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Strawberry Graduation Sheet Cake

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  • Author: Sarra
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 1216 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Celebrate your graduate with this Strawberry Graduation Sheet Cake—a festive, crowd-pleasing dessert layered with moist vanilla cake, fresh strawberry filling, and whipped cream frosting. It’s perfect for parties and easily customized with school colors or graduation toppers.


Ingredients

Units Scale
  • For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • For the Strawberry Filling
  • 3 cups fresh strawberries, hulled and chopped
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • For the Whipped Cream Frosting
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • Optional Decorations
  • Sliced fresh strawberries
  • Graduation-themed cake toppers
  • Piped icing in school colors

Instructions

  • Preheat oven to 350°F (175°C). Grease and line a 9×13-inch sheet cake pan.
  • In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  • Add flour mixture and milk alternately, mixing until just combined. Pour into prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
  • In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until juicy. Stir in cornstarch mixture and cook until thickened. Let cool.
  • Beat cold heavy cream with powdered sugar and vanilla until stiff peaks form.
  • Spread strawberry filling over cooled cake. Top with whipped cream. Decorate with strawberries and graduation elements.

Notes

  • Keep refrigerated until ready to serve.
  • Can be made a day in advance.
  • Swap strawberries with raspberries for variation.

Nutrition

  • Calories: 340
  • Sugar: 27g
  • Sodium: 180mg
  • Fat: 19g
  • Saturated Fat: 11g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg