Chocolate Strawberry Sheet Cake
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Light and fluffy chocolate cream cheese cake is topped with a vanilla buttercream frosting and fresh strawberries. This Chocolate Strawberry Sheet Cake is made in a 9 x 9-inch baking pan for the perfect little sheet cake to end a summer dinner on the patio.
If you love strawberry cakes as much as I do, make sure to check out my Strawberry Whipped Cream Cake, Strawberry Almond Cake or my Eggless Strawberry Shortcake!
Table of Contents
Why You'll Love This Recipe
Small Sheet Cake: I make this easy Chocolate Strawberry Sheet Cake in a 9×9-inch cake pan, so it's smaller than my Strawberry Whipped Cream Cake and perfect for a small gathering, or even just for you and your family.
Classic Flavors: This is a chocolate cream cheese cake that's topped with vanilla buttercream frosting and fresh strawberries. I love to leave the leaves on the strawberries for presentation as it looks so fresh and delicious. Plus, if you didn't know, you can actually eat the stems! This cake is a classic cake that everyone will love.
Light & Sweet: This chocolate cream cheese cake is light and fluffy. Simple vanilla buttercream is added on top with fresh strawberries. This cake is light, sweet, and perfect for summer. If you don't have strawberries on hand you can top it with any other berries like raspberries, blackberries, mulberries, cherries, or blueberries.
Ingredients
Lafaza Organic Ground Vanilla Bean
Carapelli Organic Extra Virgin Olive Oil
NuNaturals Organic Dutch Cocoa Powder
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Organic Strawberries
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks and the mixture is lighter in color. About 2 to 3 minutes.
Add the eggs, milk, olive oil and mix on low to combined.
Step 3
In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. Add the flour mixture to the cake mixture and mix on low until combined. Scrape down the sides of the bowl and mix again to combine into a smooth batter.
Transfer to the prepared baking pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
Step 5
Remove the cake from the cake pan and place on a serving board, frost the top of the cake with the frosting. Top with sliced strawberries. Serve immediately.
Baker's Tips
- I use a 9×9-inch USA Pan for this recipe, which I highly recommend. Their pans are just amazing for baking! But, if you have a glass or ceramic 9×9-inch pan then that will also work just fine too.
- Make sure your butter is softened for this recipe. I like to leave it out on the counter overnight to do that naturally. But, with the weather being so warm, it will probably soften up much faster than that this time of year.
- Also make sure your eggs and milk are room temperature. This is important because when adding cold ingredients to a cake with softened butter the cold ingredients can cause the butter seize up. Then the butter will clump and cause lumps in your cake batter. So that's the reason why the ingredients should be room temperature.
- I use a little bit of organic extra virgin olive oil in this cake, but if you don't have olive oil you can also use canola oil or even avocado oil in its place. You may also use coconut oil that is melted.
- I use parchment paper because I love it and I use it for everything. But, if you prefer not to use it, then just make sure to grease the cake pan very well before adding the batter in. Also, if you don't use parchment paper you can leave the cake in it and frost in there as you will be able to slice and remove it from the pan if there isn't parchment paper in the bottom. This would be ideal if you are taking this to a BBQ or a party.
- This cake does need to be stored in the fridge once the strawberries are added. If you are taking it somewhere like a party, you can slice the strawberries and put them in a Tupperware and bring with you. This way the cake can stay out and then you can top it with the strawberries before serving. Even if you are baking this just for your own home, you can also do this trick!
FAQ's
Yes, there's a simple adjustment in the Notes at the bottom of the recipe for gluten free. I even link to the flour that I used to test this with.
Yes, you can make this ahead of time. But, I recommend making just cake, even frosting it the day before is fine. Just don't add the strawberries on top until you're ready to serve it.
Leftover cake should be stored in an airtight container in the fridge.
Craving More?
Chocolate Strawberry Sheet Cake
Ingredients
Batter
- 113 grams salted butter (softened)
- 57 grams cream cheese
- 170 grams cane sugar
- 1 teaspoon vanilla bean
- 2 large eggs (room temperature)
- ½ cup milk (room temperature)
- 2 tablespoons extra virgin olive oil
- 142 grams cake flour
- 43 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 113 grams salted butter (softened)
- 284 grams powdered sugar (sifted)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Topping
- 170 grams strawberries (sliced)
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cream cheese, cane sugar, and vanilla extract. Mix on low until combined and there are no butter chunks and the mixture is lighter in color. About 2 to 3 minutes.
- Add the eggs, milk, olive oil and mix on low to combined.
- In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. Add the flour mixture to the cake mixture and mix on low until combined. Scrape down the sides of the bowl and mix again to combine into a smooth batter.
- Transfer to the prepared baking pan and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy.
- Remove the cake from the cake pan and place on a serving board, frost the top of the cake with the frosting. Top with sliced strawberries. Serve immediately.
- Store in the fridge for up to 3 days in an airtight container.
Notes
Nutrition
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Make sure to check out my Birthday Snack Cake recipe, which I'm sure you'll love too! And, share it with someone who you think will like it too!
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