Copycat Trader Joe’s Strawberry Sheet Cake is soft, light, and perfectly sweet, with a delicate layer of strawberry jam baked right in for subtle, real strawberry flavor. It’s finished with a classic cream cheese frosting dotted with crushed freeze-dried strawberries for that signature look and taste. You get everything people love about the original—without needing a Trader Joe’s run.
This easy, one-bowl cake bakes up beautifully in a small sheet pan and feels just as special as a bakery dessert, whether you’re serving it for a get-together or just because. If you love copycat cakes, don’t miss the Copycat Trader Joe’s Pumpkin Sheet Cake too.
Why You’ll Love This Copycat Trader Joe’s Strawberry Sheet Cake
- Soft, fluffy crumb with real strawberry flavor
- Strawberry jam adds moisture without being overly sweet
- Classic cream cheese frosting with freeze-dried berries
- No mixer required—everything comes together in one bowl
- Perfect mini sheet cake size for smaller gatherings
Ingredients
Strawberry Sheet Cake
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1¼ cups all-purpose flour – gluten free, sub 1:1 flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup strawberry jam (like Smuckers) or reduced strawberry purée
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1¾ cups powdered sugar
- ½ teaspoon vanilla extract
- 1–2 teaspoons freeze-dried strawberries, crushed
Optional: fresh strawberries for topping
Instructions
Strawberry Sheet Cake
- Preheat oven to 350°F. Lightly grease and line a 9×9-inch pan with parchment paper.
- In a medium bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and whisk until fully combined. Stir in sour cream and vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Fold dry ingredients into the wet mixture just until combined—don’t overmix.
- If using gluten free flour, allow batter to rest for 10-15 minutes
- Spread batter evenly into the prepared pan.
- Bake for 22–26 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan.
- Once cooled, spread strawberry jam evenly over the top. Chill for 10–15 minutes so the jam sets before frosting.
Cream Cheese Frosting
- Add freeze-dried strawberries to a food processor and pulse into small pieces (not a fine powder).
- Beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar and vanilla, beating until light and fluffy. Add a splash of milk if needed.
- Gently fold in crushed freeze-dried strawberries.
- Spread frosting over the chilled cake in thick swirls. Garnish with fresh strawberries if desired.
How to Keep Strawberries from Bleeding on Cake
Make sure any fresh strawberries are completely dry before adding them to the cake. Extra moisture can cause the juice to bleed into the frosting over time.
Should You Refrigerate This Strawberry Sheet Cake?
The cake can be stored covered at room temperature for 2–3 days. If your kitchen runs warm, refrigeration helps the cream cheese frosting hold its shape longer. Let the cake sit at room temperature for a bit before serving for the best texture.
FAQ
Can I make this strawberry sheet cake ahead of time?
Yes. You can bake the cake up to one day in advance. Let it cool completely, cover tightly, and frost just before serving for the freshest texture.
What kind of strawberry jam works best for this recipe?
A smooth strawberry jam works best so it spreads evenly. Brands like Smuckers or Bonne Maman are great options, or you can use reduced strawberry purée.
Do I have to use freeze-dried strawberries in the frosting?
No. Freeze-dried strawberries add flavor and color, but you can leave them out for a classic cream cheese frosting or replace them with a small swirl of jam.
Can I turn this into a larger sheet cake?
Yes. Double the recipe and bake it in a 9×13-inch pan. Baking time will increase slightly—check for doneness around 30–35 minutes.
Should strawberry sheet cake be refrigerated?
This cake can sit at room temperature for 2–3 days if covered. If your kitchen is warm, refrigerating helps the cream cheese frosting stay firm.
MORE STRAWBERRY DESSERTS
Strawberry Dark Chocolate Chunk Cookies
Strawberry cream filled crumb coffee cake
Chocolate Glazed Strawberry Donut Bundt Cake
Copycat Trader Joe’s Strawberry Sheet Cake
Ingredients
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ¾ cup light brown sugar
- 2 tablespoons granulated sugar
- 2 large eggs
- ½ cup full-fat sour cream
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup strawberry jam
- Cream Cheese Frosting
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 ¾ cups powdered sugar
- ½ teaspoon vanilla extract
- 1 –2 teaspoons crushed freeze-dried strawberries
Instructions
- Instructions
- Preheat oven to 350°F. Lightly grease and line a 9×9 metal baking pan with parchment.
- In a mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and whisk well. Stir in sour cream and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet mixture just until no streaks remain. Do not overmix.
- Pour batter into prepared pan and smooth out the top.
- Bake 22–26 minutes, until the top is golden brown and a toothpick comes out clean.
- Let cake cool completely in the pan.
- Once fully cooled, spread the strawberry preserves over the top of the cake. Chill in the fridge for 10–15 minutes to let it set. This ensures the jam won't blend into the frosting when you add it to the cake.
- Frosting
- Beat cream cheese and butter together until smooth.
- Add powdered sugar gradually, beating until fluffy.
- If it's too thick, add a bit of milk
- Carefully fold in the crushed freeze-dried strawberries
- Spread over chilled cake in thick swirls .
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