Strawberry Vanilla Sheet Cake (with Fresh Strawberries!)

Strawberry vanilla sheet cake makes the best strawberry sheet cake! Easy and delicious, this fluffy vanilla cake topped with swirls of vanilla cream cheese frosting and fresh strawberries makes the most of strawberry season. Recipe yields 15 servings.

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Strawberries and vanilla are made for each other, and the flavors shine in this party-perfect cake. The vanilla cake batter comes together in minutes with a mixer and is the perfect base for a layer of fresh strawberries.

The cake emerges from the oven perfectly soft and tender, with the strawberry layer becoming sweet and slightly jammy. Once cool, the cake is ready for swirls of creamy vanilla frosting and fresh strawberries.

Craving more cake? Find more inspiration in my collection of best sheet cake recipes!

Ingredient Notes

Creamy Greek yogurt creates a moist vanilla cake that’s tender and flavorful (you can also use sour cream). Buttermilk makes each slice springy and light!

Use fresh, sweet strawberries in this cake for real strawberry flavor. Fresh strawberry slices are layered over the batter and baked into the cake (the perfect pairing of vanilla cake and bright berries!), and make the most beautiful topping. If you’re not a frosting fan, try this cake topped with homemade whipped cream!

How to Make Strawberry Vanilla Sheet Cake

Room Temperature Ingredients – Bring butter, eggs, buttermilk, and Greek yogurt to room temperature before beginning. Room temperature ingredients mix together easily for a smooth batter.

Cake Pan – Bake this cake in a 13 x 9-inch rectangular baking pan. To prepare the pan for baking, spray generously with nonstick spray. If you’re concerned about sticking, you can also line the pan with parchment paper.

Make Cake Batter – Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time and beat until combined.

Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add dry ingredients in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).

Bake Cake – Spoon vanilla cake batter into prepared pan and top the batter with slices of fresh strawberries. Bake cake for 25 to 28 minutes, or until the top and edges are golden, the edges are pulling slightly away from the pan, and a cake tester inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool completely before frosting.

Assemble Cake – Dollop vanilla frosting over cooled cake and swirl with an offset spatula. Chill the cake for 20 minutes in the refrigerator before slicing and serving topped with fresh strawberries.

Vanilla Cream Cheese Frosting

Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth, then beat in vanilla extract. Gradually mix in powdered sugar on low speed, 1 cup at a time, until incorporated.

Increase speed to medium-high and beat frosting for 1-2 minutes, until it reaches the desired consistency (smooth and creamy).

More delicious strawberry desserts:

• Easy Fresh Strawberry Crisp
• Strawberry Cookie Tart
• Strawberry Vanilla Layer Cake
• Strawberry Lemon Sheet Cake
• Fresh Strawberry Loaf Cake

Fresh Strawberry Vanilla Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 58 minutes
• Yield: 15 servings
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Strawberry vanilla sheet cake makes the best strawberry sheet cake! Easy and delicious, you’ll love this fluffy vanilla cake topped with swirls of vanilla cream cheese buttercream and fresh strawberries.

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Ingredients

Cake

• 2 1/2 cups (288 g) cake flour
• 1 1/2 tsp (6 g) aluminum-free baking powder
• 1/2 tsp (3 g) baking soda
• 1/2 tsp (3 g) salt
• 1/2 cup (112 g) unsalted butter, at room temperature
• 1 1/4 cups (250 g) granulated sugar
• 2 tsp (8 g) vanilla extract
• 2 large eggs (100 g), at room temperature
• 1 cup (240 g) low-fat buttermilk, at room temperature
• 1/2 cup (120 g) plain fat-free Greek yogurt, at room temperature
• 1 cup (170 g) fresh sliced strawberries

Frosting

• 3/4 cup (168 g) unsalted butter, at room temperature
• 4 oz (113 g) cream cheese, at cool room temperature
• 1/2 tsp (3 g) salt
• 1 1/2 tsp (6 g) vanilla extract
• 3 cups (360 g) powdered sugar

Topping

• 2 cups (340 g) fresh sliced strawberries

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Instructions

1. Preheat oven to 350°F. Spray a 13 x 9” baking pan with nonstick spray. Line the pan with a sheet of parchment paper.
2. Make cake: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy. Beat in vanilla. Add eggs one at a time and beat until combined. Combine buttermilk and Greek yogurt in a small bowl. Reduce speed to low and add dry ingredients in 3 additions, alternating with buttermilk mixture (begin and end with flour mixture).
3. Spoon batter into prepared baking pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles and top batter with sliced strawberries.
4. Bake cake for 25 to 28 minutes, until the top and edges are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool cake completely in pan on a wire rack.
5. Make frosting: Beat butter, cream cheese, and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in powdered sugar on low speed 1 cup at a time until incorporated, scraping down bowl as needed. Increase speed to medium-high and beat frosting for 1 minute, until light and airy.
6. Dollop frosting over cooled cake and swirl with an offset spatula. Chill cake for 20 minutes in the refrigerator before slicing and serving topped with fresh strawberries.
7. Store leftover sheet cake tightly covered in the refrigerator up to 2 days.

Equipment

Rectangular Baking Pan

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Stand Mixer

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Notes

To make your own cake flour: For every 1 cup of cake flour, place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with all-purpose flour. Sift the mixture several times to evenly distribute the cornstarch.

Make Ahead: The cake can be baked, cooled, and frosted one day in advance. Cover the frosted cake and chill overnight. The next day, add the fresh strawberries just before serving.