Last updated on February 3, 2026

I still remember the summer my neighbor knocked on my door with a warm pan of strawberry cake that smelled like childhood — I took one bite and was convinced I could bake anything. If you’re the kind of cook who feels nervous around recipes that look too fancy, I get it; I used to freeze at the sight of box instructions and odd ingredients. This Homemade Strawberry Sheet Cake is one of those recipes that gently proves baking doesn’t have to be intimidating: few ingredients, one pan, and a result that feels like a hug. If you want a simple, cozy dessert that’s beginner-friendly and quick to make, you’re in the right place — and if you like strawberry sweets, you might also enjoy these strawberry cheesecake cookies for a different kind of treat.

A Quick Look at This Homemade Strawberry Sheet Cake Recipe

This cake leans on two star ingredients: softened butter and strawberry-flavored Jell-O, with a touch of cream cheese for richness. It’s a comforting, soft cake that’s quick to mix and bakes in a single sheet pan, which makes cleanup simple. Because it’s low on ingredients and steps, it’s perfect for home cooks and absolute beginners who want guaranteed success without fuss. Keep reading for tips on texture, easy substitutions, and little ways to make this cake feel special for morning coffee, a casual potluck, or an after-school treat.

Ingredients You’ll Need for Homemade Strawberry Sheet Cake

Essentials

1 cup (2 sticks) unsalted butter, softened
I use unsalted so I can control the salt level in the cake. It should be soft enough that your finger leaves an indentation but not melting.
4 oz cream cheese, softened
This adds a subtle tang and gives the cake a tender, moist crumb. Full-fat gives the best flavor.
1 box (3 oz) strawberry Jello (strawberry-flavored gelatin)
This is where the strawberry flavor and a bit of color come from. It sweetens and seasons the batter, and it’s what makes this cake distinct.
1/2 teaspoon vanilla extract
Just a small splash to round out the flavors and make the strawberry note pop.
Basic pantry salt (optional, pinch)
If your butter is unsalted, a small pinch of salt enhances the flavors; don’t overdo it.

Note: The recipe as given is intentionally minimal. It’s designed to be approachable and fast, relying on these few ingredients to create a light, strawberry-scented sheet cake.

Optional add-ons

Fresh sliced strawberries for garnish
A handful of fresh berries on top makes the cake look pretty and adds a fresh contrast to the sweet, jellied flavor.
1 cup powdered sugar mixed with 2–3 tablespoons milk or cream for a simple glaze
Drizzle over the cooled cake for extra sweetness and a prettier presentation.
Whipped cream or stabilized whipped topping for serving
Especially lovely if you’re serving slices at a get-together.
Toasted sliced almonds or chopped pecans for texture
Sprinkle a few on top after glazing for crunch.
A few drops of red food coloring (optional)
If you want a brighter pink cake, add a drop or two; mostly aesthetic.

Substitutions and shortcuts

Butter substitute: If you prefer, you can use salted butter; reduce added salt or omit it. For a lighter option, some bakers experiment with half butter and half unsalted vegetable shortening, but flavor will change.
Cream cheese swap: Neufchâtel cheese (lower fat) can be used instead of full-fat cream cheese, though the cake may be slightly less rich.
Jello alternatives: If you don’t have boxed strawberry gelatin, you could use a powdered strawberry-flavored drink mix with sugar already included, but the result may be less gelatinous and sweeter. For a fresher strawberry flavor, try using pureed strawberries mixed with a little sugar and cornstarch (see notes in substitutions below), but this changes the texture.
Glaze shortcut: Instead of making a glaze from scratch, use a store-bought strawberry glaze or a jarred fruit spread warmed and thinned slightly with water to brush on top.
Pan swap: If you don’t have a sheet cake pan, a 9×13-inch baking pan works as a substitute; baking time will be similar but check for doneness a few minutes earlier.

Tips on substitutions: Because this recipe is minimalist, swapping ingredients will change the cake’s texture and flavor. If you replace the gelatin with something else, start small and adjust sweetness and thickening agents carefully.

How to Make Homemade Strawberry Sheet Cake Step-by-Step

I’ll walk you through everything as if we’re baking together in the same cozy kitchen. Read each step fully before you begin to avoid surprises.

