Strawberry Jam Sheet Cake with Cream Cheese Frosting is the kind of recipe that brings a smile as soon as the oven door opens. This moist sheet cake, gently flavored with strawberry jam and finished with a tangy cream cheese frosting, is perfect for spring and summer gatherings when berries are at their best — but it’s comforting any time of year. The cake’s tender crumb, balanced sweetness, and bright pink hue (optional) make it a crowd-pleaser for potlucks, family dinners, and simple weekend baking. If you love a classic cream cheese finish, you might also enjoy my take on pumpkin bars with cream cheese frosting, which uses the same silky frosting technique in a seasonal fall context.

Ingredients & Equipment

Ingredients

• 3/4 cup unsalted butter, room temperature
• 1 cup white sugar
• 3 eggs
• 1/2 cup milk, whole
• 1/2 cup strawberry jam (*see notes)
• 1 1/2 tsp vanilla extract
• 3 tsp baking powder
• 2 1/4 cups all purpose flour
• 1/2 tsp salt
• Optional: Red Food Dye (or natural alternatives listed below)

For the frosting:

• 8 oz cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 1/3 cup + 1 tbsp strawberry jam
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Notes on ingredients

• Strawberry jam: Use a good-quality, seedless jam for a smooth texture. If your jam is very thick, warm it briefly (10–20 seconds in the microwave) and stir so it combines easily with milk or frosting.
• Milk: Whole milk gives the best texture, but 2% works in a pinch.
• Red food dye: Optional. If you prefer natural color, try 1–2 tbsp freeze-dried strawberry powder, or 1–2 tbsp beet powder for a muted pink tone.
• Cream cheese: Full-fat cream cheese gives the creamiest frosting. Light cream cheese will work but the frosting may be slightly less rich.

Helpful tools & equipment

• 9×13-inch baking pan (sheet pan)
• Stand mixer with paddle attachment or hand mixer
• Mixing bowls (large and medium)
• Whisk and rubber spatula
• Measuring cups and spoons
• Cooling rack
• Toothpicks or cake tester
• Offset spatula or bench scraper for frosting (optional)
• Parchment paper (optional, for lining the pan)

Tip: If you’re short on mixer attachments, a strong whisk and a bit more elbow grease will do for the cake batter — but the frosting is easiest with an electric mixer to avoid lumps.

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan, and optionally line it with parchment for easier removal and cleaner edges.
2. In a large mixing bowl or the bowl of a stand mixer, add the 3/4 cup unsalted butter and 1 cup white sugar. Beat with an electric mixer or paddle attachment on medium speed until light, pale, and fluffy (about 2–3 minutes). Scrape down the bowl once. Tip: Properly creamed butter and sugar add air, giving a lighter crumb.
3. Add the 3 eggs one at a time, beating until just combined after each addition. Avoid overbeating once the eggs are in.
4. In a separate large bowl, whisk together the dry ingredients: 2 1/4 cups all purpose flour, 3 tsp baking powder, and 1/2 tsp salt. Set aside.
5. In a medium bowl, combine 1/2 cup milk and 1/2 cup strawberry jam. Whisk until the jam is well dispersed in the milk. If the jam is thick, warming it briefly helps this step.
6. Add the flour mixture and the strawberry milk to the butter-egg mixture alternately, beginning and ending with the flour mixture. Follow this sequence: Flour → Milk → Flour → Milk → Flour. Beat just until combined after each addition — stop as soon as you can’t see streaks of flour. Overmixing can make the cake dense.
7. Optional: If you’d like a pinker cake, add a few drops of red food dye or 1–2 teaspoons of freeze-dried strawberry powder and fold gently until the color is even. Remember that color will deepen slightly when baked.
8. Stir in 1 1/2 tsp vanilla extract until incorporated. Give the batter a final gentle stir with a spatula to ensure everything is evenly combined.
9. Pour the batter into the prepared 9×13 sheet pan, spreading it evenly with an offset spatula or the back of a spoon. Smooth the top so it’s level.
10. Bake for about 30 minutes at 350°F. Start checking at 25 minutes: a toothpick inserted into the center should come out with a few moist crumbs, not wet batter. Oven times can vary; if the top browns quickly, loosely tent with foil.
11. While the cake bakes, make the frosting. In a large mixing bowl, beat 8 oz room-temperature cream cheese and 1/2 cup room-temperature unsalted butter until smooth and combined. Scrape down the sides as needed.
12. Add 1/3 cup + 1 tbsp strawberry jam, 1/2 cup powdered sugar, and 1/2 tsp vanilla extract to the cream cheese mixture. Beat on low first to avoid powdered sugar puffing, then increase speed to medium and beat until silky and lump-free. Taste and adjust sweetness: add up to 2–3 tbsp more powdered sugar if you like a firmer or sweeter frosting.
13. Remove the cake from the oven and let it cool completely in the pan on a wire rack. If you frost while the cake is warm the frosting will melt and slide off. Patience pays off for neat piping or spreading.
14. Once cool, spread the cream cheese frosting evenly over the cake. For a decorative finish, add a few spoonfuls of extra strawberry jam in small dollops on top and swirl gently with a toothpick or drop fresh sliced strawberries across the cake. Chill briefly (15–30 minutes) if you prefer firmer frosting for slicing.
15. Slice into squares and serve. Enjoy!

