Sheet Cake with White Chocolate and berries on a platter

Best Vanilla Sheet Cake Topped with White Chocolate

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When warm sunshine hits and fresh strawberries start popping up at the farmers market or in your own backyard, there’s no better way to celebrate the season than with this Vanilla Sheet Cake with White Chocolate Frosting and Strawberries. This cake is buttery, fluffy, and topped with a silky-sweet frosting made from real white chocolate. Add a glossy strawberry glaze, and you’ve got yourself a stunning, summer-ready dessert that’s as easy as it is elegant.

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Craving more summer bakes? Try our Classic Vanilla Cake or Raspberry Lava Cake for fruity inspiration!

The Charm of a Simple Sheet Cake

Sheet cakes are my go-to when I want a no-fuss dessert that still looks gorgeous on a serving platter. Unlike tiered cakes, sheet cakes are easy to slice, serve, and store. This vanilla sponge cake delivers on texture and flavor, and it becomes something truly special with a swipe of creamy frosting and a handful of fresh fruit.

This version is especially close to my heart. As a gardener, I count down the days to strawberry season. There’s nothing quite like plucking sun-warmed berries from the garden and turning them into something beautiful.

Want to bake with berries? Don’t miss our Raspberry Streusel Bars or Chocolate Raspberry Cookies.

Topping Alternatives for Every Season

If white chocolate isn’t your jam (no pun intended!), you can absolutely switch things up:

  • Chocolate Glaze: Swap the frosting for a simple chocolate glaze that sets beautifully. Add berries while it’s still warm for that perfect glossy finish.

  • Fruity Twists: Not strawberry season? Go with raspberries, blueberries, or even sliced peaches in summer. In fall, think apples, pears, or plums paired with cinnamon.

  • Chocolate-Lovers Edition: Want a richer version? Check out our Moist Chocolate Cake for deep, cocoa flavor and ideas to top with ganache or cream.

