This Vanilla Sheet Cake with Strawberry Frosting is an easy, crowd-pleasing dessert that’s perfect for weeknight treats, potlucks, or special occasions. The cake is tender and moist with a classic vanilla flavor, and the homemade strawberry frosting adds a bright, fruity finish without being overly sweet.
This recipe uses familiar pantry ingredients and a simple method, so it’s approachable for bakers of all skill levels. The result is a light vanilla cake that pairs beautifully with a creamy, subtly tart frosting made from freeze-dried strawberries.
Table of contents
- Why You’ll Love This Recipe
- Ingredients
- How to Make the Cake
- Equipment
- Storage
- Serve With
- Tips
- FAQ
- Recipe Card
Why You’ll Love This Recipe
- Quick and simple: uses everyday ingredients and straightforward steps.
- Flexible frosting: freeze-dried strawberry powder adds natural color and flavor without extra liquid.
- Great for gatherings: makes a full 9×13 sheet cake, ideal for serving a crowd.
Ingredients
Below is a concise ingredient list to help with shopping. The recipe card farther down includes exact amounts and step-by-step instructions.
- Cake mix (vanilla or white)
- Milk
- Butter (melted for cake; room temperature for frosting)
- Eggs
- Freeze-dried strawberries (for frosting powder)
- Powdered sugar
- Vanilla extract
How to Make the Cake
Here’s a quick overview of the process. Full measurements and the complete recipe are in the recipe card below.
- Prepare the batter: combine cake mix, milk and melted butter, then beat in the eggs until smooth.
- Bake in a greased 9×13 pan at 350°F (175°C) for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Make the strawberry powder: pulse freeze-dried strawberries in a food processor until finely powdered.
- Prepare the frosting: beat room-temperature butter until light, then add powdered sugar, vanilla and milk. Beat until smooth.
- Stir in the strawberry powder until evenly incorporated and the frosting is a soft pink color.
- Spread the frosting over the cooled cake with a rubber spatula and, if desired, garnish with fresh strawberries.
Equipment
You’ll need a few basic tools to make this sheet cake:
- 9×13 baking dish
- Large bowl
- Hand mixer (or stand mixer)
- Food processor (for freeze-dried strawberries)
- Spatula
Storage
Store the cake in an airtight container or covered tightly with plastic wrap at room temperature for up to three days. For longer storage, the frosted cake freezes well for up to three months—wrap it tightly and thaw at room temperature for about 12 hours before serving.
Serve With
This vanilla sheet cake works well alongside classic comfort meals and holiday mains. Serve slices with coffee, tea, or a simple fruit salad for a bright contrast.
Tips
A few quick tips for success:
- Do not overmix the batter; mix just until ingredients are combined to keep the cake tender.
- Grease the pan or use cooking spray with flour to prevent sticking.
- Monitor baking time closely; ovens vary, so check for doneness a few minutes before the recipe time ends.
FAQ
Answers to common questions about this recipe:
Yes. You can bake and frost the cake up to 24 hours in advance and keep it covered at room temperature.
Freeze-dried strawberries are usually sold in the baking aisle or the snack/nuts section of most grocery stores, or at specialty food retailers.
More Dessert Ideas
If you enjoy simple, from-scratch desserts, try other classics like frosted gingerbread cookies, red velvet bundt cake, or small no-bake treats. Simple variations—like adding citrus zest to the frosting or topping slices with toasted nuts—can personalize the cake.
Recipe Card
Complete recipe details, ingredient amounts, and step-by-step instructions are provided below for easy printing or saving.
Vanilla Sheet Cake with Strawberry Frosting
A moist vanilla sheet cake topped with a creamy strawberry frosting made from freeze-dried berries for natural flavor and color.
Ingredients
- 14.25 oz vanilla or white cake mix
- 1 cup milk
- 1/2 cup butter, melted (for batter)
- 3 eggs
Frosting
- 1 cup freeze-dried strawberries
- 1 cup butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 pan with cooking spray that contains flour.
- In a large bowl, combine cake mix, milk and melted butter. Beat with a hand mixer until smooth. Add eggs one at a time and mix until incorporated.
- Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- To make the frosting, pulse the freeze-dried strawberries in a food processor until they become a fine powder.
- In a separate large bowl, beat the room-temperature butter for 2–3 minutes until light and pale. Gradually add powdered sugar, vanilla and milk, beating until smooth and creamy.
- Fold in the strawberry powder and mix until evenly distributed and the frosting reaches your desired consistency.
- Spread frosting evenly over the cooled cake. Garnish with fresh strawberries if desired. Slice and serve.
Yield and Nutrition
Servings: 18. Approximate calories per serving: 272 kcal (values are estimates and can vary based on specific ingredients).