Tips and variations

• Jam vs. fresh berries: If you’d rather use fresh strawberries, macerate 2 cups chopped strawberries with 2–3 tbsp sugar for 15–30 minutes and stir a couple of tablespoons into the milk. Fresh berries add texture; jam adds concentrated flavor and color.
• Natural color: Use freeze-dried strawberry powder or a small amount of red-purple beet powder instead of food dye for a naturally tinted cake.
• Flavor boost: Fold in 1 tsp lemon zest to the batter for a bright lift that complements the strawberry notes.
• Gluten-free option: Substitute a 1:1 gluten-free flour blend formulated for baking; some blends require slightly more liquid, so check the batter’s consistency.
• Single-layer upgrade: If you’d like individual servings, bake the same batter in lined cupcakes for about 18–22 minutes.

Storage, Freezing & Make-Ahead Tips

Storing leftovers

• Room temperature: Store leftover cake covered in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 3–4 days. Because the frosting contains cream cheese, refrigeration is recommended to keep it safe and fresh.
• Slicing: Cut the cake into individual portions before storing for easy grab-and-go snacks and portion control.

Freezing

• Whole cake: You can freeze the unfrosted cake (cool completely) tightly wrapped in plastic wrap and a layer of foil for up to 2 months. Thaw in the refrigerator overnight before frosting.
• Frosted cake: For best texture, freeze the cake without frosting. If you must freeze after frosting, place it in the freezer for 30–45 minutes to firm the frosting, then wrap gently with plastic wrap and foil. Thaw in the refrigerator to avoid condensation puddles.
• Frosting-only: You can freeze the cream cheese frosting in an airtight container for up to 1 month. Thaw in the refrigerator and re-whip briefly with a mixer before using.

Make-ahead

• Bake the cake a day ahead and keep it in the refrigerator un-frosted, or freeze it as described. The frosting can be made a day ahead and stored in the fridge; bring it to room temperature and re-whip before spreading.
• If you want a party-ready dessert with minimal prep, bake and cool the cake the day before, refrigerate overnight, and frost just before serving.

Portioning advice

• A 9×13 sheet yields about 12–15 generous squares or up to 24 smaller party portions. For neat slices, chill the cake briefly so the frosting firms, then use a sharp knife warmed under hot water and wiped dry between slices.

How to Use / Serve This Dish

Serving ideas

• Simple serving: A slice of this cake alongside a mug of tea, a glass of cold milk, or a hot cup of coffee makes a cozy treat. (Avoid pairing with any beverages that are not suited to your dietary preferences.)
• Picnic or potluck: The sheet format is easy to transport. Cut into squares and place on a platter for an effortless party dessert.
• Layered trifle: Crumble slices of the cake into a trifle bowl layered with whipped cream and fresh strawberries for a quick, showy dessert.
• Dessert bars: Top individual squares with a dollop of whipped cream and a fresh strawberry slice for elegant serving.

Creative variations

• Swirl: Gently swirl extra jam into the cake batter before baking for a marbled effect.
• Lemon-strawberry: Add lemon curd swirls and a squeeze of lemon zest into the frosting for a tart-sweet combination.
• Mini versions: Make cupcakes with this batter and pipe the frosting for single-serve treats that are perfect for birthdays or gatherings.

