It’s strawberry season! How can we not wax poetic about them? These beautiful fruits smell as sweet as they taste. They’re versatile too, in salads and on charcuterie boards, but might we suggest a return to a classic? Our strawberry cream sheet cake is all the goodness of strawberries and cream met with all the simple goodness of a sheet cake.

Our Strawberry Cream Sheet Cake Recipe

Our sheet pan strawberry cream cake like this is perfect to kick off strawberry season. In fact, it’s really a celebration of the fact that these simple fruits are back again and ready to enjoy. If you feel like it, you can go to a strawberry field and even pick the fruit yourself. Then the delicious cake tastes twice as good because you know exactly where your berries are coming from.

But wait a minute: Strawberries are not actually a fruit. Strictly speaking, the red pulp is what is known as an aggregate accessory fruits, i.e. the flowering part of the fruit. Technically, the yellow ‘seeds’ are the strawberry fruit. Yes, really! We know, crazy.

But back to our strawberry cream sheet cake. We know you’re just itching to get baking! With different parts to individually make and different cooling times, this recipe is an exercise in rythm and patience. Start with the dough, because it has to be baked on its own and then cool completely. Meanwhile, you’ll have time to prepare the cream. It consists of, among other things, of sour cream and pudding powder. The combination helps create a tangy yet sweet balance which will bring your cake into perfect harmony. Once you have made the cream mixture, make sure to refrigerate it for an hour.

As the cream chills, wash the strawberries. Our secret tip: Do not wash your berries und running water. Their skin is very sensitive and will otherwise get unsightly pressure marks. Instead, fill a bowl with water and place the strawberries in it, gently wash them. Afterward, drain and cut the stems. Finally, chop the berries.

You’re in the final stretch! Simply spread the chilled cream evenly over your sheet pan cake and top with fresh chopped strawberries. Quickly make a glaze and drizzle over the berries. Now, let your cake refrigerate for 30 minutes so that everything can set. Now, you’ll be ready to dig in, and wow, doesn’t our strawberry cream sheet cake taste wonderful?

Looking for other cake creations? We have plenty for you! Our poppy seed cake with cherries, strawberry cheesecake roll, and banana caramel cake are all as fresh as they are delicious.

STRAWBERRY CREAM SHEET CAKE

Prep time: 50 min
Cooling time: 2 hr
Total time: 2 hr 50 min
Servings: 1 sheet pan

INGREDIENTS

For the batter:

1 cup butter, softened
1 ½ cups sugar
1 pinch of salt
4 eggs
3 cups flour
3 tsp baking powder
¼ cup milk

For the cream:

1 packet instant vanilla mix
¼ cup sugar
1 ¾ cups milk
3 cups sour cream
1 tbsp cornstrach

For the glaze:

1 cup red fruit juice (such as cherry, strawberry, or raspberry juice)
1 tablespoon cornstarch

Additionally:

2 ¾ cups strawberries
¼ cup sugar

INSTRUCTIONS

Preheat oven to 350°F.
For the batter, cream together butter, sugar, and salt. Add the eggs, one at a time, and continue beating on high speed.
In a separate bowl, mix the flour with the baking powder.
Now alternately, add the flour mixture and milk to the batter and keep stirring until a smooth dough forms.
Grease a baking sheet, and pour the dough evenly on it. Bake for 20 minutes. Let it cool afterward.
Meanwhile, mix the pudding powder with ¼ cup sugar and ¼ cup milk.
Bring the remaining milk to a boil and stir in the pudding mixture. Let the mixture simmer for 1-2 minutes while stirring constanlty. Remove from heat. Let it cool.
Once lukewarm, give the pudding a good stir. Then fold in the sour cream and cornstarch.
Spread the cream evenly over the cake base in the sheet pan. Let it chill for an hour.
Meanwhile, rinse the strawberries, remove the stems, and chop them. Once the cake has chilled, spread the strawberries evenly over the whipped cream layer.
Make the red cake glaze by mixing the the fruit juice with cornstarch and a tablespoon of sugar. Once ready, adde an additional ¼ cup sugar and add 2 cups water. Bring the mixture to a boil while stirring and let it simmer until it thickens.
Spread the mixture on the strawberries and chill the cake again for 30-60 minutes.