Mimi's Organic Eats » Cake & Cupcake Recipes » Chocolate Strawberry Sheet Cake

Chocolate Strawberry Sheet Cake

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!

chocolate strawberry sheet cake
chocolate strawberry sheet cake

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.

chocolate strawberry sheet cake

Ingredients for Chocolate Strawberry Sheet Cake

Organic Valley Salted Butter

Organic Valley Cream Cheese

Wholesome Organic Cane Sugar

Lafaza Organic Ground Vanilla Bean

Organic Valley Large Eggs

Organic Valley Grassmilk

Carapelli Organic Extra Virgin Olive Oil

Homemade Organic Cake Flour

NuNaturals Organic Dutch Cocoa Powder

Frontier Co-Op Baking Powder

Frontier Co-Op Fine Sea Salt

Florida Crystals Organic Powdered Sugar

Simply Organic Vanilla Extract

Organic Strawberries

chocolate strawberry sheet cake

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 9 x 9-inch Baking Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

How to Make Chocolate Strawberry Sheet Cake

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.

chocolate strawberry sheet cake

Tips for Chocolate Strawberry Sheet Cake

  • 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!
chocolate strawberry sheet cake

FAQ's

Can I make this cake gluten free?

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.

Can I make this ahead of time?

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.

How should I store this cake?

Leftover cake should be stored in an airtight container in the fridge.

Craving More?

chocolate strawberry sheet cake

Chocolate Strawberry Sheet Cake

Mimi Council
This small Chocolate Strawberry Sheet Cake is a light and fluffy chocolate cream cheese cake that's topped with vanilla buttercream and fresh strawberries. This easy summer cake is sure to impress at any dinner party.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Makes 9 servings
Calories 528 kcal

Ingredients
 
 

Batter

Frosting

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

Gluten Free — Replace the cake flour with 142 grams (¾ cup plus 2 tablespoons) gluten free flour blend.
High Altitude — Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Nutrition

Calories: 528kcalCarbohydrates: 67gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 371mgPotassium: 174mgFiber: 3gSugar: 52gVitamin A: 803IUVitamin C: 11mgCalcium: 71mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Subscribe to Mimi's Organic Eats!

mimi council in the kitchen

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!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*