Looking for a dessert that feeds a crowd without the stress of layering and frosting? This Strawberry Sheet Pan Cake is the ultimate “bring-it-along” dessert for potlucks, birthdays, and family reunions.
It’s a light, moist, and vibrant treat that puts fresh berries front and center. Whether you’re a busy parent needing a quick school treat or a home baker looking for a reliable, no-fuss classic, this recipe delivers bakery-quality results with half the effort.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Difficulty: Easy
Ingredients
For the Cake:
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 ½ tsp Baking powder
- ½ tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (softened)
- 4 Large eggs (room temperature)
- 1 cup Sour cream or Greek yogurt (for moisture)
- 1 tsp Vanilla extract
- 1 ½ cups Fresh strawberries (finely chopped)
For the Strawberry Glaze:
- 2 cups Powdered sugar
- ¼ cup Fresh strawberry puree (strained)
- 1 tbsp Milk (if needed for consistency)
- Optional: Sliced strawberries for garnish
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 12×17-inch rimmed baking sheet (jelly roll pan) or line it with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract and sour cream. Mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Together: Gradually add the dry ingredients to the wet mixture. Fold in the finely chopped strawberries gently by hand to avoid overmixing.
- Bake: Spread the batter evenly into the prepared sheet pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Glaze and Serve: Whisk the powdered sugar and strawberry puree until smooth. Pour over the cooled cake and spread to the edges. Top with extra sliced berries if desired.
Tips, Variations & Storage
- Substitutions:
- Gluten-Free: Swap the flour for a 1:1 gluten-free baking blend.
- Healthy Swap: Use honey or maple syrup in the glaze for a more natural sweetness, though the texture will vary.
- Make-Ahead Advice: You can bake the cake a day in advance. Keep it tightly wrapped at room temperature and apply the glaze the day of serving for the best look.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze unglazed slices for up to 2 months.
- Serving Idea: Serve with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.
FAQ
Can I use frozen strawberries? Yes, but thaw and drain them thoroughly first. Pat them dry with a paper towel to ensure the extra moisture doesn’t make the cake soggy.
Why did my cake sink in the middle? This usually happens if the oven door is opened too early or if the leavening agents (baking powder/soda) are expired. Always check your dates!
How do I get a brighter pink color? If your berries aren’t very ripe, the cake might look pale. You can add a single drop of natural red food coloring to the batter if you want a “pop” of pink.
Nutrition Facts
- Calories per serving: 210
- Protein: 3 g
- Carbs: 32 g
- Fat: 9 g
Conclusion
This Strawberry Sheet Pan Cake recipe is simple, flavorful, and perfect for large gatherings. It’s a foolproof way to celebrate strawberry season without spending hours in the kitchen. Give it a try and let us know how it turned out!