Easy Vanilla Sheet Cake with Strawberry Buttercream Recipe

This easy vanilla sheet cake is soft, moist, and covered with a fluffy strawberry buttercream made with real freeze-dried strawberries. The vanilla cake gets its tender texture from Greek yogurt and whole milk, while the frosting delivers the strawberry flavor.

It's an easy homemade cake for summer parties, birthdays, cookouts, Valentine's Day, or anytime you want a simple strawberry dessert without making a complicated layer cake.

Recipe Summary

Prep Time: 15 minutes
Bake Time: 40–45 minutes
Servings: 12–15

Ingredients

Cake

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup whole milk

1/2 cup nonfat Greek yogurt

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Strawberry Buttercream

1 cup unsalted butter, softened

1/2 cup crushed freeze-dried strawberries

2 cups powdered sugar

3 tablespoons heavy cream

How to Make Vanilla Sheet Cake

Preheat the oven to 350°F. Line or lightly grease a 9x11-inch baking dish.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the softened butter and sugar on medium speed for about 2 minutes until light and creamy. Add the eggs and vanilla and beat for another 2 minutes.

Add the whole milk and Greek yogurt and mix until smooth.

Gradually add the dry ingredients, mixing just until combined. Don't overmix—the less you work the batter after adding the flour, the softer your cake will be.

Spread the batter evenly into the prepared baking dish.

Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Let the cake cool completely before frosting.

Make the Strawberry Buttercream

Beat the softened butter for about 2 minutes until creamy and fluffy.

Add the crushed freeze-dried strawberries and beat for another minute.

Add the powdered sugar and heavy cream. Whip on high for 3–5 minutes until the buttercream is light and fluffy.

Spread the frosting generously over the cooled cake.

Slice and serve.

Why Freeze-Dried Strawberries Work So Well

Freeze-dried strawberries give the frosting a concentrated strawberry flavor without adding the excess liquid you'd get from fresh berries.

For a smoother pink buttercream, grind the freeze-dried strawberries into a fine powder first. If you like little strawberry pieces throughout the frosting, leave them slightly crushed.

Tips for a Moist Cake

Use softened butter and room-temperature ingredients so everything mixes evenly. The Greek yogurt is especially important because it adds moisture and richness without making the cake heavy.

Also, don't wait for the cake to become deeply browned before removing it from the oven. Check it around the 40-minute mark and remove it once the center is fully baked.

Final Notes

This vanilla sheet cake with strawberry buttercream is simple enough for an everyday dessert but pretty enough to serve at a party. The cake stays soft and moist underneath a thick layer of creamy, berry-packed frosting.

If you're looking for more strawberry desserts, try my Strawberry Crunch Cheesecake, Strawberry Shortcake Cheesecake, and Strawberry Tres Leches Cake. You can also serve it with my Creamy Strawberry Pink Drink for an all-strawberry dessert spread.