So I made a Roasted Strawberry Sheet Cake on a random Tuesday because the grocery store had strawberries for $2.99 a pint and I, being the absolute sucker I am, bought four.

Four.

For someone who lives alone and doesn’t own a smoothie blender, this was a bold move. But the strawberries were calling to me, okay? They were glowing like they’d just returned from a spa weekend. I couldn’t leave them there.

A Quick Strawberry Breakdown

Here’s the thing with strawberries—they’re either heaven or heartbreak. Sometimes you get that deep red, glossy berry that tastes like a warm summer crush. Other times you bite into one and it’s like… sour sadness and lies.

So when I say roasting strawberries changes your life, I’m not being dramatic. (Okay, maybe a little. But also not really.)

Roasting makes them jammy and caramelized and brings out their flavor like they just found their purpose. It’s like they’re finally doing what they were born to do—and that’s melt into this cake.

“You Made That?” Yes. Yes, I Did. And You Can Too.

Let’s be real—sheet cakes are the sweatpants of the cake world. Comfy. Low effort. Non-judgmental. You don’t need fancy layers or piping bags. You just need a pan and the willingness to make your kitchen smell like the inside of a strawberry Pop-Tart (but fancier).

This one’s soft, buttery, with little pockets of roasted strawberry magic. Not too sweet. Definitely not dry. And somehow it feels nostalgic even if you’ve never had it before.

The Time I Brought This to a BBQ and Everyone Thought I Was a Culinary Genius

Quick sidebar—remember last summer? When I showed up to Katie’s barbecue with a cake still warm in the pan? Someone said, “You baked? Like, with your oven?” I felt both offended and flattered.

But then they tasted it—and boom. Whole vibe changed. Someone asked if it was from a bakery. A guy with a handlebar mustache took a second piece and didn’t speak for five minutes. Katie’s aunt winked at me. I’m telling you, this cake has powers.

What You’ll Need (Don’t Panic—It’s Basic)

For the Roasted Strawberries:

  • 1½ cups strawberries, hulled and halved
  • 1 tablespoon sugar
  • A tiny squeeze of lemon juice (like a whisper of it)

For the Cake:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or plain Greek yogurt
  • ¼ cup milk (any kind, I used oat milk because that’s who I am now)

Optional: A little extra sugar for sprinkling on top like you’re Martha Stewart in 2006

How to Make This Roasted Strawberry Sheet Cake Without Losing Your Mind

Roast the Berries

Preheat oven to 375°F. Toss the strawberries with sugar and lemon juice on a parchment-lined tray. Roast for 20–25 minutes until soft, syrupy, and your kitchen smells like a strawberry candle that actually works.

Let them cool while you prep the batter. Try not to eat all of them straight off the pan. (I failed.)

Make the Batter Like You’re on a Chill Bake-Off Show

Lower oven to 350°F. Grease a 9×13 sheet pan (or line it if you’re fancy).

Cream butter and sugar together until light and fluffy-ish. Beat in eggs one at a time. Add vanilla. Stir in sour cream.

In a separate bowl, whisk flour, baking powder, soda, and salt. Add to the wet mixture in batches, alternating with milk, until it looks like legit cake batter.

Assemble and Feel the Joy

Pour the batter into your pan. Smooth it out like you’re tucking it in for a nap.

Now… dollop the roasted strawberries all over the top. Let the syrup swirl in. Resist the urge to overmix—it’s meant to look chaotic. Sprinkle a little sugar on top if you want that crackly golden crust.

Bake for 30–35 minutes or until it springs back like a trampoline.

Let it cool before slicing. (Or don’t. But you will burn your tongue.)

What It Tastes Like (Spoiler: You’ll Cry)

This roasted strawberry sheet cake is everything you didn’t know you wanted. It’s buttery. Tangy. Kinda caramelized on the edges. The strawberries get all melty and intense in a way that feels oddly romantic?

Like, if strawberry shortcake grew up and started journaling in lowercase.

And it’s the perfect combo of soft and chewy. Like a pillow and a cookie had a baby.

When to Make This (Spoiler: Always)

  • Strawberries are cheap and you bought more than you needed (hi, yes)
  • Your ex texts “hope you’re well” and you need a project
  • Someone’s coming over and you want to seem effortless but impressive
  • You’re bored, it’s hot, and you miss summer break even though you have a job now
  • Tuesday. Just… Tuesday.

What Not to Do (Learn From Me)

  • Don’t skip roasting. Raw berries = watery cake = sadness.
  • Don’t forget the salt. Salt makes it pop. Don’t ask me why. It’s science or sorcery.
  • Don’t turn your back on the strawberries in the oven. They will go from cute to burnt faster than you can say “Instagram story.”

Add-Ons If You’re Feeling Extra

  • Top with whipped cream (fresh, not from a can, unless you’re living your truth)
  • Add a tiny bit of almond extract to the batter for depth
  • Serve with vanilla ice cream and pretend you’re at a farmhouse wedding
  • Drizzle the whole thing with a lemon glaze if you want your guests to cry

A Little Love Letter to Sheet Cakes

Look, not everything in life needs to be layered and leveled and filled with lemon curd. Sometimes you just want to throw it all in a pan and eat it on the couch.

That’s what this roasted strawberry sheet cake is. Easy. Soft. Slightly chaotic. Just like me on a Monday morning.

It’s not perfect. But it’s got heart. And roasted fruit. Which is basically the same thing.

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