Prep your oven and pan
- Preheat your oven to 350°F (175°C). This ensures the oven is ready once your batter is mixed. I like to set it as I start softening butter so everything flows smoothly.
- Grease a sheet cake pan (typically 13×18 inches) or a 9×13-inch pan if that’s what you have. You can use a light coating of butter, shortening, or a nonstick spray. For easier removal, line the pan with parchment paper leaving a bit of overhang on two sides.
Bring dairy to the right temperature
- Make sure both the butter and the cream cheese are softened. If they’re slightly cold, they won’t cream together properly. I’ll press them with my finger — they should give but not be greasy or melted. If you’re in a hurry, microwave for 5–7 seconds at a time until soft but not runny.
Cream the butter and cream cheese
- In a large mixing bowl, combine the softened butter and cream cheese. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until smooth and light — about 2–3 minutes. This step incorporates air which helps make the cake tender. Scrape down the sides of the bowl once or twice with a spatula.
Add the strawberry Jell-O and vanilla
- Pour in the entire 3 oz box of strawberry Jell-O granules into the creamed mixture. Add the 1/2 teaspoon vanilla extract. Mix on low to medium speed until the gelatin is fully incorporated and the batter is smooth and evenly colored. This may look a little odd at first because Jell-O crystals can be grainy; keep beating until the texture is even. If you see any streaks of cream cheese, scrape the bowl and mix a bit longer.
Spread the batter into the pan
- Transfer the batter into your prepared pan. Use an offset spatula or the back of a spoon to smooth it into an even layer. The batter is typically spreadable rather than pourable. Aim for an even thickness so the cake bakes uniformly.
Bake until set
- Place the pan in the preheated oven and bake for 25–30 minutes. Start checking at around 22–25 minutes if your oven runs hot. You’re looking for a cake that springs back slightly when touched and where a toothpick inserted into the center comes out clean or with a few moist crumbs. Because this cake has less structure than a traditional cake, don’t expect the same golden-brown top — it should be set and lightly colored.
Cool before finishing
- Remove the pan from the oven and set it on a cooling rack. Let the cake cool completely in the pan if you plan to frost or glaze it; this helps the topping adhere and keeps the cake from breaking apart. Cooling time will be about 1–2 hours depending on room temperature. If you’re in a rush, you can place the pan in a cool spot or briefly in the fridge, but avoid chilling hot cakes too quickly.
Optional finishing touches and serving
- Once cooled, add any optional glaze, fresh strawberries, or whipped cream. For a simple glaze, whisk 1 cup powdered sugar with 2–3 tablespoons milk or cream until smooth, then drizzle evenly. If you’re adding sliced strawberries, arrange them just before serving so they look fresh.
Slice and enjoy
- Cut into squares, serve on a plate, and enjoy. This cake is best within 1–2 days when stored at room temperature in an airtight container, or up to 4 days in the fridge if you’ve used dairy-based toppings.

A few practical notes: Because the batter uses gelatin, avoid overbaking which can dry it out. If the center jiggles slightly but a toothpick pulls out clean, it’s usually fine — it will set more as it cools.

Common Mistakes to Avoid

Even simple recipes have a few pitfalls. I’ve baked this cake many times and learned which small missteps can affect the final result. Read these so you don’t lose sleep over an avoidable cake flop.

Mistake 1: Using cold butter or cream cheese

If your butter or cream cheese is too cold, they won’t cream together properly and you’ll end up with little lumps in the batter. This leads to uneven texture in the baked cake. Always allow them to come to room temperature first — they should be soft but not melted.

Mistake 2: Overbaking the cake

Because this cake has less flour and relies on butter and cream cheese for structure, it can dry out if baked too long. Start checking at 22–25 minutes and remove it as soon as a toothpick comes out with a few moist crumbs. It will continue to set as it cools.

Mistake 3: Adding too much liquid for glaze or toppings too early

If you glaze or top the cake while it’s still hot, the glaze can soak in and make the cake mushy. Let the cake cool fully. Also, when making a glaze, add liquid slowly — you can always thin it more, but you can’t easily thicken it without adding more powdered sugar.

Serving Suggestions for Homemade Strawberry Sheet Cake

I love serving this cake in ways that feel both simple and a little special — it’s modern comfort food. Here are a few of my favorite pairings.

Start with a short paragraph:
This cake is versatile: serve it plain for a cozy weeknight dessert, or dress it up a bit when guests drop by. Here are three easy serving ideas that highlight different moods — from casual snacking to a pretty party plate.

Light and Cozy: Powdered sugar and a mug of tea

Dust the cooled cake with a little powdered sugar and serve with a warm cup of tea or coffee. It’s a relaxed, everyday way to enjoy the cake that brings out the strawberry scent without over-sweetening.

Fresh and Bright: Sliced strawberries and whipped cream

Top each slice with lightly sweetened whipped cream and a few fresh strawberry slices. This is the way I serve it when I want the dessert to feel a touch celebratory — and the fresh fruit balances the cake’s sweetness.

