Sheet Pan Strawberry Layer Cake with White Chocolate Buttercream

Name: Sheet Pan Strawberry Layer Cake
Prep time: 15 min
Cook time: 30 min
Ingredients: Butter for greasing; 220 grams neutral oil such as avocado oil (1 cup); 185 grams full-fat plain Greek yogurt (0.75 cups); 4 large eggs (at room temperature); 400 grams granulated sugar (2 cups ); 1 tablespoon vanilla extract; 430 grams buttermilk ( 1.75 cups, at room temperature ); 500 grams all-purpose flour (4 cups ); 1.5 teaspoons baking soda; 1.5 teaspoons baking powder; 1.5 teaspoons kosher salt (Morton or Diamond Crystal); Zest of 1 lemon; 300 grams high-quality strawberry jam (adjustable]0.5 cups[/adjustable]); 450 grams fresh strawberries (3 cupssliced for layering); 454 grams salted butter at room temperature (2 cups or 4 sticks ); 240 grams confectioners' sugar or icing sugar (2 cups); 227 grams white chocolate melted and cooled (8 ounces)

This sheet pan strawberry layer cake takes all the stress out of making an impressive layer cake. Instead of juggling multiple round pans, you bake one simple sheet cake and cut it into layers. The cake then gets layered with strawberry jam and a rich white chocolate buttercream.

Strawberry layer cake with cream filling and jam, topped with fresh strawberries, served on a white cake stand with plates in the background.

A Quick Look At This Recipe

✅ Recipe Name: Sheet Pan Strawberry Layer Cake with White Chocolate Buttercream
🕒 Ready In: ~15 minutes prep | ~25-30 minutes bake | ~1 hour assembly and cooling
👪 Serves: 16 slices (depending on cut size)
🥣 Main Ingredients: All-purpose flour, Greek yogurt, eggs, buttermilk, strawberry jam, white chocolate, butter
🍴Equipment: 13x18 inch rimmed baking sheet (half sheet pan)
⭐ Why You'll Love It: Uses one sheet pan instead of multiple round pans, impressive presentation with less fuss, white chocolate buttercream is delicious

As much as I adore an impressive dessert, everything I make also needs to feel doable. The sheet pan method in this recipe keeps things simple. There is less prep work, less cleanup, and honestly, far less chance of anything going sideways. You’re basically setting yourself up for success from the very start.

Now most recipes on my site lean more health-focused, but this cake wasn’t created with “physical” health as the main goal. Because food is also about joy, celebration, and connection, and that matters too.

This cake was made for birthdays, anniversaries, summer gatherings, and all those moments where food brings people together. And the best part is how flexible it is. You can turn it into a three-layer showstopper, or keep it easy as a one-layer sheet cake for feeding a crowd.

If you enjoy easy dessert recipes, you might also love my Baileys Cheesecake, Mars Bar Rocky Road or my Traditional Apple Pie for more crowd-pleasing favorites.

Jump to:

A Quick Look At This Recipe
Why We Love This Recipe
Key Ingredients
Equipment
How To Make This Strawberry Layer Cake
Expert Tips for Making This Recipe
Serving Suggestions
Storage
FAQ
More Sweet Recipes You Will Love
📖 Recipe
💬 Comments

Why We Love This Recipe

Easier than traditional layer cakes – Baking in one sheet pan means less juggling, less stress, and consistent results
Flexible serving options – Make it a stunning three-layer cake (~about 16 slices) or keep it simple as a sheet cake that will serve a large crowd (~ 30 servings)
White chocolate adds richness – The buttercream is indulgent without being overly sweet
Great for celebrations – Looks impressive but doesn't require advanced baking skills
Can be made ahead – Cake layers can be baked in advance and assembled when ready
Customizable – Swap strawberry jam for raspberry or use different fruit toppings

Key Ingredients

The complete ingredient list with measurements can be found in the recipe card below.

Strawberry layer cake ingredients including flour, sugar, eggs, Greek yogurt, buttermilk, strawberries, lemon zest, vanilla, baking powder, baking soda, salt, neutral oil, and strawberry jam.

