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Desserts | May 8, 2014

Strawberries and Cream Sheet Cake

Strawberries and Cream Sheet Cake
Strawberries and Cream Sheet Cake
Strawberries and Cream Sheet Cake

Strawberry Shortcake is one of my all time favorite desserts. I mean, what mom doesn’t love Strawberry Shortcake? This cake takes the dessert to a new level. Fresh strawberries, cream, cream cheese…it doesn’t get much better than this. And it’s easy to mix up. Make the cake on Saturday, and the frosting on Sunday.
Trust me.
Mom’s going to love this.

Strawberries and Cream Sheet Cake

adapted from Southern Living Magazine


  • 1 cup butter softened
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 1/2 cups cake flour
  • 2 tablespoons strawberry-flavored gelatin powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 1 cup buttermilk
  • 2/3 cup chopped fresh strawberries
  • Cooking spray
  • Parchment paper

Fresh Strawberry Cream Frosting

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 8-oz. package cream cheese, softened
  • 1 1/2 -2 cups powdered sugar
  • dash of salt
  • 1/2 cup chopped fresh strawberries


  1. Beat butter at medium speed with an electric mixer until creamy; add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Beat in lemon juice and vanilla.
  2. Stir together flour and next 3 ingredients; add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in strawberries.
  3. Line a 9×13 with parchment paper. Using cooking spray, grease and flour the paper before spreading the batter onto the paper, allowing 2 to 3 inches to extend over long sides.

  4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 30 minutes. Lift cake from pan, using parchment paper sides as handles. Invert cake onto wire rack; gently remove parchment paper. Or just lift cake from pan and frost after cooled. Cool completely (about 1 hour). Spread Strawberry Frosting on top and sides of cake.

Fresh Strawberry Cream Frosting

  1. In a deep bowl, beat cream until stiff, add 1/4 cup powdered sugar. Beat until stiff peaks form. Scrape out of bowl and set aside in another small bowl.
  2. Using the same large bowl, beat cream cheese until smooth. Add powdered sugar a little at a time. Add a dash of salt. Beat again until smooth. Add 1/2 cup fresh chopped strawberries. Mix just until fruit is incorporated. Fold the whipped cream mixture and the cream cheese mixtures together. Frost the cake immediately. Refrigerate until ready to serve.

Recipe Notes

-I altered the ingredients in the frosting to create a more stable frosting. The Southern Living version calls for granulated sugar and fresh lemon juice, which produces a delicious frosting, but does not hold its shape well. This frosting is delicate and should be served within two hours of frosting.
-My Sister in Law, Sheri made this and followed the SL directions exactly, except she baked the cake in a jelly roll pan. The recipe calls for baking in a 9×13. After trying the cakes baked in a 9×13 and a jelly roll pan, I liked the cake baked in the jelly roll pan a bit better.
-Be careful to not over bake. The cake is done when a few moist crumbs are attached to a toothpick when testing.

Strawberries and Cream Sheet Cake

10 thoughts on “Strawberries and Cream Sheet Cake

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  1. Hey there! I am doing a baby shower soon, and thought it might be fun to do sugar cookies with strawberry cream cheese frosting…do you think this would hold up on a sugar cookie?

    1. Hi Lindsay,
      This frosting is really delicious, but does not hold up well because of the fresh strawberries. I think it would be perfect on cookies for a shower, but would make the frosting the same day, no more than two hours ahead, and fold in the strawberries right before frosting and serving.

  2. I just came across this recipe and am excited to try it because I don't really like traditional strawberry shortcake. I have a question though when it calls for 2 TLB strawberry flavored gelatin, do you mean the powder or after it has been mixed with water?

    1. Hello! Sorry about that! I will correct the recipe to clear up confusion. The shortening referred to is used to grease the parchment paper to prevent sticking of the cake to the paper or pan.
      Thanks for reading ABK!