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If you’re on the hunt for a cake recipe that’s as stunning as it scrumptious, you’ve just hit dessert gold! Fluffy and perfectly-moist, this strawberry sheet cake is made with a real strawberry puree for naturally vibrant, sweet-juicy flavor and a beautifully rosy hue—no artificial ingredients here. Topped with a dreamy cream cheese frosting, this Texas sheet cake with strawberries is nothing short of phenomenal. And, it’s easy to make too!

“I really love the idea of using fresh berries in the batter, so I gave it a try. This cake is really freaking delicious – fruity, fresh, rich. Just perfect. Thank you!”

– AGNES
Overhead photo of a strawberry sheet cake cut into square servings.

Update: This recipe was originally published in June 2020. I made updates to the article below to include more information about a from scratch strawberry cake at home.

Hi, friends. Get ready to toss out any boxed strawberry cake mix you have hanging out in your pantry and say hello to the best strawberry cake of your dessert dreams! Dubbed ‘strawberry nirvana’, I’m so excited to share today’s recipe with you:

Table of Contents

About this strawberry sheet cake

If you’re looking for dessert bliss, you’ve found it!

Insanely moist, light, and perfectly fluffy with a beautifully tender crumb and buttery texture, this strawberry sheet cake is bursting with fresh strawberry flavor and slathered with a thick and rich creamy cheese frosting.

While a lot of cake recipes rely on jello for flavor, this homemade fresh strawberry cake without gelatin is the real deal! It gets its vibrant pinkish-red color and pure strawberry flavor from a simple puree made with juicy, fresh strawberries. No box mixes, gummy gelatins or weird additives required. However, if you’re looking for an ultra-vibrant red flavor, feel free to throw in food dye if that suits you. And, if you’re looking for the perfect cake topping – check out this strawberry crunch topping – it’s crispy, buttery, and just beyond good.

Why you’ll love this recipe!

The better question is – what’s not to love about this strawberry dessert cake with cream cheese frosting?

  • Easy to Make. This single layer sheet pan cake is super simple to make – no layering and no fancy kitchen gear necessary.
  • Real Strawberry Flavor, No Weird Fillers. Flavored with summer fresh berries – and without any strawberry gelatin, jello, or artificial ingredients – this strawberry puree cake with cream cheese frosting is bursting with bright, fresh strawberry flavor.
  • Perfect Moist Texture. This strawberry dessert cake itself features a light and fluffy crumb, while the cream cheese frosting provides the perfect smooth and creamy, decadent finish.
  • Easy to Frost and Cut. Traditional strawberry layer cakes require an offset spatula and advanced cake decorating skills. However, this sheet cakes are pretty foolproof to frost—just dump your frosting into the center of the cake and spread it all over the top. And forget proper cake cutting etiquette—just slice this cake into servings like you would brownies.
  • Universal Appeal. Sweet, fruity, and perfectly delicious, I’ve yet to meet a kid or adult who didn’t adore this pretty-in-pink dessert.
  • Easy to Transport and Versatile. The flat shape of this strawberry cake makes it perfectly portable and perfect for transporting to celebrations, like picnics, barbecues, and outdoor parties. (Or simply to your bedroom, bathroom, or closet if you want to eat cake and hide from your kids. Absolutely no judgement here!)

If you’re looking for more delicious cake recipes, be sure to check out these reader-favorites next: Cake Balls, Dump Cake with Pumpkin, Apple Dessert Cake, and Coffee Chocolate Cake. Or Chocolate Lava Mug Cake and Coffee Cake in a Mug for a friendly single-serving offering.

Overhead photo of pureed fresh strawberries in the bowl of a food processor.

