This Strawberry Cream Sheet Cake Recipe is the most beautiful dessert you will ever pull out of your kitchen — a light, airy vanilla sponge, a thick and silky vanilla cream layer, and a stunning crown of fresh strawberries, raspberries, and currants set in a glossy red jelly. Every single bite has three perfect layers working together. I made this for the first time and my family finished the entire pan before it even had a chance to chill properly. It is that good.
Try More Dessert Recipes:
- Berry Mascarpone Layer Cake Recipe
- Blueberry Cake Recipe
- Apple Almond Cake Recipe
- Lemon Posset Recipe
- Ina Garten Lemon Bars Recipe
Recipe by ikosun_kitchen
Jump to RecipeWhy You Will Love This Strawberry Cream Sheet Cake Recipe
- Three Layers of Pure Heaven: You get a soft, airy sponge at the bottom, a thick vanilla cream in the middle, and a jewel-bright berry jelly on top. Every layer is stunning on its own — together they are absolutely irresistible.
- Feeds a Crowd Effortlessly: Made in a 29x29cm pan, this recipe cuts into generous squares perfect for family gatherings, potlucks, birthday parties, or any occasion where you need to impress without stress.
- The Cream is the Star: The vanilla schmand cream is unlike any regular frosting — rich and velvety but light enough that you want a second piece. It holds its shape beautifully and does not become heavy or overly sweet.
- Completely Customizable Fruit Topping: Use whatever fruit is in season — strawberries, raspberries, blueberries, peaches, kiwi. The glossy jelly layer makes any combination look like it came from a professional bakery window.
- Make Ahead Friendly: This cake actually gets better after a few hours in the fridge. Make it the night before and it is perfectly set and even more delicious the next day.
Strawberry Cream Sheet Cake Recipe Ingredients
Here is everything you need, and why each ingredient matters:
For the Cake Base:
- 4 medium eggs — give the sponge its lift and structure
- 180g powdered sugar (1 full cup) — sweetens without weighing the batter down
- 150ml vegetable oil (just under 1 cup) — keeps the sponge moist for days
- 180ml sparkling water (1 cup) — the secret to an incredibly light, airy texture
- 300g all-purpose flour (2.5 cups) — the foundation of the sponge
- 1 packet baking powder (15g) — ensures a beautiful, even rise
- 30g cornstarch (about 2.5 tablespoons) — makes the crumb extra tender and soft
- 1 teaspoon vanilla extract or lemon zest — a gentle warmth that ties everything together
For the Vanilla Schmand Cream:
- 2 packets vanilla pudding powder (38g each, unsweetened) — creates that thick, custard-like base
- 600ml milk for cooking — forms the pudding base
- 100ml milk for dissolving — helps it blend smoothly without lumps
- 7 tablespoons powdered sugar — sweetens gently; add more if you prefer it sweeter
- 1 teaspoon vanilla extract — deepens the vanilla flavor throughout the cream
- 300g schmand, cream cheese, or labneh — gives the cream its signature richness and body
For the Fruit and Jelly Layer:
- Fresh strawberries, raspberries, and currants — a gorgeous combination of color, texture, and flavor
- 2 packets clear or red tart jelly — gives that professional glossy bakery finish
- 500ml water or fruit juice — use fruit juice for an extra layer of flavor
- 4 tablespoons powdered sugar — balances the tartness of the jelly
How To Make Strawberry Cream Sheet Cake — Step by Step
- Preheat the Oven: Set your oven to 170C (340F) on conventional heat — top and bottom, no fan. Grease your 29x29cm baking pan or line it with parchment paper.
- Make the Cake Batter: Beat the eggs and sugar together until pale, thick, and doubled in volume — about 3 to 4 minutes. Add the vegetable oil and sparkling water and mix briefly. Sift in the flour, baking powder, and cornstarch and fold gently until just combined. Do not overmix or the sponge will be dense.
- Bake the Sponge: Pour the batter into the prepared pan and bake for approximately 25 minutes. Check with a toothpick — it should come out clean. Remove from the oven and let cool completely before adding the cream.
