By Becky Hardin
Updated Feb 27, 2025
Fresh Strawberry Cake is a pretty pink cake that tastes just as good as it looks. This homemade strawberry cake recipe is easy to make, and is topped with the most amazing strawberry cream cheese icing. This sheet cake is perfect for birthday parties, or just an excuse to enjoy a cake when you’ve got fresh strawberries on hand!
5-Star Review
“This was the best strawberry cake I’ve made! I made it for my teenagers birthday. Shared with the neighbors and everyone just raved over it. Cake was very moist, but light. Definitely will be keeping this recipe!” -Veronica
Strawberry Cake with Strawberry Cream Cheese Icing
There is something unique about my strawberry cake—it’s lighter than chocolate but more fun than vanilla and just as easy as a box mix. It perfectly pairs with luscious strawberry cream cheese icing for just the right touch of decadence! Whether you’re celebrating Valentine’s Day , Mother’s Day, or just craving something delicious, this sheet cake is a delightful treat!
Ingredients1x2x3x
For the Fresh Strawberry Sheet Cake
- ▢ 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks)
- ▢ 2½ cups granulated sugar 500 grams
- ▢ 5 large eggs 250 grams, room temperature
- ▢ 1 tablespoon fresh lemon juice 14 grams, from ½ lemon
- ▢ 1½ teaspoons pure vanilla extract 6 grams
- ▢ 3 cups all-purpose flour 360 grams
- ▢ 3 ounces strawberry-flavored gelatin 85 grams (1 box)
- ▢ 1 teaspoon baking soda 6 grams
- ▢ 2 teaspoons kosher salt 6 grams
- ▢ 1¼ cups buttermilk 284 grams (SEE NOTE)
- ▢ 1 cup diced fresh strawberries 167 grams
For the Fresh Strawberry Cream Cheese Frosting
- ▢ 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ▢ ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ▢ ½ teaspoon kosher salt
- ▢ 2 lemons juiced and zested
- ▢ ¾ cup diced fresh strawberries 125 grams, mashed
- ▢ 3½ cups powdered sugar 396 grams, plus more if needed
Video
Instructions
For the Fresh Strawberry Sheet Cake
- Set the oven rack to the middle position and preheat oven to 350°F. Spray a half-size (18x13x1-inch) rimmed baking sheet with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Gradually add the sugar and continue beating until light in color and fluffy, about 3 minutes. 1¼ cups unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one-at-a-time, until well combined. 5 large eggs
- Beat in the lemon juice and vanilla. 1 tablespoon fresh lemon juice, 1½ teaspoons pure vanilla extract
- In a separate large bowl, whisk together the flour, gelatin powder, baking soda, and salt. 3 cups all-purpose flour, 3 ounces strawberry-flavored gelatin, 1 teaspoon baking soda, 2 teaspoons kosher salt
- Turn mixer to low speed. Starting with the flour mixture, beat in the flour and buttermilk alternately to the butter mixture in 5 additions (beginning and ending with flour) beating just long enough after each addition to be blended. 1¼ cups buttermilk
- Gently fold in the strawberries. 1 cup diced fresh strawberries
- Spread batter into the prepared baking sheet.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a cooling rack before frosting.
- While the cake cools, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until creamy and lighter in color, about 2 minutes. 16 ounces cream cheese, ½ cup unsalted butter, ½ teaspoon kosher salt
- Beat in the fresh lemon juice, lemon zest, and mashed fresh strawberries just until blended. 2 lemons, ¾ cup diced fresh strawberries
- Turn the mixer to low speed and slowly add enough powdered sugar until the desired consistency is achieved. If the mixture is too thick, add more lemon juice or mashed strawberries. 3½ cups powdered sugar
- Frost the cooled cake with the strawberry cream cheese frosting, slice, and serve.
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Becky’s Tips
- NOTE: If you don’t have buttermilk, you can use whole milk or DIY buttermilk. To make your own buttermilk, measure 1¼ cups of milk, remove 4 teaspoons of it, and mix in 4 teaspoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- All ingredients should be at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Strawberry Cake With Strawberry Cream Cheese Icing Step by Step
Preheat the oven and line a baking sheet : Set the oven rack to the middle position and preheat to 350°F. Spray a half-size (18x13x1-inch) rimmed baking sheet with nonstick baking spray. Set aside.
Mix wet ingredients : In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups unsalted butter on medium speed until smooth.
Gradually add 2½ cups granulated sugar and continue beating until light in color and fluffy, about 3 minutes.
To this, add 5 large eggs one-at-a-time. Beat them until well combined.
Add in 1 tablespoon fresh lemon juice and 1½ teaspoons pure vanilla extract, mix well.
