Strawberry Vanilla Sheet Cake
This vanilla cake with strawberry frosting has become my go-to summer celebration cake. Whether it’s a sun-soaked birthday by the pool or a sweet garden party, there’s something about a sheet cake that feels both effortless and nostalgic. With so many little celebrations happening in our home lately, this flavor pairing—classic vanilla and bright, berry-filled frosting—has quickly become the cake I reach for again and again.
Ingredients for This Strawberry Vanilla Sheet Cake
For Cake
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 ¾ cups granulated sugar
⅓ cup vegetable oil
3 whole eggs
2 egg whites
1 tablespoon vanilla extract
1 cup buttermilk
¼ cup Greek yogurt
For the Strawberry Frosting
3 cups powdered sugar
1 cup unsalted butter, room temperature
¼ cup heavy cream
1 small pinch of salt
¼ cup freeze-dried strawberries, crushed or blended
How to Make This Strawberry Vanilla Sheet Cake
To make the cake, preheat the oven to 325°F (160°C) and generously grease a 9x13 pan. Cream the butter, oil, and sugar together for about 3 minutes until light and fluffy, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla. In a separate bowl, whisk together the dry ingredients. Add them to the batter in alternating additions with the buttermilk, mixing just until combined. Stir in the Greek yogurt, then beat for about 45 seconds to bring the batter together. Pour it into the prepared pan and bake for 28–30 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
To make the strawberry frosting, beat the butter in a stand mixer with the paddle attachment until smooth and pale, about 4–6 minutes. While it mixes, sift the powdered sugar and crush the freeze-dried strawberries. Add the powdered sugar to the butter in small increments, mixing on low each time to avoid a sugar cloud. Add the heavy cream, salt, vanilla extract, and crushed strawberries, then mix on medium for 30 seconds. Increase to medium-high and whip for 5–10 minutes, stopping to scrape the bowl as needed. Before frosting, press the buttercream with a spatula in a zig-zag motion to release any air bubbles.
Baker’s Notes
One of the things I love most about this vanilla sheet cake with strawberry frosting—aside from how quickly it disappears at parties—is how beautifully it stores. I’ve learned over the years that keeping the cake and frosting separate until you’re ready to serve makes all the difference. The unfrosted cake can be refrigerated for up to four days or frozen for a couple of months, while the strawberry frosting keeps for five days in the fridge or up to two months in the freezer. Just bring it to room temperature and re-whip before using, and it’s as light and fluffy as the day it was made.
If the cake is already assembled, cover and refrigerate for up to three days. When ready to serve, let it sit at room temperature for 30–60 minutes so the crumb softens and the frosting becomes silky again. Fresh garnishes, like sliced strawberries or mint, are best added just before serving to keep them bright and vibrant.
When it comes to decorating, I start with a thin layer of frosting to create a smooth base, then have fun piping and adding details. My kids always love to help, so after my polished “mom version,” they jump in to add their own touches—making it truly their cake. Those little personal flourishes are what make a simple sheet cake feel special, and honestly, they’re my favorite part of the process.
Equipment
I love using these cake pans.
Chances are, you might already have everything you need to bake—but just in case, you can check out all my favorite baking essentials here in my ShopMy.
