Mini Strawberry Sheet Cake Recipe: Quick Moist Fresh Strawberry Cake

This Mini Strawberry Sheet Cake is soft and fluffy, made with roasted strawberries plus freeze-dried strawberry powder for concentrated berry flavor. Top it with the creamy homemade strawberry buttercream for an extra pop of strawberry goodness.

Slices of mini strawberry sheet cake topped with strawberry buttercream frosting and fresh strawberries with one slice on its side.

Ingredients Needed
How to Make the Recipe
Storage
Recipe FAQs
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Mini Strawberry Sheet Cake Recipe

Why you’ll love this recipe

Intense strawberry flavor. This cake combines roasted strawberry puree and freeze-dried strawberry powder for a bright, natural strawberry taste—no mixes or artificial extracts needed. The buttercream uses the same components for a consistent flavor throughout.
Light, tender texture. Cake flour and careful mixing produce a soft, fluffy crumb that pairs beautifully with a creamy frosting.
Just the right size. This mini sheet cake serves about six—perfect when a full sheet cake is too much. Use an 8.4 x 6.4-inch rectangular pan or a 6 x 3-inch round pan.

Slices of strawberry cake with strawberry buttercream frosting on brown parchment paper.

Ingredients Needed

Below are the ingredients for the mini strawberry sheet cake and strawberry buttercream. Key items are explained to help you get the best result.

Ingredients in various size bowls labeled as baking powder, salt, strawberries, egg, cake flour, whole milk, vanilla extract, freeze dried strawberry powder, unsalted butter, powdered sugar, granulated sugar, and lemons on a white marbled background.

Cake flour. Use cake flour for a lighter, tender crumb.
Freeze-dried strawberry powder. Grind freeze-dried strawberries into a fine powder for concentrated flavor; many stores sell pre-ground powder or whole freeze-dried berries you can crush at home.
Unsalted butter. Use at room temperature for easier creaming.
Granulated sugar. Standard white sugar works well; organic cane sugar can be used if preferred.
Whole milk. This gives a richer texture; 1% or 2% can substitute if needed. Non-dairy milks were not tested.

For exact ingredient amounts and full instructions, see the recipe card below.

How to Make the Recipe

Here is a concise overview of the method to make the mini strawberry cake with strawberry buttercream. Refer to the recipe card for printable measurements and timing.

Roasted Strawberry Puree

Sliced strawberries, lemon juice, and granulated sugar tossed together in a small glass bowl on a white and grey textured background.

Step 1. Toss halved strawberries with fresh lemon juice and granulated sugar.

Roasted strawberries with the juices on a parchment paper lined baking sheet on a white and grey textured background.

Step 2. Spread on a parchment-lined sheet and roast at low temperature until softened and juicy, then cool.

Roasted strawberries in a food processor on a white and grey textured background.

Step 3. Purée the cooled roasted strawberries in a food processor until smooth.

Roasted strawberry puree in a food processor on a white and grey textured background.

Step 4. Use immediately or store the puree in a sealed container for up to one week.

Recipe Tip: The puree keeps up to a week when chilled in an airtight container.

Mini Strawberry Sheet Cake

Recipe Tip: Pulverize freeze-dried strawberries in a food processor or in a sealed bag with a rolling pin until fine.

Whisked cake flour, baking powder, and salt in large glass mixing bowl on a white and grey textured background.

Step 1. Whisk cake flour, baking powder, and salt together.

Freeze dried strawberry powder, butter, and sugar blended together in a glass mixing bowl on a white and grey textured background.

Step 2. Cream freeze-dried strawberry powder, room-temperature butter, and granulated sugar until light and combined.

Vanilla extract, milk, roasted strawberry puree, and an egg added to the top of the cake mixture in a glass mixing bowl.

Step 3. Add the egg, vanilla, milk, and roasted strawberry puree to the creamed mixture.

Strawberry cake batter in a large glass mixing bowl on a white and grey textured background.

Step 4. Mix dry and wet ingredients together on low-medium speed until just combined—do not overmix.

Recipe Tip: The batter will be medium consistency, pale pink with bits of roasted strawberry and flecks of strawberry powder, and easy to spread.

Strawberry cake batter in a parchment paper lined ceramic baking tin on a white and grey textured background.

Step 5. Transfer the batter to the prepared pan and smooth the top.

Baked mini strawberry sheet cake in a parchment paper lined baking tin on a white and grey textured background.

Step 6. Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before frosting.

Strawberry Buttercream Frosting

Strawberry puree, freeze dried strawberry powder, butter, and salt in large glass mixing bowl on a white and grey textured background.

Step 1. Combine roasted strawberry puree, freeze-dried strawberry powder, butter, and a pinch of salt in a mixing bowl and cream until smooth.

Strawberry puree, freeze dried strawberry powder, butter, and salt blended together in a large glass mixing bowl on a white and grey textured background.

Step 2. Gradually add powdered sugar and beat until smooth and creamy, scraping the bowl as needed to incorporate everything.

Strawberry buttercream frosting in a large glass mixing bowl on a white and grey textured background.

Step 3. Adjust sweetness or texture with more powdered sugar or a splash of milk if necessary.

Mini strawberry sheet cake frosted with strawberry buttercream frosting on a cooling rack.

Step 4. Spread the frosting over the cooled cake and garnish with sliced fresh strawberries if desired. Serve and enjoy.

Storage

Store leftover cake wrapped tightly in plastic wrap in the refrigerator for up to five days. For longer storage, double-wrap and place in a freezer bag before freezing.

Frosting can be stored in an airtight container in the refrigerator for up to one week or frozen for up to one month.

Mini strawberry sheet cake topped with strawberry buttercream frosting on parchment paper.

Recipe FAQs

What baking pan should I use?

A small rectangular pan around 8.4 x 6.4 inches works well. You can also use a 6 x 3-inch round pan—both produce the same approximate yield.

Where can I find freeze-dried strawberry powder?

Many grocery stores carry freeze-dried strawberries that you can grind into powder. Some retailers also sell pre-ground freeze-dried strawberry powder.

Can I use whole freeze-dried strawberries instead of powder?

Yes. Crush whole freeze-dried strawberries in a sealed bag with a rolling pin or in a small blender until finely ground to create powder.

What should the cake batter look like?

Expect a medium-thick batter that spreads easily. It will be pale pink with small pieces of roasted strawberry and flecks of strawberry powder.

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Mini Strawberry Sheet Cake

Soft, fluffy mini sheet cake flavored with roasted strawberries and freeze-dried strawberry powder, finished with creamy strawberry buttercream.