- Make the Vanilla Cream: Dissolve the pudding powder in 100ml of cold milk and stir until smooth. Bring the remaining 600ml of milk to a boil, remove from heat, pour in the pudding mixture and stir constantly while bringing back to a brief boil. Let cool slightly, then stir in the vanilla extract and schmand until completely smooth.
- Spread the Cream: Pour the vanilla cream over the completely cooled cake base and spread evenly with a spatula. Let it sit for a few minutes so the top begins to set slightly before adding the fruit.
- Arrange the Fruit: Wash and dry the berries, slice any large strawberries in half, and arrange them evenly and closely over the cream layer so every square gets generous fruit coverage.
- Pour the Jelly: Prepare the tart jelly according to the packet instructions using water or fruit juice and sugar. Pour the hot jelly slowly and evenly over the fruit while still liquid. Work quickly — the jelly sets fast.
- Chill: Let the cake cool to room temperature, then refrigerate for at least 2 to 3 hours — or overnight for the best results.
- Slice and Serve: Cut into squares and serve cold straight from the fridge. The layers are most beautiful and defined when the cake is fully chilled.
Recipe Tips for the Best Strawberry Cream Sheet Cake
- Sparkling Water is Non-Negotiable: It is what makes this sponge so incredibly light and airy. Do not substitute with regular water.
- Cool the Sponge Completely Before Adding Cream: Even slightly warm cake will melt the cream and you will end up with a soupy mess instead of clean beautiful layers.
- Let the Pudding Cool Before Adding Schmand: If the pudding is too hot when you add the schmand it will split and become grainy. Warm but not hot is the sweet spot.
- Pour the Jelly Slowly: Pour from a low height and start from the center. This prevents the fruit from moving and keeps your arrangement perfectly in place.
- Use Fruit Juice Instead of Water for the Jelly: Strawberry or raspberry juice gives the jelly an extra layer of fruit flavor.
- Adjust the Sugar to Your Taste: The recipe as written is lightly sweet. If you prefer a sweeter dessert, add an extra 2 to 3 tablespoons of sugar to both the batter and the cream.
What To Serve With Strawberry Cream Sheet Cake
This Strawberry Cream Sheet Cake is a complete dessert on its own — elegant, beautiful, and satisfying. It is wonderful alongside a cup of strong coffee or tea. For a special occasion dessert table, pair it with Berry Mascarpone Layer Cake Recipe or a light Lemon Posset Recipe for a stunning variety of textures and flavors.
How To Store Strawberry Cream Sheet Cake
Refrigerator: Cover the pan tightly with plastic wrap or transfer squares to an airtight container. Store in the refrigerator for up to 3 days. The cake actually tastes better on day 2 once all the layers have fully settled together. Do not store at room temperature.
Freezer: I do not recommend freezing this cake. The jelly layer and fresh fruit do not hold up well after thawing.
How To Reheat Strawberry Cream Sheet Cake
This Strawberry Cream Sheet Cake is meant to be served cold straight from the refrigerator — no reheating needed. Simply slice and serve. If the cake has been in the fridge for a while, let it sit at room temperature for just 5 minutes before serving.
FAQs
Can I use cream cheese instead of schmand?
Absolutely. Cream cheese, labneh, or sour cream all work beautifully as substitutes.
Can I use a different size pan?
Yes. A 9×13 inch (23x33cm) pan is the closest American equivalent and works perfectly.
What fruits work best for this recipe?
Strawberries, raspberries, blueberries, kiwi, peaches, and mandarin segments are all excellent choices. Avoid very juicy fruits as they will make the jelly layer watery.
Can I make this the night before?
Yes and I actually recommend it. Making it the night before gives the layers extra time to set and the flavors to meld together beautifully.
My jelly set too fast — what do I do?
Let the jelly cool a little longer before pouring so it is just barely starting to thicken. If it sets too fast pour it anyway — it will still look beautiful.
Can I make the cream without pudding powder?
Yes. You can make a simple vanilla pastry cream from scratch using egg yolks, sugar, cornstarch, and milk.
