If you’re looking for a reliable, classic sheet cake with a delightful twist, this vanilla cake with strawberry frosting is just the ticket. Whether it’s a sunny summer birthday by the pool or a charming garden gathering, I find a sheet cake offers effortless appeal that’s easily elevated by this timeless flavor pairing. With so many kids and celebrations in my home, this recipe has quickly become my go-to for every party this summer!
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ingredients you'll need
For the Vanilla sheet Cake
- 3 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Cup 2 sticks Unsalted Butter (room temperature)
- 1 ¾ Cup 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 Salt (or two)
- ¼ Cup Freeze Dried Strawberries - crushed or blended
how to make this vanilla sheet cake with strawberry frosting
For the Vanilla Sheet Cake
- Preheat to 325°F (160°C) and generously grease a 9x13 pan.
- Cream butter, oil, and sugar for 3 minutes.
- Add eggs one at a time, mixing well.
- Stir in vanilla.
- Whisk dry ingredients separately, then alternate adding them with buttermilk.
- Mix in Greek yogurt, then beat 45 seconds.
- Pour into the pan and bake for 28-30 minutes, until a tester comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
For the Strawberry Frosting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Crush or blend Freeze-dried Strawberries
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and vanilla extract and freeze-dried strawberries. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
How to Store Vanilla Sheet Cake with Strawberry Frosting
This vanilla sheet cake with strawberry frosting stores beautifully, whether you’re making it ahead or saving leftovers. For best results, keep the cake and frosting separate until you're ready to serve. The unfrosted cake can be refrigerated (covered tightly) for up to 4 days or frozen—wrapped well in plastic wrap and foil—for up to 2 months. The strawberry frosting will keep in the fridge for up to 5 days or frozen for up to 2 months; just bring it to room temperature and re-whip before using.
If the cake is already assembled, cover and refrigerate for up to 3 days, or freeze slices tightly wrapped for longer storage. Since the butter in the frosting firms up when cold, let the cake sit at room temperature for 30–60 minutes before serving so the crumb softens and the frosting becomes silky again. Add any fresh garnishes, like strawberries or mint, just before serving for the best presentation.
Decorating a sheet cake
I like to start by spreading a thin layer of frosting as a base, then have some fun with piping. My kids always love decorating, so after I create my polished version, they jump in to add their own touches—making it truly “their cake", and you can see in the below picture.
equipment you'll need
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- Mixing bowls (I love these versatile glass stacking bowls)
- Stand mixer (Kitchen Aid or Bosch*)
- Measuring cups & spoons + Liquid Measuring Cup or a Kitchen Scale
- Rubber spatula & whisk
- Offset spatula & cake scraper (for smoothing batter and frosting)
- Parchment paper (for lining pans) the precut versions are great too
- Cooling rack (for cakes and glazes)
- Cake pans (round, square, or rectangle*) — [9x13]
- Cutting Board
- Rotating Cake Stand (this helps decorate!)
- Pastry Bags
- Sharp Chef's Knife
- Food thermometer (if temperature-sensitive frosting)
- Liquid Measuring Cup
- Measuring cups & spoons
- Kitchen Scale
- Mixing bowls (I love these versatile glass stacking bowls)
- Pastry brush (for greasing pans or applying syrups or glazes)
If you love this recipe, I’d be so grateful if you left a five star review—it truly means the world! And if you make it, I’d love to see—snap a photo and tag me on Instagram @cakejoie so I can share in the joy. Nothing makes me happier than seeing your beautiful bakes!
Vanilla Sheet Cake with Strawberry Frosting
Ingredients
For the Cake
- 3 Cups All Purpose Flour
- 1 Tablespoon Baking Powder
- 1 Teaspoon Kosher Salt
- 1 Cup 2 sticks Unsalted Butter room temperature
- 1 ¾ Cup 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 Frosting
- 3 Cups Powdered Sugar
- 1 Cup Unsalted Butter Room Temperature
- ¼ Cup Heavy Cream
- 1 Small Pinch Salt or two
- ¼ Cup Freeze Dried Strawberries - crushed or blended
Instructions
For the Cake
- Preheat to 325°F (160°C) and generously grease a 9x13 pan.
- Cream butter, oil, and sugar for 3 minutes.
- Add eggs one at a time, mixing well.
- Stir in vanilla.
- Whisk dry ingredients separately, then alternate adding them with buttermilk.
- Mix in Greek yogurt, then beat 45 seconds.
- Pour into the pan and bake for 28-30 minutes, until a tester comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a rack to cool completely.
For the Frosting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until paste-like, then increase to medium-high and mix for 4–6 minutes until the color changes from yellow to white.
- While mixing, sift the powdered sugar using a fine-mesh sieve or sifter into a separate bowl.
- Crush or blend Freeze-dried Strawberries
- Turn off the mixer and add the powdered sugar in 1–2 cup increments, mixing on low speed after each addition until fully incorporated. This prevents a sugar cloud.
- Add the heavy cream, salt, and vanilla extract and freeze-dried strawberries. Mix on medium speed for 30 seconds to incorporate.
- Increase to medium-high speed and mix for 5–10 minutes, pausing occasionally to scrape down the bowl.
- Remove any air bubbles by pressing and smoothing the frosting with a spatula or wooden spoon in a zig-zag motion prior to frosting your cake.
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