Neutral oil (like avocado oil): Using oil instead of all butter keeps the cake extra moist. Avocado oil has a neutral flavor, but vegetable or canola oil work too.
Full-fat plain Greek yogurt: This adds moisture and a slight tang that balances the sweetness. Don't substitute low-fat or fat-free versions as they won't give the same texture.
Eggs: Use large eggs at room temperature. They incorporate better into the batter and help create a more even crumb.
Granulated sugar: Regular white sugar. Don't substitute with brown sugar as it will change the flavor and color of the cake.
Buttermilk: This is key for a tender crumb.
All-purpose flour: self explanatory!
Baking soda and baking powder: Both are needed for proper rise and texture. Make sure yours aren't expired.
Kosher salt: I like the brand Mortons.
Lemon zest: This brightens up the cake without making it taste lemony. Don't skip it.
High-quality strawberry jam: Use the best jam you can find. It's the main fruit flavor in this cake, so quality matters. Look for jam with actual fruit chunks.
Fresh strawberries for layering: These add freshness and color. Choose ripe, red berries. I don't recommend frozen for this recipe as they tend to release too much moisture and don't hold their shape very well.

For the White Chocolate Buttercream

White chocolate buttercream ingredients including white chocolate, butter, and confectioners sugar in glass bowls on a light countertop

Salted butter for buttercream: Room temperature is crucial. The butter should be soft enough to leave an indent when pressed but not greasy or melted.
Confectioners' sugar (icing sugar): Also called powdered sugar. Sift it if it's lumpy to avoid gritty buttercream.
White chocolate: Use good-quality white chocolate rather than white chocolate chips if you can. Chips are designed to hold their shape, which makes them much harder to melt smoothly.

Equipment

13 x 18 inch rimmed baking sheet (half sheet pan): This is a standard size and essential for this recipe. Make sure it has a rim to contain the batter.

Parchment paper: Line the pan with parchment leaving a 2-inch overhang on the long sides. This makes it much easier to lift the cake out later.

Stand mixer or hand mixer: Either works, but a stand mixer makes the buttercream easier since you need to beat it for several minutes.

Offset spatula: Helpful for spreading jam and frosting evenly, though a regular butter knife works in a pinch.

Serrated knife: Essential for cutting the cake into even layers. A long bread knife works best.

How To Make This Strawberry Layer Cake

Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.

Sheet pan lined with parchment paper and lightly greased, prepared for baking strawberry cake.

Step 1: Preheat your oven to 350°F or 175°C. Line a 13 x 18 inch rimmed baking sheet with parchment paper, leaving a 2-inch overhang on the two long sides. Lightly grease the parchment paper with butter.

Eggs, oil, vanilla, and sugar combined in a stainless steel mixing bowl before whisking.

Step 2: In a stand mixer with the paddle attachment (or using a hand mixer), beat together the neutral oil, Greek yogurt, eggs, granulated sugar, vanilla extract, and buttermilk until smooth and well combined, about 2 minutes.

Strawberry cake batter mixed in a stainless steel bowl ready for baking.

Step 3: With the mixer on low speed, slowly add the all-purpose flour, baking soda, baking powder, kosher salt, and lemon zest. Mix until everything is just combined, about 2 minutes. Don't overmix—stop as soon as you no longer see streaks of flour.

Baked sheet pan sponge cake cooling in a lined baking tray.

Step 4: Pour the batter onto the prepared baking sheet. The batter should be fairly thin and spread across the entire pan.

Step 5: Bake for 25 to 30 minutes, or until the top is just set, lightly golden, and no longer jiggly in the center. A toothpick inserted in the center should come out clean or with just a few moist crumbs.

Step 6: Remove the cake from the oven and let it cool completely in the pan for about 1 hour.

Butter creamed in a stainless steel bowl with a spatula for white chocolate buttercream.

Step 7: While the cake cools, make the buttercream. In your stand mixer with the paddle attachment, beat the softened salted butter on medium-high speed for 2-3 minutes until light and fluffy.

Step 8: Gradually add the confectioners' sugar (icing sugar) with the mixer on low speed. Once incorporated, increase speed to medium-high and beat for another 2-3 minutes until smooth and creamy.

Smooth, whipped white chocolate buttercream in a mixing bowl.

Step 9: Add the melted and cooled white chocolate to the buttercream. Beat on low speed until combined, then increase to medium speed for 1 minute until silky smooth. Be careful not to add the chocolate while it's very hot or it will melt the butter.

Step 10: To assemble the cake, use the parchment paper overhang to carefully lift the cooled cake from the baking sheet. If you want to create perfectly straight edges (recommended for a layered cake), trim about ¼ inch off all four sides using a sharp serrated knife. You can also trip the top of the cake so it lies completely flat.

Step 11: Using a long serrated knife, cut the cake evenly into three rectangular pieces. Using scissors, carefully cut through the parchment paper underneath each layer, leaving it attached as handles.

