This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.
This Strawberries and Cream Sheet Cake is so light and moist with a whipped cream strawberry cream cheese frosting that is the perfect compliment to the sweet fresh berry cake beneath.
The other day I was craving strawberry cake, but I wanted something really simple and light. So instead of making a layer cake, I decided to bake one in a rectangular pan and frost it with a whipped cream frosting instead of buttercream.
Even though I enjoy creating tall, decorated layer cakes, sometimes I’m just in the mood for something simple, easy, and sweet. Enter the humble sheet cake that is typically either baked in a jelly roll pan or just a 9×13″ rectangular baking pan.
It’s so unpretentious being just one layer with the frosting spread on top that it’s not nearly as intimidating for beginning bakers or someone without a whole lot of time on their hands for making sure layers are level and frosting is neat and tidy.
I also make my strawberry shortcake this way, and I have a one-bowl chocolate cake recipe that uses the same approach. Growing up, I remember way more cakes like this than the stacked ones that seem more popular today.
If you love strawberries, be sure to make my Fresh Strawberry Pie, Homemade Strawberry Milk, and Strawberry Shortcake next!
Whipped Cream Strawberry Cream Cheese Frosting
I can whip up the batter for this cake in less than 10 minutes and it takes almost no time to slather on a the light and fluffy whipped cream cream cheese strawberry frosting which tastes absolutely divine.
I knew I wanted a frosting that wouldn’t overpower the subtle play of strawberries and cream by being overly sweet. But I also wanted something more than just whipped cream piled on top of the cake.
Using fresh strawberries and cream cheese mixed with some sweetened whipped cream made for the most fabulously light and fluffy frosting that my whole family was groaning over how good the cake tasted. I think I’m going to try this same frosting on a batch of brownies next!
How to make strawberries and cream sheet cake
- Beat butter, oil, and sugar until light and fluffy in a large bowl. Add eggs, lemon juice, and vanilla extract and mix well.
- Next add flour, powdered strawberry gelatin, baking powder, baking soda, and salt. Mix just until combined.
- Add the buttermilk, mixing and scraping the sides of the bowl as needed. Stir in finely diced strawberries.
- Pour into a 9×13″ baking dish. Bake for 30-40 minutes until a toothpick inserted into the center of the cake comes out clean. Cool completely.
- Make the frosting by beating the softened cream cheese and strawberries in a bowl until combined.
- Beat the whipped cream in a separate bowl until soft peaks start to form, then add powdered sugar and vanilla and beat until stiff peaks form. Fold half of the strawberry cream cheese mixture into the whipped cream, then add the remaining strawberry cream cheese and fold just until combined.
- Frost the cooled cake with the frosting and decorate with additional strawberries.
More cake recipes you’ll want to try
- Pineapple Sponge Cake
- Homemade German Chocolate Cake
- No-Bake Chocolate Eclair Cake
- Texas Sheet Cake
- Lemon Cupcakes
- Key Lime Cupcakes
- Red Velvet Cake
- Homemade Funfetti Cake
- Cranberry Coconut Cake
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Strawberries and Cream Sheet Cake
Equipment
Ingredients
Cake
- 2 cups (400g) granulated sugar
- 1/2 cup salted butter melted
- 1/2 cup oil
- 2 large eggs room temperature
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups (300g) cake flour
- 2 Tablespoons powdered strawberry gelatin mix
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk room temperature
- 3/4 cup finely diced strawberries
Frosting
- 1 (8-ounce) package full-fat cream cheese softened
- 1/2 cup finely diced strawberries
- 1 1/2 cups heavy cream
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Additional strawberries halved, for garnish
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish with baking spray.
- In a large bowl, beat sugar, butter, and oil until light, 2-3 minutes.2 cups (400g) granulated sugar, ½ cup salted butter, ½ cup oil
- Add eggs, lemon juice, and vanilla extract, mixing again and scraping the sides of the bowl as needed.2 large eggs, 1 Tablespoon fresh lemon juice, 1 teaspoon vanilla extract
- In a separate bowl, whisk flour, gelatin, baking powder, baking soda, and salt. Add half of the flour mixture at a time alternately with buttermilk.2 ½ cups (300g) cake flour, 2 Tablespoons powdered strawberry gelatin mix, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk
- Stir diced strawberries into cake batter. Pour into the prepared baking dish.¾ cup finely diced strawberries
- Bake for 30-40 minutes. Cool completely.
- Beat cream cheese and diced strawberries in a bowl using an electric mixer.1 (8-ounce) package full-fat cream cheese, ½ cup finely diced strawberries
- In a separate bowl, whip heavy cream until soft peaks form. Add powdered sugar and vanilla; beat again until stiff peaks form.1 ½ cups heavy cream, ¾ cup powdered sugar, 1 teaspoon pure vanilla extract
- Fold half of the strawberry cream cheese mixture into whipped cream until combined. Frost cake with whipped cream frosting, then decorate with additional strawberries.Additional strawberries
Can you make this as a layer cake? What tweaks would you suggest?
Absolutely! You could do three 8-inch layers and bake them for around 25 minutes.
Would I use the same amount of batter or should I double the recipe?
I think the same amount of batter should work, but you could always double it and make cupcakes if you have too much.