Sweet, simple, and totally delicious—this vanilla strawberry cake is about to become your new go-to. It’s a light, fluffy strawberry cake baked with real strawberry jam, just like the filling in a strawberry Pop-Tart. The soft pink, berry-packed cake is topped with a generous layer of sweet vanilla frosting that’s inspired by the classic Pop-Tart glaze (though honestly, this one’s way better). This giant “Poptart” cake is fresh, fun, and full of flavor. Finish it off with sprinkles for a playful touch. So yummy and so much fun!
With spring right around the corner, I’m all in on bright, seasonal recipes. And for a lot of us, that means baking up sweet strawberry treats—cakes, cookies, tarts—you name it!
Lately, back home in Colorado, the days have had that springtime feel. The roads are clear of snow, and we’ve had plenty of sunny bluebird skies. But, because it’s Colorado, we’ve still got a few spring storms headed our way. Winter isn’t totally done with us yet, but those extra hours of daylight and little hints of warmer weather? So exciting!
The second I thought of making a simple strawberry sheet cake, I was sold. It’s such a fun, light dessert—perfect for spring!
At first, I considered going for a more traditional strawberry cake with buttercream frosting. But then I remembered those strawberry doughnuts I made, plus that giant strawberry Pop-Tart, and I switched gears.
I wanted the frosting to feel more like a Pop-Tart glaze than a classic cake icing—something light, easy to whip up, but still totally delicious. Don’t get me wrong, I love a classic strawberry Pop-Tart, but this cake? Next level.
Oh, and it would be perfect for Easter, too!
Here’s what you’ll need:
For the cake:
- Freeze-dried strawberries
- Salted butter
- Real strawberry jam
- Greek yogurt or sour cream
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Whole milk
For the frosting:
- Freeze-dried strawberries
- Cream cheese
- Powdered sugar
- Vanilla extract
- Whole milk
Helpful tools:
You’ll want a food processor to grind the dried strawberries into a fine powder (though you could also buy strawberry powder online and skip this step). Other than that, just grab some mixing bowls and a cake pan.
Step 1: Make the strawberry powder
Just like with my strawberry cupcakes, I use both strawberry jam and freeze-dried strawberries for the best flavor. The jam is key—it gives that real, intense strawberry taste.
First, blend the dried strawberries into a fine powder using a food processor or blender. You’ll use this powder in both the cake and frosting. (Or, like I said, you can just buy strawberry powder if you’d rather.)
Step 2: Mix the cake batter
Start by combining the wet and dry ingredients. Beat together melted butter, yogurt, eggs, and sugar until smooth.
Then, mix in good-quality strawberry jam—the kind with actual strawberry pieces is ideal. The jam gives that rich, jammy Pop-Tart (or doughnut!) flavor we’re after.
Next, add all the dry ingredients: flour, strawberry powder, baking powder, baking soda, and salt. Finally, beat in warm whole milk.
Step 3: Bake it up
Pop the cake in the oven for about 30 minutes. When it’s done, your kitchen should smell like sweet strawberries.
Let the cake cool slightly before moving on.
Step 4: Whip up the frosting
Mix cream cheese with powdered sugar, more strawberry powder, and vanilla. Slowly pour in hot milk until the frosting is smooth and pourable.
Step 5: Frost & decorate
Pour the frosting over the cake—it’s fine if the cake is still a little warm. Add sprinkles if you like!
I also tossed on some dried flowers for a pretty spring vibe.
Buttery, sweet, and seriously mood-boosting—this cake will have you feeling all the springtime joy.
The perfect bake for this weekend, Easter, or any spring celebration!