Name: Strawberry Sheet Cake with Homemade Strawberry Icing Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 10 ½ oz (300g) fresh strawberries, washed and hulled; 2 tbsp (25g) granulated sugar; 1 ½ cups (215g) all purpose flour; 1 ¼ teaspoon baking powder; ¼ teaspoon baking soda; ½ teaspoon salt; 1 cup (200g) granulated sugar; 2 large egg whites, at room temperature; ½ cup (120ml) full fat sour cream; ⅓ cup (80ml) oil; 1 ½ teaspoon (7ml) pure vanilla extract; 1 ¼ cups (300ml) prepared strawberry puree (from above); 3 drops red food coloring (optional); 4 tbsp (60ml) prepared strawberry puree (reserved from above); ½ cup (113g) unsalted butter; 2 cups (240g) powdered confectioner's sugar; ½ teaspoon pure vanilla extract (optional)

↓ Jump to Recipe

If you’re on the hunt for a dessert that bursts with fresh flavor and bright color, the Strawberry Sheet Cake with Homemade Strawberry Icing Recipe will quickly become your new favorite. This cake is a perfect balance of moist, tender crumb infused with real strawberry puree, topped with luscious, silky strawberry icing that’s made from scratch. The best part? It’s straightforward enough to whip up on any weeknight, yet impressive enough for special occasions. Every bite is packed with the essence of fresh strawberries, making it a delightful crowd-pleaser that feels both nostalgic and refreshingly unique.

Ingredients You'll Need

The image shows eight clear glass bowls and a small black bottle arranged on a white marbled surface. The top left bowl is large and filled with light beige flour. To its right is a smaller bowl with white granulated sugar. Below the large bowl is a small bowl with a white powder, probably baking soda or baking powder. The middle right bowl holds bright red strawberries with green tops. A small black bottle is at the bottom left. Next to it is a medium glass measuring cup with a clear liquid. Above it is a smaller bowl filled with a yellow liquid, likely oil. Below the yellow liquid bowl is a bowl of thick white cream or yogurt. At the bottom right is a medium bowl of white granulated sugar. Photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, simple ingredients is the key to achieving that perfect Strawberry Sheet Cake with Homemade Strawberry Icing Recipe. Each component plays a vital role — from the juicy strawberries bringing in natural sweetness and vibrant color, to the sour cream adding moistness and richness to the crumb.

Fresh strawberries (10 ½ oz / 300g): The star ingredient providing natural sweetness and bright color.

Granulated sugar (2 tablespoon + 1 cup): Balances the tartness of the strawberries and enhances overall sweetness.
All purpose flour (1 ½ cups / 215g): Gives structure to the cake without weighing it down.
Baking powder (1 ¼ tsp): Helps the cake rise beautifully and become fluffy.

Baking soda (¼ tsp): Works alongside baking powder for perfect leavening.
Salt (½ tsp): Intensifies the flavors and balances sweetness.
Egg whites (2 large, room temp): Provide lightness and help the cake hold together.
Full fat sour cream (½ cup / 120ml): Adds moisture and slight tang, enriching texture.

Oil (⅓ cup / 80ml): Ensures the cake stays tender and moist.
Vanilla extract (1 ½ tsp): Deepens the strawberry flavor with a gentle aromatic touch.
Prepared strawberry puree (1 ¼ cups / 300ml + 4 tbsp): Used in both the cake and icing for consistent strawberry flavor.

Red food coloring (optional, 3 drops): Enhances the vibrant pink tone if desired.
Unsalted butter (½ cup / 113g): Creates a silky base for the strawberry icing.
Powdered confectioner’s sugar (2 cups / 240g): Sweetens and thickens the strawberry icing beautifully.

Vanilla extract (½ tsp, optional): Adds subtle warmth to the icing flavor.

How to Make Strawberry Sheet Cake with Homemade Strawberry Icing Recipe

Step 1: Prepare the oven and pan

Start by preheating your oven to 350°F and line a 13x9-inch metal baking pan with parchment paper. This ensures your cake won’t stick and makes cleanup effortless.

Step 2: Make the strawberry puree

Place your fresh, hulled strawberries and 2 tablespoons of granulated sugar into a blender. Puree until perfectly smooth and vibrant. Reserve 4 tablespoons of this puree for the icing, setting it aside. You should have just under 1 ¼ cups left for incorporating into the batter. This puree is the flavor powerhouse for both your cake and frosting.

Step 3: Whisk together the dry ingredients

Sift the all-purpose flour with baking powder, baking soda, and salt into a large bowl. Add the 1 cup of granulated sugar and whisk everything until evenly combined. This step ensures your cake batter will be smooth and free of clumps.