Fun and Festive: Glaze and toasted nuts

Make a simple powdered sugar glaze and drizzle it over the cake, then sprinkle with toasted sliced almonds or chopped pecans. The nuts add a pleasant crunch and a salty counterpoint to the sweetness.

I sometimes link these serving ideas to other desserts I love; if you’re collecting inspiration for more strawberry-themed sweets, take a look at this roundup of 10 gluten-free cupcake recipes for different textures and flavors you might pair with this cake at a party.

Tips, Storage, and Make-Ahead Ideas

Make-ahead: You can bake the cake a day ahead and store it wrapped in plastic at room temperature. Add fresh toppings right before serving.
Refrigeration: If your kitchen is warm or you used a whipped cream topping, store the cake in the refrigerator for up to 4 days. Bring it to room temperature for 20–30 minutes before serving for the best flavor.
Freezing: This cake freezes well in slices. Wrap each slice in plastic wrap and place in a freezer bag for up to 2 months. Thaw slowly in the fridge overnight.
Day-of assembly: If you plan to add a glaze, do it once the cake is cool. Fresh berries should be added last-minute to avoid sogginess.
Oven calibration: If your oven runs hot, consider reducing the temperature by 10–15°F and checking earlier. An oven thermometer helps with consistent results.

Flavor Variations and Enhancements

Lemon-strawberry: Add 1 teaspoon lemon zest to the batter for a bright, citrus lift. A lemon glaze complements this nicely.
Strawberries and cream: Fold finely chopped fresh strawberries into a simple vanilla glaze and spread over the cooled cake for bursts of real fruit.
Chocolate twist: After the cake cools, drizzle with melted white or milk chocolate for a decadent contrast.
Mini cupcakes: If you want smaller portions, spoon the batter into lined cupcake tins and adjust baking time to about 15–18 minutes.

Conclusion

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I hope this Homemade Strawberry Sheet Cake becomes one of those recipes you reach for when you want something cozy, quick, and satisfying. It’s easier than it looks, wonderfully customizable, and kind to beginners — a reliable sweet that I love keeping in my repertoire for family treats and last-minute visitors. If you want another strawberry sheet cake idea with a classic strawberry frosting finish, check out this lovely take on the cake by a fellow home-baker: Strawberry Sheet Cake {with Strawberry Frosting!} | Lil’ Luna.

FAQs About Homemade Strawberry Sheet Cake

Q1: How long will Homemade Strawberry Sheet Cake stay fresh at room temperature?
A1: Homemade Strawberry Sheet Cake will stay fresh for 1–2 days at room temperature when stored in an airtight container. If you’ve added cream-based toppings or it’s warm in your kitchen, refrigeration is safer and will extend freshness to about 3–4 days.

Q2: Can I make Homemade Strawberry Sheet Cake gluten-free?
A2: The recipe as written doesn’t include flour, but many traditional recipes do. If you want a gluten-free version that maintains a similar texture, look for a tested gluten-free sheet cake base or experiment by adding a small amount of gluten-free flour blend — however, expect some differences in texture. For more naturally gluten-free strawberry dessert ideas, the linked cupcake roundup may help.

Q3: Can I use fresh strawberries instead of strawberry Jello in the Homemade Strawberry Sheet Cake?
A3: You can, but it changes the recipe. Fresh strawberries add great flavor but lack the sweet, gelatinous concentration of Jell-O. If you use pureed strawberries, you’ll likely need to add a thickener (like cornstarch) and additional sugar to mimic the sweetness and texture. It’s a delicious option, but not a direct one-to-one swap.

Q4: What’s the best way to get an even bake for Homemade Strawberry Sheet Cake?
A4: For even baking, spread the batter evenly in the pan, preheat your oven fully, and avoid opening the oven door in the early minutes of baking. If your oven has hot spots, rotate the pan halfway through baking. Start checking doneness at 22–25 minutes to prevent overbaking.

Q5: Can I turn Homemade Strawberry Sheet Cake into cupcakes or a layer cake?
A5: Yes. For cupcakes, portion the batter into lined muffin tins and bake for 12–18 minutes (start checking at 12). For a layer cake, divide the batter into two greased round pans and bake until set; thickness and baking time will vary, so watch closely. Remember that structure may differ because this recipe is simple and not built like a heavy layer cake, so consider adding a bit more flour and an egg if you need more lift for taller layers.

If you try this recipe, tell me how it turned out — I love hearing small victories, happy accidents, or clever tweaks readers discover.

Homemade Strawberry Sheet Cake