Ingredients for strawberry puree cake

This homemade strawberry Texas cake recipe yields a confection that is fluffy, moist and bursting with sweet strawberry flavor. Here’s what to grab:

  • Strawberries: You can use fresh or frozen strawberries in this recipe. However, I highly encourage you to use fresh strawberries if they’re in season. If using frozen berries, make sure you completely thaw the strawberries prior to using.
  • Flour: This recipe uses cake flour, which is finer, lighter and softer than all-purpose flour. It also has a lower protein content than all-purpose flour. And, because of its lower protein content, cake flour produces less gluten. This results in a cake that is soft and tender with a light, fine crumb!
  • Baking Powder + Baking Soda: Both are chemical leavening agents that help the cake batter rise when baked.
  • Sugar: Granulated sugar adds sweetness, keeps the cake moist and helps build structure.
  • Butter: Unsalted butter provides tons of flavor and gives the cake body and texture.
  • Eggs: Large eggs give the cake structure, volume and stability as well as rich flavor.
  • Yogurt: Greek yogurt delivers a slightly tangy flavor and provides creamy moisture.
  • Lemon Juice: Make sure you use fresh lemon juice for the brightest citrus flavor. That stuff in a yellow bottle is very lackluster.
  • Extracts + Salt: Kosher salt plus both vanilla and strawberry extract add flavor.

Recipe variations

  • Tiered Strawberry Cake. Use a round cake cutter or knife to cut 6-inch or 4-inch circles out of the sheet cake. Then spread frosting between each layer to create a sturdy cake made with fresh strawberries.
  • Mixed Berry Sheet Cake. Use a combination of strawberries, raspberries, and blueberries for a mixed berries dessert cake.
  • Chocolate Twist. If you’re a chocolate lover (because, who isn’t), drizzle chocolate ganache over the frosting for a decadent finishing touch.
  • Gluten Free Strawberry Sheet Cake. If you’re gluten-free, simply swap out the flour and use a 1:1 gluten-free flour blend instead.
  • Stable Frosting. If you’re looking for a heat-resistant, creamy frosting that pairs well with strawberries, I recommend this cool whip frosting recipe – just 2 ingredients!
Overhead photo of raw cake batter and pureed strawberries in a mixing bowl - before mixing together.

How to make this strawberry sheet cake recipe

While this scratch strawberry sheet cake recipe without gelatin isn’t a one bowl type of situation, it is pretty straightforward and simple to prepare. Plus, this strawberry puree cake batter yields the creamiest, prettiest pink cake ever! Here’s how to make this strawberry cake and cream cheese frosting:

First, make the fresh strawberry puree

The first steps are to process the strawberries and reduce the puree. I recommend doing these steps in advance! Not a fan of the strawberry? You can use any fresh fruit puree you like in this cake recipe!

  1. Chop strawberries: Place the strawberries in the bowl of a food processor or blender. Pulse until strawberries resemble a chunky puree.
  2. Reduce strawberries: Transfer puree into a medium saucepan. Place pan over medium-low heat and bring to a simmer. Simmer, stirring frequently, for 40 minutes, or until puree is reduced by half. Remove from heat and let cool completely.
Step-by-step photo collage showing how to make a puree out of fresh strawberries with written instructions on each step.

Then, make the sheet cake with strawberries

Once you have reduced the strawberry puree, this homemade cake recipe is very straightforward:

  1. Mix dry ingredients: In a medium bowl, combine the dry ingredients. Whisk until well combined. Set aside.
  2. Combine sugar + butter: In the bowl of a stand mixer fitted with whisk attachment or a large bowl with an electric mixer, combine the sugar and butter. Beat on high speed until smooth and creamed, about 2 minutes.
  3. Add wet ingredients: Add in the eggs and beat on medium speed until pale in color. Add in the yogurt, lemon juice and both extracts. Beat for 30 seconds, or until combined.
  4. Add dry ingredients: With the mixer on low, add in the dry ingredients. Mix until just combined.
  5. Add strawberries: Add the reduced strawberry puree (and food coloring if using). Fold until everything is just combined.
  6. Bake: Transfer the batter to a baking dish. Bake in an oven preheated to 350 degrees for 35-40 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs. Remove cake from oven and place on a wire rack.
  7. Cool: Allow to cool in the pan on a wire rack for at least 30 minutes. Remove the cake from the pan and place on wire rack to finish cooling.
  8. Serve: Generously spread the frosting all over the cooled cake. Garnish as desired. Enjoy!