When warm sunshine hits and fresh strawberries start popping up at the farmers market or in your own backyard, there's no better way to celebrate the season than with this Vanilla Sheet Cake with White Chocolate Frosting and Strawberries. This cake is buttery, fluffy, and topped with a silky-sweet frosting made from real white chocolate. Add a glossy strawberry glaze, and you’ve got yourself a stunning, summer-ready dessert that’s as easy as it is elegant. Craving more summer bakes? Try our Classic Vanilla Cake or Raspberry Lava Cake for fruity inspiration! 🌸 The Charm of a Simple Sheet Cake Sheet cakes are my go-to when I want a no-fuss dessert that still looks gorgeous on a serving platter. Unlike tiered cakes, sheet cakes are easy to slice, serve, and store. This vanilla sponge cake delivers on texture and flavor, and it becomes something truly special with a swipe of creamy frosting and a handful of fresh fruit. This version is especially close to my heart. As a gardener, I count down the days to strawberry season. There’s nothing quite like plucking sun-warmed berries from the garden and turning them into something beautiful. Want to bake with berries? Don’t miss our Raspberry Streusel Bars or Chocolate Raspberry Cookies. 🍓 Topping Alternatives for Every Season If white chocolate isn’t your jam (no pun intended!), you can absolutely switch things up: Chocolate Glaze: Swap the frosting for a simple chocolate glaze that sets beautifully. Add berries while it’s still warm for that perfect glossy finish. Fruity Twists: Not strawberry season? Go with raspberries, blueberries, or even sliced peaches in summer. In fall, think apples, pears, or plums paired with cinnamon. Chocolate-Lovers Edition: Want a richer version? Check out our Moist Chocolate Cake for deep, cocoa flavor and ideas to top with ganache or cream. 🍰 How to Make Vanilla Sheet Cake (Step-by-Step) Ingredients: 200g (1 cup) unsalted butter, softened 200g (1 cup) granulated sugar 4 large eggs 200g (1⅔ cups) self-raising flour 1 tsp vanilla extract 1 tbsp milk (if needed to loosen batter) Instructions: Preheat & Prep Set your oven to 180°C (350°F), or 160°C (320°F) for fan ovens. Grease and flour a loose-bottomed traybake tin (around 29x19cm, 2cm deep). Cream Butter & Sugar In a large bowl, beat the butter and sugar until light and fluffy. Use an electric mixer if you’ve got one—this part is key for that soft texture. Add Eggs & Vanilla Add the eggs one at a time, mixing well between additions. Mix in the vanilla extract and a spoonful of flour to prevent curdling. Fold in Flour Gently fold in the remaining flour until just combined. If the batter is too thick, add a tablespoon of milk. Bake Spread the batter evenly in your prepared tin. Bake for 20–25 minutes, until golden on top and a toothpick comes out clean. Cool Completely Let the cake cool in the tin before frosting—this keeps the icing from sliding off the edges. Want more easy traybakes? Try our 4-Ingredient Nutella Brownies or Bisquick Shortcake for simple dessert magic. 🍫 Making the White Chocolate Frosting This frosting is creamy, slightly rich, and pairs beautifully with fresh fruit. You’ll Need: 100g white chocolate (chopped) 50g butter 2 tbsp heavy cream 100g icing sugar (sifted) Method: Melt Together Gently melt the chocolate, butter, and cream in a heatproof bowl over simmering water (double boiler style). Cool and Mix Once melted and slightly cooled, stir in the icing sugar until smooth. It should be thick but spreadable. Let it sit for 30–60 minutes to firm up. Frost the Cake Once the cake is completely cool, spread the frosting across the top in an even layer. 🍓 Finishing Touch: Strawberry Glaze Take your cake to the next level with a shiny berry glaze. Warm 2 tablespoons of strawberry jam in a small saucepan. Gently brush the glaze over the sliced strawberries (already placed on your frosted cake). Optional: sprinkle some white chocolate chips for crunch and contrast. Want more strawberry bakes? Don’t miss our Strawberry Rice Krispies Treats or Strawberry Sandwich Cookies. 🧊 Storing Your Cake Due to the fresh fruit, keep this cake refrigerated. It stays fresh for 2–3 days, but let it come to room temperature before serving for the best flavor and texture. Bonus? The juices from the strawberries seep into the frosting after a few hours, making the cake even more flavorful and moist. 💡 Pro Tips & Variations Tart Tin Bonus: Using a loose-bottomed oblong tart tin makes it easy to slice beautiful, even portions. Make Ahead: Bake the sponge the day before and store unfrosted. Decorate on the day of serving. Swap the Fruit: Try plum, apple, or pear slices in autumn with cinnamon frosting. 🔁 More Easy Sheet Cakes to Try Sheet cakes are perfect for casual gatherings and fancy events alike. Explore these other recipes: Chocolate Sprinkle Cookies for Valentine’s Day – soft, fun, and perfect for kids. Classic White Bread Recipe – great if you want to explore more baking basics. 🙋 Frequently Asked Questions 1. Can I use other fruits? Yes! This recipe is adaptable. Use raspberries, blueberries, or even autumn fruits like apples and pears. 2. How do I store it? Keep it in an airtight container in the fridge. It lasts 2–3 days. Bring to room temp before serving. 3. Can I make it ahead? Absolutely! Bake the sponge ahead, and frost the day of serving for best presentation. 4. My frosting is too thin—what now? Let it sit longer to thicken. You can also add more icing sugar to adjust consistency. 5. Want a chocolate version? Swap 50g of the flour for cocoa powder. Use melted dark or milk chocolate in the frosting for a rich twist. 📝 Final Thought This Vanilla Sheet Cake with White Chocolate Frosting and Strawberries is everything you want in a summer bake—light, flavorful, and full of seasonal joy. With a delicate sponge, luscious frosting, and vibrant fruit, it’s the kind of cake that looks like you spent hours on it… but really didn’t. Perfect for lazy afternoons, special occasions, or just treating yourself because it's Tuesday. Happy baking—and don’t forget to snap a photo before it’s all gone!

How to Make Vanilla Sheet Cake (Step-by-Step)

Ingredients:

  • 200g (1 cup) unsalted butter, softened

  • 200g (1 cup) granulated sugar

  • 4 large eggs

  • 200g (1⅔ cups) self-raising flour

  • 1 tsp vanilla extract

  • 1 tbsp milk (if needed to loosen batter)

Instructions:

  1. Preheat & Prep
    Set your oven to 180°C (350°F), or 160°C (320°F) for fan ovens. Grease and flour a loose-bottomed traybake tin (around 29x19cm, 2cm deep).