Combine dry ingredients : In a separate large bowl, whisk together the 3 cups all-purpose flour, 3 ounces strawberry-flavored gelatin, 1 teaspoon baking soda, and 2 teaspoons kosher salt.
Prepare the strawberry cake batter and bake : Turn mixer to low speed. Starting with the flour mixture, beat in the flour and 1¼ cups buttermilk alternately to the butter mixture in 5 additions (beginning and ending with flour) beating just long enough after each addition to be blended.
Gently fold in the 1 cup diced fresh strawberries.
Spread batter into the prepared baking sheet.
Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a cooling rack before frosting.
Make strawberry cream cheese frosting : While the cake cools, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the 16 ounces cream cheese, ½ cup unsalted butter and ½ teaspoon kosher salt on medium speed until creamy and lighter in color, about 2 minutes.
Beat in the fresh lemon juice of 2 lemons, lemon zest, and ¾ cup mashed fresh strawberries just until blended.
Turn the mixer to low speed and slowly add enough 3½ cups powdered sugar until the desired consistency is achieved. If the mixture is too thick, add more lemon juice or mashed strawberries.
Frost the cooled cake with the strawberry cream cheese frosting, slice, and serve.
How to Store
Store fresh strawberry cake in an airtight container in the refrigerator for up to 2 days.
Serving Suggestions
This cake makes a great dessert to go with your Easter menu. It’s a yummy dessert to serve after my Beef Tenderloin or make it for a birthday party along with my tie dye cookies .
More amazing cake recipes to try
Churro Cheesecake
Banana Pudding Cheesecake
Funnel Cake
Cookie Cake
Fresh Strawberry Cake with Strawberry Cream Cheese Icing
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
Ingredients
For the Fresh Strawberry Sheet Cake
- 1¼ cups unsalted butter 283 grams, room temperature (2½ sticks)
- 2½ cups granulated sugar 500 grams
- 5 large eggs 250 grams, room temperature
- 1 tablespoon fresh lemon juice 14 grams, from ½ lemon
- 1½ teaspoons pure vanilla extract 6 grams
- 3 cups all-purpose flour 360 grams
- 3 ounces strawberry-flavored gelatin 85 grams (1 box)
- 1 teaspoon baking soda 6 grams
- 2 teaspoons kosher salt 6 grams
- 1¼ cups buttermilk 284 grams (SEE NOTE)
- 1 cup diced fresh strawberries 167 grams
For the Fresh Strawberry Cream Cheese Frosting
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ½ cup unsalted butter 113 grams, room temperature (1 stick)
- ½ teaspoon kosher salt
- 2 lemons juiced and zested
- ¾ cup diced fresh strawberries 125 grams, mashed
- 3½ cups powdered sugar 396 grams, plus more if needed
Instructions
For the Fresh Strawberry Sheet Cake
- Set the oven rack to the middle position and preheat oven to 350°F. Spray a half-size (18x13x1-inch) rimmed baking sheet with nonstick baking spray. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Gradually add the sugar and continue beating until light in color and fluffy, about 3 minutes. 1¼ cups unsalted butter, 2½ cups granulated sugar
- Beat in eggs, one-at-a-time, until well combined. 5 large eggs
- Beat in the lemon juice and vanilla. 1 tablespoon fresh lemon juice, 1½ teaspoons pure vanilla extract
- In a separate large bowl, whisk together the flour, gelatin powder, baking soda, and salt. 3 cups all-purpose flour, 3 ounces strawberry-flavored gelatin, 1 teaspoon baking soda, 2 teaspoons kosher salt
- Turn mixer to low speed. Starting with the flour mixture, beat in the flour and buttermilk alternately to the butter mixture in 5 additions (beginning and ending with flour) beating just long enough after each addition to be blended. 1¼ cups buttermilk
- Gently fold in the strawberries. 1 cup diced fresh strawberries
- Spread batter into the prepared baking sheet.
- Bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean. Cool the cake on a cooling rack before frosting.
- While the cake cools, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium speed until creamy and lighter in color, about 2 minutes. 16 ounces cream cheese, ½ cup unsalted butter, ½ teaspoon kosher salt
- Beat in the fresh lemon juice, lemon zest, and mashed fresh strawberries just until blended. 2 lemons, ¾ cup diced fresh strawberries
- Turn the mixer to low speed and slowly add enough powdered sugar until the desired consistency is achieved. If the mixture is too thick, add more lemon juice or mashed strawberries. 3½ cups powdered sugar
- Frost the cooled cake with the strawberry cream cheese frosting, slice, and serve.
Video
Notes
- NOTE: If you don’t have buttermilk, you can use whole milk or DIY buttermilk. To make your own buttermilk, measure 1¼ cups of milk, remove 4 teaspoons of it, and mix in 4 teaspoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- All ingredients should be at room temperature.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