Chef expert tips for perfect results every time!

  • Use Fresh Strawberries. If they’re in season, use fresh berries in this strawberry sheet cake recipe—the fresher, the better!
  • Room Temperature Ingredients. Ensure your eggs, butter, and cream cheese are at rom temperature for easier and smoother mixing.
  • Don’t Over-Mix the Cake Batter. No one likes a dense cake. Make sure you stir the cake batter JUST until the ingredients are combined.
  • Cool Completely Before Frosting. If you’re wanting to slather the top of your strawberry dessert cake with thick, dreamy cream cheese frosting (or any frosting), you’ll need to allow the cake to cool completely. Otherwise, your frosting will just melt off, which is obviously no good.

Step-by-step photos: making this recipe at home

(Please scroll down for the detailed measurements and complete instructions in the printable recipe card at the bottom of the page.)

Step-by-step photo collage showing how to make a strawberry cake from scratch with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use frozen strawberries?

You sure can! Just make sure you thaw the berries completely and drain them of all excess liquid before making this strawberry sheet cake from scratch recipe.

Why is there no gelatin in this cake with strawberries?

Gelatin is an animal by-product typically used as a thickening or gelling agent in baking. You’ll often find gelatin as an ingredient in strawberry cakes to provide structure and help the cake hold together. However, jello is sometimes strictly added to cakes to provide strawberry flavor.

However, I prefer an all natural cake without an artificial ingredients, if possible. That’s why this recipe for from scratch strawberry cake with cream cheese is 100% homemade without any gelatin or box mixes! Instead, this recipe uses natural ingredients and bakes fresh strawberry puree right INTO the cake.

What is a sheet cake pan?

Sheet cake pans are available in a wide variety of sizes, materials and styles. Sheet pans come in three sizes – full, half or quarter. However, there is no standard definition and the precise size of each can actually vary greatly:

  • Full: A full sheet cake pan can range from 18x26x2-inches to 16x24x3-inches. It can yield anywhere from 117 to 64 servings.
  • Half: A half sheet pan can range from 18x13x1-inches to 12x16x3-inches. It can yield 58 to 32 servings.
  • Quarter: I use a 13x9x2-inch sheet cake pan, also known as a quarter sheet pan, for this homemade strawberry cake recipe.

How many people will a Texas sheet cake feed?

This recipe for fresh strawberry cake without gelatin is made in a traditional 13x9x2-inch pan, also known as a quarter sheet pan. The number of servings will depend on how large you want each piece of cake to be.

  • 2×2-inch serving size: 30 servings
  • 2×3-inch serving size: 20 servings

How to keep a cream cheese strawberry cake moist?

Making a perfectly soft, moist strawberry dessert cake shouldn’t feel daunting! Here are a few simple tricks to keep your cake moist:

  • Use enough sugar: While cutting the amount of sugar in a cake recipe can seem appealing, think again! Sugar contributes to creating a soft, moist cake.
  • Use yogurt: Yogurt is a natural stabilizer that helps a cake retain moisture. This recipe uses ¾ cup of Greek yogurt to create a cake with great structure and a stable, tender crumb.
  • Use the right pan: Lightweight and light-colored metal pans turn out the best cakes. Dark and heavy pans can cause your cake to dry up. Likewise, glass pans are a poor conductor of heat. So, while the outside of your strawberry puree cake may be done, the center will still be raw.
  • Frost your cake: Once your cake is cooled, make sure you frost it. Covering the top of a cake with frosting helps keep it moist.
  • Brush your cake with simple syrup: If you overmixed or overbaked your cake, have no fear. A cake soak can transform a dry, sad cake into a delicious, moist cake in a flash. To soak a cake, gently poke your cake with the tines of a fork. Generously brush the cake with simple syrup. Let the cake sit for at least 10 minutes to absorb the syrup before frosting.

Can I turn this into a layer cake?

If you have a special occasion and need an impressive layer cake to celebrate, you’re in luck! This strawberry cake stacks beautifully and you can easily transform a sheet cake into a stunning layer cake!

