I’m so excited to share this mini strawberry sheet cake recipe with you today. Who doesn’t love the bright, summery flavor of strawberries baked into a perfectly moist cake? This smaller-sized version is my go-to when I want something special without mountains of leftovers. The roasted strawberry puree is what makes this cake truly magical—it concentrates all that berry goodness into every bite. Curious about what makes this tiny treat so irresistible? There’s a secret ingredient that changes everything…
Why You’ll Love this Mini Strawberry Sheet Cake
Strawberry perfection in every bite. This mini sheet cake has completely stolen my heart, and I’m certain it’ll capture yours too. The roasted strawberry puree gives it that intense berry flavor that store-bought versions just can’t match.
What makes it truly special? It’s the perfect size for small gatherings—no massive leftovers taking up fridge space.
The texture strikes that magical balance between fluffy and moist, with a natural pink hue that doesn’t need artificial coloring.
And can we talk about versatility? Dress it up with frosting or enjoy it plain. Either way, pure strawberry bliss.
What Ingredients are in Mini Strawberry Sheet Cake?
To create this delightful mini strawberry sheet cake, you’ll need a handful of pantry staples plus fresh strawberries for that genuine berry flavor.
- 1 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup milk
- 3 large egg whites
- Fresh strawberries, sugar, and salt for making the 1/4 cup roasted strawberry puree
Room temperature ingredients will give you the best results, particularly the butter which needs to cream properly with sugar to create that perfect cake texture we’re all dreaming about.
How to Make this Mini Strawberry Sheet Cake
Start by transforming fresh strawberries into a vibrant puree. Toss your strawberries with a sprinkle of sugar and salt, then roast them at 350°F for about 10 minutes until they’re soft and jammy.
Once cooled slightly, blend them up and measure out 1/4 cup of this rosy goodness for the cake batter. The rest? Save it for stirring into yogurt or adding to your morning smoothie.
Step 2: Prepare Your Baking Pan
Preheat your oven to 350°F and show some love to your 8×8-inch baking pan. A light coating of butter or cooking spray followed by a neat lining of parchment paper will guarantee your cake releases perfectly when done.
There’s nothing worse than a cake that refuses to budge, am I right?
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together 1 1/4 cups plus 2 tablespoons of all-purpose flour, 1 1/4 teaspoons of baking powder, and 1/2 teaspoon of kosher salt.
This quick step might seem basic, but it guarantees all those leavening agents are evenly distributed throughout your flour, creating that perfect, even rise we’re after.
Step 4: Cream Butter and Sugar
In your mixer, beat 1/2 cup of room temperature unsalted butter until smooth, then gradually add 1 1/4 cups of granulated sugar.
Continue beating until the mixture becomes light and fluffy—about 3-4 minutes. This incorporates air into your batter, which helps create that tender crumb we all dream about.
Now add 1 teaspoon of pure vanilla extract and mix until combined.
Step 5: Combine Wet and Dry Ingredients
Here’s where patience pays off. Alternate adding your flour mixture with the 1/3 cup of milk, egg whites, and that gorgeous 1/4 cup of strawberry puree you made earlier.
Start and end with the dry ingredients, mixing just until combined after each addition. Overmixing is the enemy of tender cake, so go easy on that mixer.
Step 6: Bake to Perfection
Pour your pretty pink batter into the prepared pan, smoothing the top with a spatula.
Slide it into your preheated oven and bake for 25-32 minutes. How do you know when it’s done? The classic toothpick test never fails—insert it into the center of the cake, and it should come out clean or with just a few moist crumbs clinging to it.
Step 7: Cool Completely
Now comes the hardest part—waiting. Allow your cake to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
Rushing this step might seem tempting, but a warm cake will cause frosting to melt and slide right off. Sometimes good things really do come to those who wait.
Step 8: Frost and Serve
Once your cake is completely cool, it’s ready for its final dress-up.
For an indulgent presentation, consider serving alongside a chocolate fondue fountain where guests can dip cake squares for an extra touch of luxury.
Whether you choose a classic buttercream, cream cheese frosting, or just a light dusting of powdered sugar, this mini strawberry sheet cake provides the perfect canvas.
Cut into squares and watch them disappear faster than you can say “seconds, please.”
What to Serve with Mini Strawberry Sheet Cake
This pretty-in-pink cake deserves some equally delightful companions. A dollop of lightly sweetened whipped cream is an obvious match, letting the strawberry flavor shine while adding a cloud-like texture.
For something a bit more indulgent, try vanilla bean ice cream—the warm-cold contrast is simply divine.
Fresh berries on the side provide a juicy counterpoint to the cake’s sweetness—think blueberries, blackberries, or even more strawberries.
Looking for a beverage pairing? A cup of afternoon tea works beautifully, as does cold milk for the kiddos, or prosecco for adults (hey, we’re celebrating here!).
This versatile little cake works wonderfully for brunch, afternoon tea, or as a not-too-heavy dessert after dinner.
Mini Strawberry Sheet Cake Substitutions and Variations
- Garnish Ideas: Dust with powdered sugar, top with fresh strawberry slices in a pretty pattern, or drizzle with a simple lemon glaze for extra pizazz.
- Seasonal Twist: For fall, swap strawberries with roasted apples and add cinnamon; for winter, try orange zest and cranberries instead.
Leftovers and Storage for this Mini Strawberry Sheet Cake
This delightful strawberry cake stays fresh at room temperature for up to 2 days when stored in an airtight container.
For longer storage, refrigerate for up to 5 days—just bring slices to room temperature before serving to enjoy that perfect cake texture.
Want to freeze some for later? Wrap individual slices tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
Thaw in the refrigerator overnight.
To prevent the cake from drying out, store unfrosted or cover cut edges with a bit of plastic wrap.
If you’ve added frosting, the cake actually tastes even better the next day as the flavors meld together beautifully.
For the freshest taste when serving leftovers, microwave room-temperature slices for 10 seconds to revive that just-baked softness.
Final Thoughts
This Mini Strawberry Sheet Cake captures everything wonderful about homemade baking—real roasted strawberry flavor infused right into a perfectly moist, tender crumb.
What makes this recipe truly special is how it transforms simple ingredients into something that tastes like it came from a high-end bakery, all in an 8×8 pan that’s just right for small gatherings.
It’s the perfect weekend project when strawberries are at their peak, or anytime you need to brighten someone’s day with something sweet but not overwhelming.
The natural blush color and genuine berry flavor remind us that sometimes the simplest treats are the most memorable.