Sponge cake layer spread with white chocolate buttercream and strawberry jam on a plate.

Step 12: Place the first cake layer on your serving platter, parchment side down. Spread one-third of the buttercream evenly over the top. Spoon about half of the strawberry jam over the buttercream and swirl gently. Top with about 1 cup of sliced fresh strawberries.

Step 13: Carefully lift the second cake layer using the parchment handles and place on top. Peel away the parchment. Repeat the layering: spread one-third of buttercream, swirl in remaining jam, add strawberries.

Finish: Add the final cake layer (using parchment method). Spread remaining buttercream over the top. Decorate with additional fresh strawberries. Refrigerate for at least 30 minutes before slicing.

Handy tip: Melt white chocolate gently using a double boiler (a heatproof bowl set over a pan of barely simmering water) or in the microwave in 20-second bursts, stirring between each. White chocolate can seize easily, so low and slow is the way to go.

Save This Recipe! 💌

We'll email this post to you, so you can come back to it later!

Expert Tips for Making This Recipe

Trim the edges before cutting layers. This gives you clean, straight edges that make the cake look more professional. Plus the trimmed pieces are perfect for just eating on the spot!

Use the parchment as handles. This makes lifting and flipping the delicate cake layers so much easier without breakage.

Cool completely before assembling. A warm cake will make the buttercream melt and slide. Give it the full hour to cool.

Don't overfill the layers. It's tempting to pile on the jam and strawberries, but restraint is key. Overfilling makes the cake unstable and causes it to slide.

Melt white chocolate slowly. White chocolate is more delicate than dark chocolate and can seize (turn grainy and lumpy) if overheated. Use gentle heat and stir frequently.

Let white chocolate cool before adding. Adding hot melted chocolate to buttercream will melt the butter and ruin the texture. Let it cool slightly first.

Serving Suggestions

Serve slices with a dollop of freshly whipped cream and extra strawberries on the side (getting in a serving of fruit with cake balances things out, eh?).

Add a scoop of vanilla ice cream alongside each slice. If you feel like you need a bit more "healthfulness" add a scoop of my high protein ninja creami ice-cream instead, I promise its just as delicious!

Make it a centerpiece for birthday parties, anniversaries, Mother's Day, or summer gatherings.

Serve smaller slices with afternoon tea or coffee for a lovely afternoon treat. This is my favorite way to enjoy it.

Storage

Room Temperature: If your kitchen is cool, you can leave the assembled cake at room temperature for up to 4 hours before serving. Any longer and the buttercream may soften too much.

Fridge: Store the cake covered in the refrigerator for up to 3 days, but note its best when served fresh. Use a cake dome or cover loosely with plastic wrap, being careful not to press it into the frosting. The cake will firm up when cold, so remove it from the fridge about 30-45 minutes before serving for the best texture.

Freezer: You can freeze the unfrosted cake layers (wrapped tightly in plastic wrap and then foil) for up to 3 months. Thaw overnight in the refrigerator before assembling. I don't recommend freezing the assembled cake as the buttercream and fresh strawberries don't freeze well.

Make-Ahead: The cake can be baked 1-2 days ahead, wrapped tightly, and refrigerated. The buttercream can be made a day ahead and stored in the fridge. Let both come to room temperature before assembling.

FAQ

Can I bake this in round cake pans instead?

This recipe is specifically designed for a sheet pan, and the batter quantity is calibrated for that. If you want to use round pans, I'd recommend finding a recipe that's specifically developed for that format, as baking times and quantities would be quite different.

Can I use a different type of jam?

Absolutely. Raspberry, apricot, or mixed berry jam would all work. Just make sure it's a thick, high-quality jam, not a runny preserve.

How do I stop my cake layers from breaking when I move them?

Use the parchment paper as handles! Don't try to lift the cake with just your hands or a spatula. The parchment paper method in the instructions makes this so much easier.

Can I assemble this the night before?

Yes, you can assemble it up to 24 hours in advance. Store it covered in the refrigerator, but bring it to room temperature (about 45 minutes out of the fridge) before serving for the best taste and texture.

More Sweet Recipes You Will Love

If you have a sweet tooth, try these next.

And if you want a healthier sweet treat try these:

Did you try this recipe? Rating and sharing recipes is one of the best ways to support your favorite food bloggers. Leave a ⭐️⭐️⭐️⭐️⭐️ rating above and share it on Instagram, Facebook, and Pinterest!