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Strawberry Vanilla Sheet Cake

Strawberry Vanilla Sheet Cake (with Fresh Strawberries!)

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


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.



  • 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


  • 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


  • 2 cups (340 g) fresh sliced strawberries


  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.


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.

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Keywords: Strawberry, Vanilla, Sheet Cake, Strawberry Cake