Easy Strawberry Sheet Cake Recipe With Strawberry Sauce

This strawberry sheet cake is soft and rich with cream cheese, topped with fresh berries and served with a simple homemade strawberry sauce.

After all the chaotic morning prep of sending both of my kids to school, I often crave something sweet and comforting. Sometimes when I drop my daughter off and wait for her in a nearby coffee shop, I always get pastries or cakes, but when I'm at home, I always look for that same sweet treat to pair with my cup of coffee. Just thinking about the whole process of baking breads or layered cakes makes me tired before I even start!

Thankfully, this strawberry sheet cake has become my go-to solution for those sweet cravings. With simple pastry staples like cream cheese, fresh berries and basic baking ingredients, I can have a strawberry cake quickly and easily.

This cake has become my favorite way to satisfy my sweet tooth, especially during strawberry season. I kid you not, there are no complaints when this comes out of the oven. The cream cheese creates this tangy richness that balances the sweet strawberries. Each bite is moist and tender. It's so simple but the results can easily rival with those expensive cafe cakes.

You can have it ready in under an hour, perfect for when you have unexpected guests over or just happen to crave for it after meals. I love serving it for Mother's Day, or Canada Day celebrations!

Now, this strawberry sheet cake is on regular rotation in my kitchen this summer, and my daughter always asks when I'm making it again. If you're looking for a dessert that's easy to make or just want to enjoy your strawberries in a different form, this recipe should be added to your list.

Ingredients

Coconut oil – Keeps the cake tender and moist. I’ve swapped in butter before, which added richness but made the crumb heavier. Coconut oil results in a lighter, cleaner texture.

Cream cheese – Adds tang and richness while keeping the cake soft and dense. I tested sour cream once, but the batter turned too loose and the texture suffered.

Sugar – Used in both the cake and the strawberry sauce. Balances the tartness of the berries and cream cheese, and adds crunch when sprinkled on top. I’ve reduced the amount slightly when using very ripe berries.

Eggs – Bind the batter and help with structure. Cold eggs caused curdling during mixing, so I always use room temperature now for better texture.

Milk – Loosens the cake batter for smooth mixing. I’ve used both dairy and oat milk with no major difference.

Vanilla extract – Enhances the berry and cream flavors. Skipping it once made the cake taste dull and flat.

All-purpose flour – Provides structure and holds up to the moisture from the fruit. I tested cake flour, but the result was too fragile.

Baking powder – Lifts the batter just enough to keep the cake light despite the cream cheese. Less than two teaspoons didn’t rise well enough.

Strawberries – Used for both the cake and the sauce. Fresh strawberries worked best because frozen made the cake soggy and the sauce watery. Overripe berries gave the deepest flavor.

See the recipe card for exact quantities.

Step-by-step Instructions

This strawberry sheet cake is soft, rich, and topped with fresh strawberries. Made with cream cheese and served with a quick strawberry sauce, it’s simple and perfect for summer.

Make the Strawberry Sauce

In a small saucepan over medium heat, combine the diced strawberries, sugar, and a splash of water. Cook the mixture, stirring every couple of minutes to prevent sticking, until the strawberries soften and begin to break down. You’ll notice the liquid thickening slightly as it simmers. This usually takes around 7 to 10 minutes. Once it looks syrupy and the berries are soft, take it off the heat. Set the sauce aside to cool while you make the cake. It will continue to thicken as it cools.

Prepare the Oven and Pan

Preheat your oven to 350°F (180°C). Line a 9x13 inch (or 24x34 cm) rectangular baking pan with parchment paper. This helps prevent sticking and makes the cake easier to lift out after baking.

Make the Batter

In a large mixing bowl, add the cream cheese, eggs, 1½ cups of sugar, coconut oil, and vanilla extract. Use a hand mixer or a whisk to beat everything together until the mixture is smooth and no lumps remain.

Switch to a spatula and fold in the flour and baking powder. Mix gently just until the flour is incorporated. Don’t overmix or the cake can turn dense.

Pour in the milk and stir again until the batter is smooth and pourable.

Assemble the Cake

Pour the batter into the prepared baking pan and use a spatula to spread it evenly into the corners. Lay the sliced strawberries over the top of the batter in an even layer. Sprinkle the remaining ¼ cup of sugar over the strawberries. This helps the top caramelize slightly as it bakes.

Bake and Cool

Bake the cake for 30 to 35 minutes, or until the top turns golden and a toothpick inserted into the center comes out clean.

Once baked, remove the pan from the oven and let the cake cool for at least 15 to 20 minutes before slicing.

Serve

Cut the cake into squares and serve with a spoonful of the cooled strawberry sauce. You can add a scoop of ice cream or whipped cream if you like. The cake can be served warm, at room temperature, or chilled.

Storage

Let the cake cool completely before storing. Keep it covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The texture will firm up slightly but remain moist. To freeze, wrap slices in parchment and place in an airtight container for up to 2 months; thaw in the fridge or at room temperature. Store the strawberry sauce separately in a sealed jar in the fridge for up to 1 week and stir before serving.

Recipe