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
Wendy says
I’m on a diet right now, but really like to bake just to get my house to smell delicious. Anyway, I want to whip some up, have one question, do I shake the buttermilk, THEN measure it, or measure THEN shake?
Kathleen says
Hi Wendy, I shake then measure 🙂 No more shaking
Liz says
I am diabetic, I was wondering if I could use truvia in place of the sugar & use sugarfree jello?
Kathleen says
Hey Liz, I’ve never baked with truvia. It sounds like a great idea. Does truvia have any substitution recommendations on their packaging? Sugarfree Jello would work for sure.If you try it, please let us know how it works 🙂
Katrina says
I wondered about the pan size indicated in this recipe (9×13) when the title indicates this is a sheet cake, but I followed the recipe as written. Now my cake has been in the over for over 40 minutes and is nowhere near being done. I should have followed my gut and used a sheet cake pan which much larger. 🙁 My family is on the way for Easter dinner and I don’t think this cake is going to come through.
Kathleen says
Hi Katrina, I can’t imagine what happened. I definitely used a 9 X 13 inch baking pan and it worked out perfectly. Is is possible your oven runs cooler so it baked slower?
LJK says
I’m having the same problem.. 45 min and still in there.. since the top browned already I covered it with foil.
Sammi says
This might be a silly question but it’s titled sheet cake and the directions say a 9×13 dish. So do you mean a 9×13 sheet cake pan or a 9×13 baking dish? We made it for Easter in a 9×13 sheet pan and it doesn’t seem right. Thanks!
Kathleen says
Hey Sammi, I used a regular old 9 X 13 baking dish. How did your cake turn out?
Lisa says
I assume you refrigerate any leftovers?
Kathleen says
Hi Lisa Yes definitely 🙂
Jeanette says
How long then should we bake for cupcakes?
Kathleen says
Jeanette, I haven’t made cupcakes yet so I’m sorry I’m not exactly sure.
Kimmela says
I want to do something different for Easter. In steps 4 and 5, are they mixed together at the end. Also do I use half the cream cheese for in both mixtures?
Kathleen says
Hi Kimmela. In step 4 you’re making a sweetened cream cheese by beating ALL of the cream cheese with 1/3 cup of sugar.
In step 5, in another bowl, you beat the heavy cream with the lemon juice until frothy, then continue beating and add 1/3 c sugar until it creates stiff peaks. You’re making a flavored whipped cream in step 5.
Then, once you’ve made the whipped cream, you fold 1/2 of it into the sweetened cream cheese mixture from step 4. When it’s incorporated you fold in the second 1/2 of the sweetened cream cheese mixture just until it’s incorporated.
Hope this is helpful. Lmk if you have any other questions 🙂
Carrie says
Do you think this cake would work to double the receipe and cook in a jelly roll pan? I want to make this for Easter for our large family.
Kathleen says
Hey Carrie, I’m so sorry to reply so late to you! I’ve had a family emergency and have been out of town until today! I don’t think the jelly roll pan would work because I think there is too much batter.
Seneca says
Oh I just saw the comment about the frosting being to light to layer. I think I’ll bake the cake in a bundt pan instead.
Kathleen says
Hey Seneca, I’d love to hear how that turns out! Please let us know 🙂
Seneca says
I interested in making this recipe as a three layer cake. Do you think doubling the recipe would yield enough batter and frosting?
Darlene says
I have a question about the icing recipe.
It asked for “heavy cream”, I bought a table cream
18%. Should I be buying a whipping cream??
Hope to hear from you tonight since I’ve baked
the cake and will be making the icing tomorrow
for Easter Dinner.
Kathleen says
Hi Darlene, I’ve sent you an email. I think you should use the Heavy Cream instead of the Table Cream. Heavy Cream is 33%. I’ve never whipped up the lighter cream so I’m worried it might not be the right consistency or richness.
Gaela Ake Fisher says
This looks so good and I’m going to make it for Easter. do you think this would work as a layer cake, or is the frosting to “light” to keep it together?
Kathleen says
Hey Gaela. Yes, I do think that this frosting would be too light to use in a layer cake. I think it just might “squish” out between the layers!
Lindsay says
Is the strawberry jello the instant or cook to serve jello? I am not sure if it would make a difference, but it does not hurt to ask!
Kathleen says
Hi Lindsay! I just checked the original recipe and it didn’t specify. I don’t think it matters. Honestly, I can’t remember which one I used!!!LOL Sorry bout that!
MammyPammy says
Jello gelatin, not the jello pudding. (pudding is cooked or instant)
Kathleen says
Yes, this recipe calls for gelatin powder. I’ve clarified the recipe 🙂
Marla says
Do you think this would work as cupcakes too?
Kathleen says
Yes I think they’d be delish!
Lauren says
Another “stupid” question but am I correct in assuming that the jello isn’t already made and is still in powder form?
Kathleen says
Lauren, honestly, that is a Great question! Yes use the powdered form 🙂
Donna says
Do you have to line the pan with parchment paper? I don’t want to lift the cake out of the pan as I would not have a serving dish to put it on….
Kathleen says
Hi Donna, no then I wouldnt bother!
Susie says
In most of the pics, it looks like you omitted the chopped strawberries from the frosting because I don’t see them. I think I it looks better not seeing the chopped strawberries in the frosting and just garnishing with a fresh berry on top of each slice.
Kathleen says
Hi Susie. You’re right it doesn’t look like I added the strawberries to the frosting but I did. The recipe doesn’t have an overwhelming amount in the frosting. Funny thing is my sister and I had a long debate over this issue. She thought it would be better if they were only on the top-I like them in the frosting! LOL.
Hazel says
I made it last night. Shared it with my neighbors. Just one word perfection! So moist, tangy, and when you bite into the chopped strawberries. Gosh! I can’t wait for my mom to visit so I can serve this up. Thanks for sharing this one.
Kathleen says
Hazel, I’m so happy to hear that you enjoyed it!
Hazel says
I can just tast tha tender crumb. I’m off to get my ingredients. If all goes well I will serve this on Easter Sunday brunch
Kathleen says
Hazel, I hope you like it as much as we did!
Patricia says
Stupid question but what’s cake flour? Is that the same as cake mix?
Kathleen says
Not a stupid question at all and I’m happy you asked it 🙂 It’s a special flour that you buy in the baking section in a box. It isn’t a cake mix. It’s a flour that has lower protein that regular all purpose flour so it produces a more tender cake.
Valerie Torres says
Hi There! I live in Italy and have found tipo 00 which is a super refined flour, self rising flour and that’s about it in terms of a white flour for cakes and breads, aside from grainy flour of course. Think that would work?
Kathleen says
Hi Valerie. I have to say honestly since I haven’t baked with those specific products I really am not sure. I wish I could be more helpful!
Maria Gitto says
hi Valerie,
I live in Sunny Sicily Italy and i made this cake and used
Il Molino Farina 00 Per dolci which i found in a normal supermarket…the cake came out moist and perfect…hope this will help…Salute
Kathleen says
Hi Maria. Thanks so much for sharing!
Valerie Torres says
Ahhh.. Grazie Maria! Il Molino è perfetto! Pensavo che tipo 00 èd aguale di cake flour. La farò subito!!! Grazie mille!
Paula D says
Is the sugar thats in the frosting granulated or powdered?
Kathleen says
Hi Paula, the sugar is granulated 😉