Mini Strawberry Sheet Cake

Mini Strawberry Sheet Cake

5 from 1 review

This mini strawberry sheet cake is fluffy, light, and tastes as sweet as a strawberry! It’s fun and easy to make, plus it’s the perfect small batch treat to share.


Units Scale

Strawberry Puree

  • Approx. 12 – 14 strawberries
  • 1 tablespoon sugar


  • 1/2 cup (113 g) unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg + 1 egg white
  • 1 teaspoon vanilla extract
  • 1/4 cup strawberry puree
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 58 drops red food colouring (optional)


  • 1/2 cup + 2 tablespoons unsalted butter, at room temperature
  • 2 cups icing sugar
  • 1/4 cup strawberry puree
  • 12 Tablespoons whipping cream
  • 1/2 teaspoon vanilla extract
  • 45 fresh strawberries, plus extra for serving


  1. In a blender or a food processor blend strawberries (with green tops removed) and sugar together until pureed. You want 1/2 cup (118 ml) of puree for the recipe. Add more strawberries if needed.
  2. Preheat oven to 350˚F. Line an 8 x 8 baking pan with parchment paper and grease any exposed sides.
  3. In a mixing bowl cream butter and sugar together until light and fluffy. Add egg and egg white and continue to beat until incorporated and pale in colour.
  4. Add vanilla extract and 1/4 cup strawberry puree, beat until smooth and well incorporated.
  5. In a separate bowl add flour, baking powder, and salt, mix together.
  6. Turn the mixer on low. Alternate the flour mixture and the milk into your butter mixture in 2 additions (just until incorporated). Make sure to scrape down the bowl. If adding food colouring add red food colouring and mix.
  7. Pour the batter into your prepared pan and smooth out the top.
  8. Bake for 25 – 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  9. Let cake cool on cooling rack.
  10. Meanwhile, make your icing. In a large bowl add butter, icing sugar, 1/4 cup strawberry puree, 1 tablespoon whipping cream, and vanilla extract. Beat on high until light and fluffy. Add another tablespoon of whipping cream if the icing is a little thick.
  11. Thinly slice fresh strawberries the length of the entire strawberry. Set aside.
  12. Once the cake has cooled, ice the top. Then place sliced strawberries in rows of 4.
  13. Serve cake with a side of sliced strawberries.


The cake will last 3 days. Since the cake uses fresh strawberries be mindful they will mold sitting out. Store in the fridge.


Keywords: Sheet Cake, Strawberry Cake, Mini Cake, Dessert, Summer

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