  2. Cream Butter & Sugar
    In a large bowl, beat the butter and sugar until light and fluffy. Use an electric mixer if you’ve got one—this part is key for that soft texture.

  3. Add Eggs & Vanilla
    Add the eggs one at a time, mixing well between additions. Mix in the vanilla extract and a spoonful of flour to prevent curdling.

  4. Fold in Flour
    Gently fold in the remaining flour until just combined. If the batter is too thick, add a tablespoon of milk.

  5. Bake
    Spread the batter evenly in your prepared tin. Bake for 20–25 minutes, until golden on top and a toothpick comes out clean.

  6. Cool Completely
    Let the cake cool in the tin before frosting—this keeps the icing from sliding off the edges.

Want more easy traybakes? Try our 4-Ingredient Nutella Brownies or Bisquick Shortcake for simple dessert magic.

Making the White Chocolate Frosting

This frosting is creamy, slightly rich, and pairs beautifully with fresh fruit.

You’ll Need:

  • 100g white chocolate (chopped)

  • 50g butter

  • 2 tbsp heavy cream

  • 100g icing sugar (sifted)

Method:

  1. Melt Together
    Gently melt the chocolate, butter, and cream in a heatproof bowl over simmering water (double boiler style).

  2. Cool and Mix
    Once melted and slightly cooled, stir in the icing sugar until smooth. It should be thick but spreadable. Let it sit for 30–60 minutes to firm up.

  3. Frost the Cake
    Once the cake is completely cool, spread the frosting across the top in an even layer.

Finishing Touch: Strawberry Glaze

Take your cake to the next level with a shiny berry glaze.

  • Warm 2 tablespoons of strawberry jam in a small saucepan.

  • Gently brush the glaze over the sliced strawberries (already placed on your frosted cake).

  • Optional: sprinkle some white chocolate chips for crunch and contrast.

Want more strawberry bakes? Don’t miss our Strawberry Rice Krispies Treats or Strawberry Sandwich Cookies.

Moist Sheet Cake with White Chocolate frosting on a table

Storing Your Cake

Due to the fresh fruit, keep this cake refrigerated. It stays fresh for 2–3 days, but let it come to room temperature before serving for the best flavor and texture.

Bonus? The juices from the strawberries seep into the frosting after a few hours, making the cake even more flavorful and moist.

Pro Tips & Variations

  • Tart Tin Bonus: Using a loose-bottomed oblong tart tin makes it easy to slice beautiful, even portions.

  • Make Ahead: Bake the sponge the day before and store unfrosted. Decorate on the day of serving.

  • Swap the Fruit: Try plum, apple, or pear slices in autumn with cinnamon frosting.

More Easy Sheet Cakes to Try

Sheet cakes are perfect for casual gatherings and fancy events alike. Explore these other recipes:

Frequently Asked Questions

1. Can I use other fruits?
Yes! This recipe is adaptable. Use raspberries, blueberries, or even autumn fruits like apples and pears.

2. How do I store it?
Keep it in an airtight container in the fridge. It lasts 2–3 days. Bring to room temp before serving.

3. Can I make it ahead?
Absolutely! Bake the sponge ahead, and frost the day of serving for best presentation.

4. My frosting is too thin—what now?
Let it sit longer to thicken. You can also add more icing sugar to adjust consistency.

5. Want a chocolate version?
Swap 50g of the flour for cocoa powder. Use melted dark or milk chocolate in the frosting for a rich twist.

Final Thought

This Vanilla Sheet Cake with White Chocolate Frosting and Strawberries is everything you want in a summer bake—light, flavorful, and full of seasonal joy. With a delicate sponge, luscious frosting, and vibrant fruit, it’s the kind of cake that looks like you spent hours on it… but really didn’t. Perfect for lazy afternoons, special occasions, or just treating yourself because it’s Tuesday.

Happy baking—and don’t forget to snap a photo before it’s all gone!