Moist Vanilla Strawberry Sheet Cake

Name: Moist Vanilla Strawberry Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups sugar; ½ cup unsalted butter, softened; 1 cup milk; 3 large eggs; 2 ½ teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; 1 cup fresh strawberries, diced; 1 cup unsalted butter, softened; 4 cups powdered sugar; ½ cup fresh strawberries, mashed; 2 teaspoons vanilla extract; 2 tablespoons heavy cream

Highlighted under: Bakeshop Favorites

I absolutely love making this Moist Vanilla Strawberry Sheet Cake for gatherings, especially in the summertime. The combination of fluffy vanilla cake with fresh strawberries always brings a smile to everyone’s face. Each bite is infused with a burst of strawberry flavor, and the silky frosting adds the perfect finishing touch. This cake is not only delicious but also easy to prepare, making it a perfect choice for anyone looking to impress without spending hours in the kitchen.

Created by

Georgia Lane

Last updated on 2026-02-24T01:48:47.879Z

When I first created this Moist Vanilla Strawberry Sheet Cake, I wanted to capture the essence of summer in a dessert. I played around with the vanilla batter and decided to fold in fresh, diced strawberries to bring an extra layer of flavor. The result was magical! The strawberries not only add sweetness but also keep the cake moist and tender for days.

One tip I learned along the way is to use a combination of fresh and slightly mashed strawberries in the frosting. This trick amplifies the fruit flavor without making it overly sweet, ensuring every slice of cake is a delightful experience. Trust me, it becomes an instant favorite!

Why You Will Love This Recipe
Moist and fluffy texture that melts in your mouth
Fresh strawberries add natural sweetness and vibrant color
Perfect for any occasion, from casual picnics to celebrations

Perfecting the Cake Texture

Achieving the right texture for your cake is essential for the moistness and fluffiness that this recipe promises. Carefully measuring the flour is crucial; too much can lead to a dense cake. I recommend using a kitchen scale for precision or the spoon-and-level method. Also, don’t skip the creaming step; beating the butter and sugar until light and fluffy incorporates air, creating a tender crumb. Make sure your butter is at room temperature, as this helps it blend better and leads to a lighter cake.

Another important factor is not overmixing once the flour is added. Mix just until you no longer see dry flour in the batter—this helps avoid gluten development, which can make the cake chewy. When it’s time to fold in the strawberries, take your time to gently combine them without breaking them apart. The visual cue here is to maintain big, juicy pieces of strawberry throughout the batter, which will create delightful bursts of flavor in every slice.

Strawberry Benefits and Options

Fresh strawberries are the star of this cake, adding both natural sweetness and moisture. Look for ripe, firm strawberries at their peak; they should be bright red with no white patches. You can slice some for the frosting decoration, which adds a lovely visual appeal. For a twist, consider using other berries like raspberries or blueberries; they pair wonderfully with vanilla and can be substituted in the same quantity. If strawberries are out of season, you could use frozen ones—just make sure to thaw and drain them thoroughly before adding to the batter to prevent excess moisture.

Mashed strawberries in the frosting not only enhance the strawberry flavor but also add a lovely pink hue. For a more vibrant color, you might choose to puree the strawberries instead of mashing, which would also make the frosting smoother. If you'd like a more indulgent frosting, consider adding a few tablespoons of cream cheese for a tangy twist. This variation would complement the sweetness of the cake beautifully while keeping the frosting stable and easy to spread.

Ingredients for Moist Vanilla Strawberry Sheet Cake

For the Cake

2 cups all-purpose flour
1 ½ cups sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup fresh strawberries, diced

For the Frosting

1 cup unsalted butter, softened
4 cups powdered sugar
½ cup fresh strawberries, mashed
2 teaspoons vanilla extract
2 tablespoons heavy cream

Instructions

How to Make the Cake

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x13 inch sheet pan with butter or cooking spray.

Mix the Cake Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, milk, and vanilla, mixing well. Gradually combine the flour, baking powder, and salt until just blended.

Fold in the Strawberries

Gently fold in the diced strawberries into the batter, taking care not to overmix.

Bake the Cake

Pour the batter into the prepared sheet pan and smooth the top. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Make the Frosting

In a separate bowl, beat the softened butter until creamy. Gradually add powdered sugar, and then mix in the mashed strawberries, vanilla extract, and heavy cream until smooth.

Frost the Cake

Once the cake has cooled, spread the strawberry frosting evenly over the top. Decorate with additional strawberry slices if desired.

Enjoy Your Cake!

Pro Tips

For the best flavor, use ripe strawberries. You can also substitute some of the sugar in the cake for more fruit if you prefer a natural sweetness.

Storage and Make-Ahead Tips

This cake can be made ahead of time, making it ideal for gatherings. Once cooled, store the unfrosted cake wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for up to 5 days. This will preserve its moistness. Frosting can be made in advance too; store it in an airtight container in the fridge for up to a week. Before using, simply bring it back to room temperature and re-whip it for a few seconds to restore its creamy consistency.

If you're looking to freeze the cake, I recommend slicing it into individual squares before wrapping each piece in plastic wrap and aluminum foil. This way, you can defrost only what you need. It should last in the freezer for up to 3 months. To enjoy, thaw at room temperature for a couple of hours and frost before serving. This allows you to have a delicious dessert readily available without the rush of baking right before an event.

Serving Suggestions

This Moist Vanilla Strawberry Sheet Cake is versatile in presentation and pairing. Serve it plain for a simple treat or with a scoop of vanilla ice cream for a classic dessert experience. To elevate your serving, consider drizzling chocolate or caramel sauce over the frosted cake, adding both flavor and visual appeal. Fresh mint leaves can also be a delightful garnish, enhancing the sweetness and adding a touch of sophistication.

If you want to take it up a notch, try layering the cake with whipped cream and additional strawberries, creating a beautiful and delicious shortcake effect. This is especially appealing for outdoor summer gatherings. You could even use this cake as a base for a strawberry trifle by alternating layers of cake, frosting, and whipped cream, topped with fresh strawberry slices. This approach not only looks stunning but also allows guests to enjoy everything in one bite!

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but make sure to thaw and drain them to avoid excess moisture in the batter.

→ How can I store leftovers?

Store the cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance and frosted just before serving.

→ Is it possible to make this a gluten-free cake?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend.