of the batter and fold one side. Continue that until everything is well mixed. Stirring will knock the air out of the whipped cream and cake batter, and it also breakdown the berries.
Nutrition
Source: Southern Living
Chris says
Can Frozen strawberries be substituted?
Kathleen says
Hi Chris. Yes, they can but be sure to thaw and dry them on paper towels so you don’t add extra moisture to the batter.
Jeanette says
Came out good but my family thought the frosting was too tart: I used powdered sugar although the recipe calls for sugar.
Any ideas on how to make it less tart.
And, can I make it with vanilla instead?
Kathleen says
Hi Jeanette. Just adjust or omit the lemon juice. Yes, vanilla would be lovely in place of the lemon juice.
Mindy says
Can I use strawberry powder instead of the jello? Thank you
Kathleen says
Hi, Mindy. I haven’t tried strawberry powder, sorry, I can’t advise.
Jacqui Smith says
Made this first the first time for a fundraiser dinner as a 12×18 sheet cake. It was a hit! It was a little bit dense, but I think it was because I did not have access to cake flour, so I substituted 3/4C + 2T all-purpose and 2T cornstarch per cup of cake flour. Worked in a pinch, but will try to find the cake flour next time. Also reduced baking time by 10 minutes but kept same temp. since I used a 12×18 instead of 9×13. Will definitely make this again! Thank you for sharing this recipe!
Kathleen says
Hi, Jacqui! Wow, congrats, it was a hit! Thanks so much for your positive feedback 🙂
Rebecca says
Made this for a birthday cake . Excellent and so easy to make
Kathleen says
So happy you enjoyed, Rebecca!
vaniscreative says
Wow, Nice post
Kathleen says
Thank you!
vaniscreative says
nice post..vThanks For sharing
Kathleen says
Thank you too!
Mimi says
If I could give 20 stars I would..this cake is beautiful & incredibly DELICIOUS!!! Like others, this frosting is simply AMAZING!! So glad I found your site, I’ve already bookmarked other recipes…you have a lovely website without overwhelming dialogue. Thank you for sharing this delightful, spring treasure!
Kathleen says
Thank you so muchSue! So glad you enjoyed the cake!!
Michelle says
The frosting recipe just says sugar. This is powdered sugar, correct?
Kathleen says
Hi, Michelle. Yes
Jacqui Smith says
I used granular sugar and it worked well!
Shopnideas says
This is the best cake ever I will be making it again.
Kathleen says
Wow! Thank you so much! 🙂
Blissmygift says
BEST. STRAWBERRY. CAKE. EVER!
I will make this cake again and again.
Thanks for sharing
Kathleen says
OMG, thank you so much!!
Mahie Bakery House says
Thank you so much for your recipes. I try your recipes it is very soft and delicious I look forward to your next recipes.
Kathleen says
Thank you so much too! I’m so happy you like our recipes 🙂
Bakingo says
Thank you for sharing your wonderful recipe. Can’t wait to try this STRAWBERRY SHEET CAKE.
For more Birthday cakes
Kathleen says
Thank you so much!
CCB says
Hi there, I would love to make this as a half sheet cake (12×18) do you know if I’d need to double the recipe? Thanks!
Kathleen says
A 9×13 inch baking pan has a volume of 14 cups, A 12X18 inch baking pan has a volume of 16 cups. So you really can’t double it. I think I’d just use the half sheet, reduce baking time, and expect a thinner resulting cake. I hope this helps <3
car lam says
very delicious cake!!! Everyone loved it, altho I thought it was a bit too sweet!! The frosting was amazing! will definitely make again! Made it for Mothers day!
Kathleen says
I love the frosting too! Glad you liked it, Car Lam!
Ronak Mehta says
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
Kathleen says
You’re welcome, Ronak! ❤️?
Rachel Boyle says
I have made this recipe several times, but I convert it to cupcakes. They come out a little dense for cupcakes, but are definitely delicious. Do you have any recommendations on how to thicken the frosting for piping? It’s my favorite frosting I have ever made, but piping it has been a challenge!
Thanks in advance!
Kathleen says
Hi Rachel! I usually add more powdered sugar in the frosting to thicken it up. It should do the trick! But if it’s already too sweet, you can use heavy cream or cornstarch instead to offset the sweetness. Hope this helps! ?
TJ says
BEST. STRAWBERRY. CAKE. EVER! I will make this cake again and again.
Kathleen says
Thanks, TJ! Glad you like this cake! 🙂
BarbarA S says
This is the best cake ever I will be making it again. It turned out exactly the way the photo look and it tastes wonderful
Kathleen says
Hi, Barbara! Thank you so much! I’m so happy it was great! I hope you’ll make this cake again soon! <3