How to make a strawberry layer cake

  • To make a small 2-layer cake: Bake one single sheet cake and cut it in half to create two layers. Use the frosting recipe as a “filling” in between the cakes and on top of the cake. Or, increase the frosting recipe by 1.5 and use it on both the inside and the entire outside of the layer cake. (You can double the frosting recipe if you prefer a thick layer of frosting.)
  • To make a large 2-layer cake: Want to go big and bold? Double the cake recipe and make two full sheet cakes to stack together. Double the frosting recipe, or increase it by 2.5 if you like a thicker layer.

Pro-tip: Make sure you grease your baking pan with nonstick spray and line it with parchment paper before making this strawberry sheet cake recipe. If you skip this step it will be difficult to remove the baked cake from the pan.

Overhead photo of strawberry sheet cake batter in a large mixing bowl.

Serving strawberry dessert cake

You can slice and serve this sheet cake directly from the pan. Or, for a more aesthetic presentation, line the pan with parchment paper so you can life the entire cake right out of the pan and cut it into cleaner servings.

Pro-tip: If you plan to remove the cake from the pan, do not frost the cake until after you have removed it. This will ensure your frosting stays perfectly pretty.

Common serving suggestions

  • Well Frosted. Personally, I think the combination of sweet strawberries and rich cream cheese frosting is a match made in heaven. However, you can top this cake with whatever frosting you and your family love. Some delicious frosting ideas include: strawberry cream cheese frosting, vanilla buttercream, chocolate buttercream, coconut cream cheese frosting, lemon buttercream, and plain whipped cream.
  • Fruit and Yogurt Topping. If you’re looking for a lighter option, swap frosting for whipped yogurt and serve with a side of macerated fresh fruit.
  • Pair with a Scoop of Ice Cream. For a twist on strawberries and cream, pair your fresh strawberries cake with your favorite ice cream flavors, like blueberry ice cream and pecan ice cream.
  • Drizzle with Chocolate Sauce. If you prefer chocolate, drizzle your strawberry puree cake with rich, decadent chocolate sauce for twist on chocolate covered strawberries.

Unique serving suggestions

Close-up photo of a naked sheet cake with strawberries - before adding frosting.

Storing leftovers

Refrigerator storage

  • Cool: Allow leftover frosted strawberry puree cake to cool completely to room temperature.
  • Cover Dessert Properly: Cover any exposed edges with wax paper to prevent them from drying out. (If you haven’t frosted the cake, you’ll want to cover the entire sheet cake.) Next, place the cake into an airtight container or cover the cake well with plastic wrap.
  • Store: Transfer sheet strawberry cake to the fridge and store for up to 4 days.

Pro-tip: Just because you are refrigerating your cake, doesn’t mean you need to eat cold cake. Take the cake out of the refrigerator an hour or two before serving so the cake loses its chill and the frosting has time to come to room temperature.

Freezing instructions

While can freeze the strawberry sheet cake recipe either fully frosted or unfrosted, it’s best to store both the cake and the frosting in separate airtight container.

  • Frosted cake: Wrap the cake well in a couple layers of plastic wrap. Place the wrapped cake in an airtight container or resealable freezer-safe bag. Store in the freezer for up to 2 months.
  • Unfrosted cake: Wrap the sheet cake well in plastic wrap. Transfer wrapped cake to an airtight container or resealable freezer-safe bag. Place frosting in an airtight container. Store both the cake and the frosting in the freezer for up to 2 months.
  • To use: Take your Texas sheet cake out of the freezer and allow it to thaw completely in the refrigerator overnight. When ready to eat, let the cake come to room temperature on the counter for 20-30 minutes.
  • To use frozen frosting: Allow frosting to thaw overnight in the refrigerator. Add a splash of milk and whip for a few minutes to make the cream cheese frosting fluffy again.

Pro-tip: For portion control, slice the strawberry dessert cake and store it in individual containers.

Close-up action photo of cream cheese frosting being smeared onto a pureed strawberry cake.

