This Old-Fashioned Strawberry Sheet Cake is a simple 9×13 dessert packed with fresh strawberries and finished with a warm milk soak that makes every bite extra soft and moist.No frosting needed… just a big pan of tender, fruit-filled cake that’s perfect for spring, summer, potlucks, or anytime you’re craving strawberries.It is based on my (very) popular Fresh Strawberry Cake.

I also have a Sheet Pan Strawberry Cake with Strawberry Cream Cheese Frosting you will love! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: This gives the cake its structure while keeping it soft and tender.Granulated sugar: Sweetens the cake and balances the fresh strawberries.Cane sugar works just as well.

Baking powder: The main leavening agent that helps the cake rise.Make sure it’s fresh for the best texture.Salt: Kosher salt enhances the flavor and keeps the sweetness balanced.

Eggs: Eggs provide structure and richness.Room temperature eggs will mix more evenly into the batter.Vegetable oil: Keeps the cake moist and soft.

You can also use canola or another neutral oil.Fresh strawberries: The star of the cake! Fresh strawberries are folded into the batter and sprinkled on top before baking.Frozen strawberries can be used, but thaw and drain them well to avoid excess moisture.

Topping (Milk Soak + Fi

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