Best Strawberry Sheet Cake
Why this one wins
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Uses real strawberries (not just Jell-O)
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Ultra-moist, tender crumb
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Easy one-pan bake
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Perfect for potlucks, birthdays, or “just because”
Ingredients
Cake
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2 cups all-purpose flour
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1½ cups granulated sugar
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1 tsp baking soda
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½ tsp salt
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½ cup unsalted butter
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½ cup vegetable oil
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1 cup fresh strawberry purée (about 1½ cups berries)
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½ cup buttermilk
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2 large eggs
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1 tsp vanilla extract
Strawberry Frosting
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½ cup unsalted butter, softened
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3½ cups powdered sugar
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¼ cup strawberry purée (reduced slightly for flavor)
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1 tsp vanilla
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Pinch of salt
Instructions
Make the cake
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Prep
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Preheat oven to 350°F (175°C)
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Grease a 9×13-inch sheet pan
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Dry ingredients
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Whisk flour, sugar, baking soda, and salt in a large bowl.
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Strawberry base
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In a saucepan, melt butter with oil and strawberry purée.
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Bring just to a gentle boil, then remove from heat.
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Combine
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Pour hot strawberry mixture over dry ingredients and stir.
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Add buttermilk, eggs, and vanilla. Mix until smooth.
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Bake
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Pour into pan and bake 28–32 minutes, until a toothpick comes out clean.
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Cool completely.
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Make the frosting
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Beat butter until creamy.
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Gradually add powdered sugar.
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Mix in strawberry purée, vanilla, and salt.
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Frost cooled cake generously.
Pro Tips 🍓
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Reduce the purée (simmer 10 minutes) for deeper strawberry flavor
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For brighter pink, add 1–2 drops red food coloring (optional)
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Want extra flair? Top with fresh sliced strawberries
Storage
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Room temp (covered): 1 day
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Refrigerated: up to 4 days
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Freezes beautifully (unfrosted)
If you want this Texas-sheet-cake style, from a cake mix shortcut, or cream-cheese frosting instead, say the word 😉