Tender, fluffy, and bursting with fresh strawberries flavor, this from scratch strawberry dessert cake tastes a billion times better than the stuff in box. It’s truly phenomenal and if you’re looking for an exceptional dessert starring strawberries, this perfectly pink beauty is just the ticket.

Until next week, friends, cheers. To strawberry nirvana!

Cheyanne

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More strawberry desserts!

Close-up, angled photo showcasing the tender inside crumb on of a slice of strawberry dessert cake.
Overhead photo of a strawberry sheet cake topped with cream cheese frosting and crushed dried strawberries.

Strawberry Sheet Cake

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 1 hour 30 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Strawberry Puree Cook Time: 40 minutes
Servings: 20 servings
Print Recipe Pin Recipe
If you're on the hunt for a cake recipe that's as stunning as it scrumptious, you've just hit dessert gold! Fluffy and perfectly-moist, this strawberry sheet cake is made with a real strawberry puree for naturally vibrant, sweet-juicy flavor and a beautifully rosy hue—no artificial ingredients here. Topped with a dreamy cream cheese frosting, this Texas sheet cake with strawberries is nothing short of phenomenal. And, it's easy to make too!

Equipment

  • 1 9×13-inch Baking Pan
  • 1 Food Processor or Blender
  • 1 Medium Saucepan
  • 1 Medium Bowl
  • 1 Stand or Handheld Mixer

Ingredients 

Strawberry Sheet Cake

  • 19 ounces Strawberries – rinsed and hulled (4 heaping cups)
  • 2 ½ Cups Cake Flour – spooned, leveled, and sifted (SEE NOTES)
  • 2 tsp Baking Powder
  • ¾ tsp Baking Soda
  • ½ tsp Kosher Salt
  • 2 Cups Granulated Sugar
  • ¾ Cup Unsalted Butter – softened to room temperature
  • 4 Large Eggs – at room temperature
  • ¾ Cup Plain Greek Yogurt – at room temperature
  • 2 TBS Fresh Lemon Juice (about 1 lemon)
  • 1 tsp EACH: Vanilla Extract & Strawberry Extract
  • OPTIONAL ¼ tsp Red Food Coloring – or more as desired if you want a bright red color

Cream Cheese Frosting

Instructions

  • Preheat Oven and Sheet Pan: Arrange oven rack to the center position. Then, preheat oven to 350 degrees F.
    Spray a 9x13x2-inch baking pan with nonstick spray and line it with parchment paper, leaving about an inch hanging over the edge of the pan. (SEE NOTES)
  • Puree Strawberries: Place the strawberries in the bowl of a food processor or blender. Pulse until strawberries resemble a chunky puree. (You should have 2 cups of strawberry puree.)
  • Reduce Strawberry Puree: Transfer strawberry puree into a medium saucepan. Place pan over medium-low heat and bring to a simmer.
    Once simmering, reduce the heat to maintain a gentle simmer. Simmer, stirring frequently, for 40 minutes, or until puree is reduced by half (1 cup).
    Remove from heat and let cool completely. (Note: You can speed up the cooling process by putting the strawberry puree in the fridge. However, you'll need to let it come to room temperature before adding it to the cake batter.) (SEE NOTES)
  • Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, baking powder and salt. Whisk until well combined and then set the bowl aside.
  • Cream Butter and Sugar: In the bowl of a stand mixer fitted with whisk attachment or a bowl with a handheld mixer, add the sugar and the butter. Beat on high speed until smooth and well creamed, about 2 to 3 minutes.
  • Add the Wet Ingredients: Add in the eggs, one at a time, and beat on medium speed until pale in color, about 2 minutes.
    Add in the yogurt, lemon juice and both extracts. Beat for 30 seconds, or until combined.
    (Note: Be sure to scrape down the bottom and sides of bowl as needed.)
  • Add Dry Ingredients: With the mixer on low, add in the dry ingredients, and mix until *almost* combined.
  • Add Reduced Strawberry Puree: Add 1 cup of the reduced strawberry puree and food coloring if using. Then grab a rubber spatula and fold the ingredients until everything is *just* combined.
  • Bake Sheet Cake with Strawberries: Pour the batter to the prepared baking pan.
    Then transfer to the preheated oven and bake for 35-40 minutes or until the top is lightly golden in color and a toothpick inserted into the center of the cake comes out clean with a few moist crumbs.
    Remove cake from oven and place on a wire rack.
  • Let Cake Cool: Allow to cool in the pan on a wire rack for at least 30 minutes.
    Remove the cake from the pan by lifting up on the parchment paper edges. Transfer cooled cake to wire rack to finish cooling.
  • While Cake is Cooling, Make the Frosting: In the bowl a large stand mixer, combine the cream cheese, butter, vanilla and a pinch of kosher salt. Beat on medium speed for 1-2 minutes.
    Add in the powdered sugar and continue to beat for 5-6 minutes or until frosting is light and creamy, making sure to stop and scrape down the sides of the bowl as necessary.
    Add milk to thin frosting if desired. (SEE NOTES)
  • Frost Strawberry Sheet Cake and Serve: Generously spread the frosting all over the cooled cake.
    Garnish with crushed freeze-dried strawberries, sprinkles, slices of strawberries, and fresh mint leaves if desired. Enjoy!

