Strawberry Sheet Cake
Prep time
Cook time
Total time
Fresh strawberry flavor in every bite. Who knew strawberry jam could be such a great secret to make strawberry cake so simple and delicious to throw together...and don't even get me started on the frosting...yum!
Recipe type: Dessert
Serves: 20-24
  • ½ cup vegetable or canola oil
  • ½ cup butter, softened
  • 1¾ cup granulated sugar
  • 4 eggs
  • 1 tsp vanilla
  • a few drops of red food coloring (optional)
  • ½ tsp fresh lemon zest (optional)
  • ¾ cup buttermilk
  • ½ cup strawberry jam
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3 cups powdered sugar
  • ½ cup butter, softened
  • ¼ cup strawberry jam
  • ¼ tsp lemon juice
  • 2-3 tbsp heavy cream
  1. Preheat oven to 350 degrees and spray a large rimmed baking sheet with cooking spray and set aside.
  2. In a medium or large mixing bowl, use your hand mixer to cream together the vegetable oil, softened butter, and granulated sugar.
  3. Next, add the eggs one at a time, mixing each egg until just combined before adding the next.
  4. Add vanilla and food coloring. Mix well.
  5. In a small bowl or container, whisk together the strawberry jam and buttermilk. You can use a blender if your strawberry jam has large pieces in it. This is a good way to puree it.
  6. In another small bowl combine the flour, baking powder, baking soda, and salt. Mix well.
  7. Alternate adding ½ of the dry mixture and half of the buttermilk jam mixture, blending between each addition, and ending with the second half of the buttermilk mixture. Scrape the sides down and blend one more time to make sure everything is incorporated well.
  8. Pour cake batter into the prepared pan and bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the cake comes out clean.
  10. When the cake is completely cooled, prepare frosting by using a hand mixer to cream together all of the frosting ingredients: powdered sugar, softened butter, strawberry jam, lemon juice, and heavy cream. Start with 2 tbsp of heavy cream and add more until you reach the desired consistency.
  11. Put large dollops of frosting evenly over the cooled cake and spread them to completely cover the cake with frosting. Cut into squares and enjoy!
  12. Cake can be stored covered at room temperature or covered in the fridge, depending on personal preference.
Recipe by Real Life Dinner at