Step 4: Combine the wet ingredients

In a medium bowl, whisk egg whites, sour cream, oil, and vanilla extract until silky smooth. If you want a brighter pink cake, add a few drops of red food coloring now. Pour this mixture into the bowl of dry ingredients followed by the 1 ¼ cups of reserved strawberry puree. Gently fold everything together until no dry flour patches remain, but be careful not to over-mix — this keeps your cake tender.

Step 5: Bake to perfection

Pour the batter evenly into your prepared pan. Bake for 20 to 25 minutes until the cake has risen and turned a lovely light pink with golden edges. A skewer inserted in the center should come out clean. Let the cake cool in the pan on a wire rack for about 10 minutes, then unwrap and cool completely on the rack.

Step 6: Prepare the homemade strawberry icing

Place powdered sugar in a large mixing bowl. In a small saucepan, combine the 4 tablespoons of strawberry puree with the unsalted butter. Heat gently until the butter melts and the mixture just starts to bubble and crackle for a few seconds—this step intensifies the strawberry flavor. Pour the warm mixture into the powdered sugar and whisk vigorously until completely smooth. Let the icing cool for about 10 minutes, whisking occasionally, to reach a perfect spreadable consistency.

Step 7: Ice the cake

Once your sheet cake has fully cooled, spread the luscious strawberry icing evenly on top. Set the cake in a cool, dry place to allow the icing to set before serving. Now your Strawberry Sheet Cake with Homemade Strawberry Icing Recipe is ready to wow anyone lucky enough to take the first bite.

How to Serve Strawberry Sheet Cake with Homemade Strawberry Icing Recipe

The image shows a rectangular baking pan lined with parchment paper, containing six square pieces of a pink frosted dessert arranged in two rows of three. One piece in the top left corner is missing, revealing a light brown cake base with a smooth, shiny pink frosting layer on top. The frosting is thick and evenly spread, covering the whole top surface of each square. Fresh red strawberries with green leaves are placed above the baking pan on a white marbled surface. A striped cloth is visible on the left side of the image. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the beauty and flavor by topping your cake with fresh strawberry slices, a sprinkle of finely chopped toasted almonds, or even a few edible flowers. These simple touches add texture, color, and a bit of elegance without stealing the spotlight from that incredible icing.

Side Dishes

This strawberry sheet cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. If you prefer something lighter, a crisp green salad with citrus vinaigrette balances the sweet richness flawlessly.

Creative Ways to Present

Try serving your Strawberry Sheet Cake with Homemade Strawberry Icing Recipe as petite squares alongside a hot cup of tea or coffee for an afternoon treat. You can also layer pieces between whipped cream to create a quick layered dessert parfait or decorate it with fresh herbs like mint for a fresh twist.

Make Ahead and Storage

Storing Leftovers

Keep your leftover strawberry sheet cake covered tightly with plastic wrap or stored in an airtight container at room temperature for up to two days. For longer freshness, refrigerate it — just bring it back to room temperature before serving for best texture and flavor.

Freezing

You can freeze the baked and iced cake by wrapping it securely in plastic wrap and then aluminum foil. Freeze for up to three months. Thaw overnight in the refrigerator and then let come to room temperature before enjoying.

Reheating

If you want to enjoy the cake slightly warm, gently heat individual slices in the microwave for 10 to 15 seconds. Avoid overheating to keep the icing intact and the cake moist.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for vibrant flavor and texture, you can substitute frozen strawberries. Just thaw and drain excess liquid before pureeing to avoid overly wet batter.

Is it necessary to use egg whites only?

Yes, this recipe specifically uses egg whites to provide a lighter texture. Whole eggs could make the cake denser and change the final crumb.

Can I make this cake gluten-free?

To make it gluten-free, substitute the all purpose flour with a 1:1 gluten-free baking flour. Make sure your blend contains xanthan gum to maintain structure.

What’s the best way to get a smooth strawberry icing?

The key is melting butter fully and using warm strawberry puree when mixing with powdered sugar. Whisking thoroughly until no lumps remain ensures a silky smooth icing.

Can this cake be whipped up without food coloring?

Absolutely! The natural color from the strawberry puree is lovely on its own. The red food coloring is just an optional enhancement for a more vivid pink hue.

Final Thoughts

This Strawberry Sheet Cake with Homemade Strawberry Icing Recipe is such a joyful treat to bake and share. It feels fresh, light, and bursting with summery strawberry flavor that everyone will love. Don't hesitate to give it a try — it’s a wonderful way to brighten your day and your dessert table all at once!

Strawberry Sheet Cake with Homemade Strawberry Icing Recipe

Ingredients You'll Need