Pairing suggestions

• Light, non-alcoholic beverages such as herbal iced tea, lemonade, or flavored sparkling water pair beautifully.
• For a brunch spread, this cake complements fruit salads, yogurt bowls, and light egg dishes.

While you’re exploring comforting desserts and versatile cream cheese frostings, you might enjoy checking out an easy savory option like the easiest crockpot white chicken chili with cream cheese for a cozy meal contrast to your sweet baking.

FAQ

Q: Can I replace the eggs to make this egg-free?
A: Yes — for an egg-free version, use commercial egg replacers (follow package directions) or substitute each egg with 1/4 cup applesauce plus 1/2 tsp baking powder to help leavening. Texture will be slightly different — a touch denser — but still delicious.

Q: How long will the cake keep in the refrigerator?
A: With the cream cheese frosting, store covered in the fridge for 3–4 days. For the best texture, consume within that timeframe.

Q: Can I use low-fat cream cheese or Greek yogurt in the frosting?
A: Low-fat cream cheese works, though the frosting will be less rich and possibly thinner. Avoid substituting all the cream cheese with yogurt as it’s runnier; if you must use yogurt, strain it to thicken and combine with cream cheese to keep structure.

Q: What’s the best way to prevent the cake from sticking to the pan?
A: Grease the pan well and consider lining with parchment paper with a slight overhang so you can lift the cake out for slicing. Parchment also helps ensure even edges.

Conclusion

This Strawberry Jam Sheet Cake with Cream Cheese Frosting is a welcoming, from-scratch dessert that celebrates bright berry flavor and a comforting, tender crumb — perfect for seasonal gatherings, casual get-togethers, or a special treat at home. If you want to explore more takes on strawberry-infused frostings and cakes, the recipe inspiration here pairs well with resources like Strawberry Jam Sheet Cake with Cream Cheese Frosting for a similar sheet cake approach, or The Best Strawberry Cake with Cream Cheese Frosting – Fed & Fit for another full-layer cake idea. For specialized frosting techniques using jam, try Strawberry (Jam!) Cream Cheese Frosting Recipe – Allrecipes, and for a small-batch frosting adaptation, see Strawberry Cream Cheese Frosting – Dessert for Two. I hope this recipe brings a little seasonal sunshine to your kitchen — if you try it, please share how you decorated it or any personal twists you added. Happy baking!

Strawberry Jam Sheet Cake with Cream Cheese Frosting

A moist sheet cake infused with strawberry jam and topped with a creamy, tangy frosting, perfect for seasonal gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 320 kcal

Ingredients

  

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For the Cake

• ¾ cup unsalted butter, room temperature
• 1 cup white sugar
• 3 pieces eggs
• ½ cup milk, whole Whole milk is recommended, 2% works in a pinch.
• ½ cup strawberry jam Use a good-quality, seedless jam.
• 1 ½ tsp vanilla extract
• 3 tsp baking powder
• 2 ¼ cups all-purpose flour
• ½ tsp salt
• Optional red food dye For color, use natural alternatives if preferred.

For the Frosting

• 8 oz cream cheese, room temperature Full-fat cream cheese recommended.
• ½ cup unsalted butter, room temperature
• ⅓ cup strawberry jam Plus 1 tablespoon.
• ½ cup powdered sugar Adjust sweetness to taste.
• ½ tsp vanilla extract

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan, and optionally line it with parchment for easier removal.
• In a large mixing bowl or stand mixer, beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating after each addition.
• In another bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl, combine the milk and strawberry jam until well mixed.
• Alternate adding the dry mixture and the strawberry milk to the egg mixture, beginning and ending with the dry mixture.
• Add vanilla extract and stir gently to combine.
• Pour the batter into the prepared pan, smoothing the top.

Baking

• Bake for about 30 minutes, checking at 25 minutes for doneness.

Frosting

• While the cake bakes, prepare the frosting by beating cream cheese and butter until smooth.
• Add the strawberry jam, powdered sugar, and vanilla extract, mixing until combined.

Cooling and Serving

• Allow the cake to cool completely before frosting.
• Spread the cream cheese frosting over the cooled cake and chill if desired.
• Slice into squares and serve.

Notes

For variation, use fresh strawberries instead of jam or add lemon zest for extra flavor. Can bake in cupcake form for individual servings.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgSugar: 22g

Keyword Cream Cheese Frosting, Dessert Recipe, Sheet Cake, Strawberry Jam, Summer Baking

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