Nutrition Facts
Per serving, serves 16 squares
- Calories: ~285 kcal
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 95mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 5g
Strawberry Cream Sheet Cake Recipe
Course: DessertsCuisine: AmericanDifficulty: Easy16
servings30
minutes25
minutes285
kcal3
hours55
minutesThis Strawberry Cream Sheet Cake is a showstopping layered dessert with a light sparkling water sponge, silky vanilla cream, and a gorgeous fresh strawberry and berry jelly topping. Perfect for parties, gatherings, or any time you want a dessert that looks like it came straight from a bakery — but is surprisingly easy to make at home.
Ingredients
- For the Cake Base:
4 medium eggs
180g powdered sugar
150ml vegetable oil
180ml sparkling water
300g all-purpose flour
1 packet baking powder (15g)
30g cornstarch
1 teaspoon vanilla extract or lemon zest
- For the Vanilla Cream:
2 packets vanilla pudding powder (38g each, unsweetened)
600ml milk for cooking
100ml milk for dissolving pudding
7 tablespoons powdered sugar
1 teaspoon vanilla extract
300g schmand, cream cheese, or labneh
- For the Fruit and Jelly Layer:
Fresh strawberries, raspberries, and currants
2 packets clear or red tart jelly
500ml water or fruit juice
4 tablespoons powdered sugar
Directions
- Preheat the Oven: Set your oven to 170C (340F) on conventional heat, top and bottom, no fan. Grease your 29x29cm baking pan or line it with parchment paper.
- Make the Cake Batter: Beat the eggs and sugar together until pale, thick, and doubled in volume, about 3 to 4 minutes. Add the vegetable oil and sparkling water and mix briefly. Sift in the flour, baking powder, and cornstarch and fold gently until just combined. Do not overmix or the sponge will be dense.
- Bake the Sponge: Pour the batter into the prepared pan and bake for approximately 25 minutes. Check with a toothpick, it should come out clean. Remove from the oven and let cool completely before adding the cream.
- Make the Vanilla Cream: Dissolve the pudding powder in 100ml of cold milk and stir until smooth. Bring the remaining 600ml of milk to a boil, remove from heat, pour in the pudding mixture and stir constantly while bringing back to a brief boil. Let cool slightly, then stir in the vanilla extract and schmand until completely smooth.
- Spread the Cream: Pour the vanilla cream over the completely cooled cake base and spread evenly with a spatula. Let it sit for a few minutes so the top begins to set slightly before adding the fruit.
- Arrange the Fruit: Wash and dry the berries, slice any large strawberries in half, and arrange them evenly and closely over the cream layer so every square gets generous fruit coverage.
- Pour the Jelly: Prepare the tart jelly according to the packet instructions using water or fruit juice and sugar. Pour the hot jelly slowly and evenly over the fruit while still liquid. Work quickly, the jelly sets fast.
- Chill: Let the cake cool to room temperature, then refrigerate for at least 2 to 3 hours or overnight for the best results.
- Slice and Serve: Cut into squares and serve cold straight from the fridge. The layers are most beautiful and defined when the cake is fully chilled.
Notes
- Sparkling Water is Non-Negotiable: It is what makes this sponge so incredibly light and airy. Do not substitute with regular water.
Cool the Sponge Completely Before Adding Cream: Even slightly warm cake will melt the cream and you will end up with a soupy mess instead of clean beautiful layers.
Let the Pudding Cool Before Adding Schmand: If the pudding is too hot when you add the schmand it will split and become grainy. Warm but not hot is the sweet spot.
Pour the Jelly Slowly: Pour from a low height and start from the center. This prevents the fruit from moving and keeps your arrangement perfectly in place.
Use Fruit Juice Instead of Water for the Jelly: Strawberry or raspberry juice gives the jelly an extra layer of fruit flavor.
Adjust the Sugar to Your Taste: The recipe as written is lightly sweet. If you prefer a sweeter dessert, add an extra 2 to 3 tablespoons of sugar to both the batter and the cream.
