Go Back
–+ servings

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

A slice of yellow sheet cake topped with a scoop of vanilla ice cream and strawberry sauce sits on a white plate, making it an easy twist on a classic Strawberry Sheet Cake.
Print

Strawberry Sheet Cake

This strawberry sheet cake is soft and rich with cream cheese, topped with fresh berries and served with a simple homemade strawberry sauce.
Course Dessert, Snacks
Cuisine American
Keyword strawberry sheet cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings
Calories 347kcal
Author Ksenia Prints

Equipment

Ingredients

  • ⅓ cup coconut oil or any other vegetable oil or butter
  • 1 cup cream cheese
  • 1 ½ cups sugar for the batter
  • ¼ cup sugar for sprinkling
  • ¼ cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 ½ cups fresh strawberries sliced
  • 1 ½ cups fresh strawberries diced
  • ¼ cup sugar
  • 2 tablespoons water

Instructions

Strawberry Sauce:

  • In a saucepan over medium heat, combine diced strawberries, sugar, and water.
  • Cook, stirring occasionally, until strawberries break down and sauce thickens slightly (about 7-10 minutes).
  • Remove from heat and let cool.

Cake:

  • Preheat oven to 350°F (180°C). Line a 9x13 inch (24x34 cm) baking pan with parchment paper.
  • In a large bowl, beat cream cheese, eggs, 1½ cups sugar, coconut oil, and vanilla until smooth.
  • Fold in flour, salt, and baking powder with a spatula until just combined. Avoid overmixing.
  • Add milk and stir until batter is smooth.
  • Pour batter into the prepared pan. Spread sliced strawberries evenly on top. Sprinkle with ¼ cup sugar.
  • Bake for 30-35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
  • Let the cake cool slightly before slicing.

To Serve:

  • Cut into pieces and serve with the strawberry sauce. Add ice cream or whipped cream if desired.

Notes

Use vegetable oil or melted butter instead of coconut oil if needed.
Substitute cream cheese with Greek yogurt or mascarpone.
For gluten-free, use a 1:1 gluten-free flour blend.
Use brown sugar or sugar substitutes if preferred.
Mix batter gently after adding flour to keep cake light.
Store cake in an airtight container at room temperature for 1-2 days or in the fridge for up to 5 days. Keep sauce refrigerated up to 1 week.
 

Nutrition

Calories: 347kcal | Carbohydrates: 53g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 192mg | Potassium: 121mg | Fiber: 1g | Sugar: 36g | Vitamin A: 306IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 1mg