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A slice of Strawberry sheet cake on a plate

Strawberry Sheet Cake with Lemon Frosting

Strawberry sheet cake is bursting w/ fresh berries & a hint of tangy lemon! The tender cake & fluffy lemon cream cheese frosting are a must-try!
Course Dessert
Cuisine American
Keyword How Do I Make Strawberry Sheet Cake, How To Make Strawberry Sheet Cake, Strawberry Sheet Cake, Strawberry Sheet Cake Recipe, strawberry sheet cake with lemon cream cheese frosting
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 603kcal
Author Kathleen



  • 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


  • 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


  • Preheat oven to 350 degrees.  Spray a 9 X 13-inch baking dish with nonstick cooking spray. Line 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 until creamy.  Slowly add sugar then continue to beat 4-5 minutes until it's fluffy.  Add eggs one at a time, and beat after each addition until they're incorporated.  Add lemon juice and vanilla and mix in.
  • In a small bowl combine flour, strawberry jello, baking soda, and salt.  Add the flour mixture to butter mixture alternating with the buttermilk, beginning and ending with the flour mixture, mixing until just combined.  Gently stir in strawberries.  Pour batter into prepared baking pan and bake in 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 with 1/3 cup of sugar until mixture is smooth.  Fold in strawberries.
  • In a large bowl, beat the cream and lemon juice until mixture is frothy. Continue beating on medium-high speed and gradually add the remaining 1/3 cup sugar.  Beat until 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 :)


Serving: 1/12 of the recipe | Calories: 603kcal | Carbohydrates: 69g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 132mg | Sodium: 206mg | Potassium: 144mg | Sugar: 48g | Vitamin A: 1236IU | Vitamin C: 11mg | Calcium: 76mg