Baking for a big event? This tender, fluffy sheet cake is the easiest way to feed a crowd. We’ve used fresh strawberries to add extra moisture and a wonderful pop of pink!

30 min
50 min



  1. 250g unsalted butter, room temperature
  2. 2 cups (440g) caster sugar
  3. 2 large eggs
  4. 2 1/2 cups (375g) plain flour
  5. 1 tsp baking powder
  6. ½ tsp bicarbonate of soda
  7. 1/4 tsp salt
  8. 1 cup (250ml) buttermilk
  9. 250g fresh or frozen strawberries, thawed, pureed
  10. 2 tsp Queen Strawb’ry & Cream Flavour for Icing
  11. 2 tsp Queen Vanilla Bean Paste
  12. Queen Hot Pink Food Colour Gel

Method - Cake

  1. Step 1

    Preheat oven to 170C (fan forced). Grease and line the base of 20 x 30cm baking tin.

  2. Step 2

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour, about 5 minutes. Add sugar and beat for another 3 minutes until light and fluffy. Add eggs, one and a time, beating to incorporate.

  3. Step 3

    Combine flour, baking powder, bicarb soda and salt in a bowl. Set aside.

  4. Step 4

    Combine buttermilk, strawberry puree, Strawb'ry & Cream Flavour for Icing, Vanilla Bean Paste and Pink Food Colour Gel in a jug. Set aside.

  5. Step 5

    Add 1/3 of the flour mixture and 1/3 of the buttermilk mixture to mixer, beating until just incorporated. Repeat with the remaining mixture. Pour batter into prepared tray and bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes in tray before moving to a wire rack to cool completely.

Method - Buttercream

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth and lightened in colour. Add icing sugar and beat on low until just combined, increase to high and mix until light & fluffy. Add Strawb’ry & Cream Flavour for Icing and Hot Pink Food Colour, mixing to combine. Spread over cooled cake and top with Unicorn Confetti.

Comments & Reviews

Super sweet but easy and tasty.


Hi, has this been tried in a round 20cm tin?
If so how many layers would it do?



Hi Georgia, we haven’t tested it ourselves but would recommend using 2 x 20cm tins. Cooking time should be the same, but check it at 40 minutes just to be safe. Enjoy 🙂

Queen Fine Foods

How big is the pan needed for this?


Hi Nic, it’s 20 x 30cm.

Queen Fine Foods

Why do some recipes omit self raising flour, which is readily available, and substitute plain flour and baking powder? Does it change the texture of the cake?


Hi Anne! Self-raising flour has a specific amount of baking powder in each cup. This doesn’t account for acidic ingredients that change the leavening or different mixing methods that add leavening – such as the creaming method or incorporating whipped egg whites. This can affect the texture of your cake in a negative way, by allowing too much leavening or too little, which can make your baking either too dry or too stodgy. Using plain flour and baking powder allows you to get the recipe “just right” and gives you a lot more control in recipes. Hope that helps 🙂 – The Queen Team

Queen Fine Foods

Hi Queen
I need to bake a couple of sheet cakes for an event, I know you had the strawberry cake as a weekly challenge
But I can’t find the original club email…can I use a standard choc (maybe the melt and mix) and ginger cake recipe or is there something specific about the sheet cake recipie that I need to take into condiseration? Xxx


Hi Rachel! We haven’t tried it ourselves, but we think a double batch of the Melt & Mix Chocolate cake would work perfectly!

Queen Fine Foods