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Final plated portion of strawberries and cream cake highlighting its fluffy texture and vibrant colors.

Strawberries & Cream Sheet Cake

This Strawberries & Cream Sheet Cake is a moist strawberry cake made with fresh strawberries and topped with a light whipped cream cheese frosting for a beautiful dessert that feels both classic and celebratory.
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Course: Dessert
Cuisine: American
Keyword: Strawberries & Cream Sheet Cake
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 10 minutes
Servings: 8 slices

Ingredients

For the Cake

  • 1 c unsalted butter softened
  • 2 c granulated sugar
  • 2 eggs
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 2 1/2 c cake flour
  • 3 tbsp strawberry-flavored gelatin
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 c buttermilk
  • 2/3 c diced fresh strawberries

For the Whipped Cream Cheese Frosting

  • 1 package cream cheese softened
  • 2/3 c confectioners’ sugar divided
  • 3/4 c diced fresh strawberries
  • 1 1/2 c heavy cream
  • 2 tbsp fresh lemon juice

Instructions

For the Cake

  • Preheat the oven to 350°F.
  • Grease and flour a 9x13-inch baking pan. Line the pan with parchment paper, allowing several inches of overhang on the sides. Lightly coat the parchment paper with cooking spray.
  • In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, or until the mixture is pale and fluffy.
  • Add the eggs, one at a time, beating briefly after each addition until incorporated.
  • Beat in the fresh lemon juice and vanilla extract.
  • In a separate bowl, whisk together the cake flour, strawberry-flavored gelatin, baking soda, and kosher salt.
  • Add the dry ingredients to the butter mixture in alternating additions with the buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just incorporated after each addition.
  • Gently fold in the diced fresh strawberries.
  • Pour the batter into the prepared baking pan and spread it evenly.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake in the pan on a wire rack for 30 minutes.
  • Using the parchment paper overhang as handles, lift the cake from the pan. Invert it onto a wire rack and allow it to cool completely.

For the Whipped Cream Cheese Frosting

  • In a mixing bowl, beat the softened cream cheese with 1/3 cup of the confectioners’ sugar until smooth.
  • Add the diced fresh strawberries and beat until just blended.
  • In a separate bowl, beat the heavy cream and fresh lemon juice at medium speed until foamy.
  • Increase the mixer speed to medium-high. Gradually add the remaining 1/3 cup confectioners’ sugar and continue beating until stiff peaks form.
  • Using a spatula, fold half of the whipped cream mixture into the cream cheese mixture. Gently fold in the remaining whipped cream mixture until fully combined.
  • Spread the frosting evenly over the top and sides of the completely cooled cake.

Notes

To make this Strawberries & Cream Sheet Cake gluten free, replace the cake flour with a reliable gluten-free 1:1 baking flour blend that is suitable for cakes. Also verify that the strawberry-flavored gelatin, confectioners’ sugar, cooking spray, and any other packaged ingredients are labeled gluten free, since some products may contain hidden gluten or be processed in shared facilities. If needed, add a small amount of xanthan gum only if your gluten-free flour blend does not already include it. For anyone with celiac disease or severe gluten sensitivity, prepare the cake with clean mixing bowls, utensils, and pans to avoid cross-contact.