Notes

  1. Strawberries: You can use fresh or frozen (thawed) berries for this recipe. However, if strawberries are in season, I highly recommend using fresh for the best tasting cake! Please note, if  you use frozen and thawed strawberries they will require a longer amount of time to reduce than stated in the recipe!
  2. Strawberry puree: You should have approximately 2 cups of strawberry puree after you run them through the food processor. It’s okay if you have a little more or a little less. Simmer the strawberry puree until it’s reduced by half and you’re left with 1 cup, or a little more than 1 cup. Make sure you allow the the reduced puree plenty of time to cool down! I like to simmer the puree a day or two in advance and store it, covered, in the refrigerator. Be sure to allow the puree to come to room temperature before adding it to the cake batter. And, be sure to measure it! You need precisely 1 cup. If you have extra, use it on ice cream, frozen yogurt or sundaes!
  3. Flour: Cake flour will yield the best tasting cake! It is really important you measure flour correctly! To properly measure flour, SPOON the flour into your measuring cup, and then LEVEL it off. Do NOT just dip your measuring cup into your container of flour! If you do that your flour will end up more compact – meaning you will end up with more flour than the recipe calls for!
  4. Red food coloring: Food coloring is entirely optional! I added 2 drops to my cake to make the color a bit more vibrant. Make sure you start with just a drop or two of coloring. You can always add more, but you can’t take it out once it is added!
  5. Frosting: Milk is entirely optional! If you want a thinner frosting, add in milk, 1 tablespoon at a time, until desired frosting consistency is achieved. If you make the frosting in advance and store it in the fridge, add a splash of milk and whip for a few minutes to make the frosting fluffy again.
  6. To make strawberry frosting: Place 1 cup (12 grams) of freeze-dried strawberries in the bowl of a food processor. Process until strawberries resemble a crumb-like powder. Make the frosting according to recipe directions. Add the strawberry ‘powder’ to the frosting along with the confectioner’s sugar. Beat until frosting is creamy. Add 1 tablespoon of milk and continue to beat until light and creamy, adding more milk if needed.
  7. Bakeware: Do NOT use a glass baking dish for this recipe. It’s a poor conductor of heat and the edges of your cake will cook faster than the center!
  8. To remove cake from pan: Line your baking dish with parchment paper to easily remove the cake from the pan.
  9. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  10. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 20 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 371kcal    Carbohydrates: 59g    Protein: 6g    Fat: 13g    Saturated Fat: 8g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.5g    Cholesterol: 70mg    Sodium: 200mg    Potassium: 150mg    Fiber: 1g    Sugar: 46g    Vitamin A: 424IU    Vitamin C: 16mg    Calcium: 84mg    Iron: 1mg
Course: Dessert
Cuisine: American

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Close-up photo of an individual square of pink cake made with strawberry puree.