Strawberry Slab Cake

Sometimes I like to make a simple dessert that we can just enjoy a bit at a time. Not for any sort of special occasion, but just a homemade treat that’s there for the taking.

This strawberry slab cake is one of those recipes. It’s good enough for company, but easy enough to make and keep on hand. It also freezes well and stays moist and delicious for lunches.

Did I mention it’s strawberry? It’s about as close to spring as I can get right now.

If spring won’t come to our home outside, I’ll celebrate it inside instead.

How to Make Strawberry Slab Cake

Ingredients

For the Cake

For the Icing

If you prefer not to use strawberry jello mix, you can replace it with powdered freeze-dried strawberries or a couple of tablespoons of strawberry jam. The cake will still be soft and full of flavor, just a little more naturally tasting.

Step 1 – Prepare the Pan and Oven

Preheat your oven to 350°F. Butter and flour or spray a 9×13 baking dish with nonstick spray and set aside.

Step 2 – Mix the Wet Ingredients

In a large mixing bowl, whisk together the vegetable oil, sugar, 1 teaspoon of the vanilla extract, eggs and strawberry Jell-O mix until well combined.

Step 3 – Combine the Dry Ingredients

In a second bowl, whisk together the flour, baking soda, baking powder, and salt.

Step 4 – Add Strawberries and Batter Together

Chop about 1 cup of the fresh strawberries into small pieces.

Begin adding the dry ingredients to the wet ingredients, alternating with the buttermilk. Gently fold until just combined, then fold in the strawberries.

Step 5 – Bake the Cake

Pour the batter into your prepared baking dish and spread evenly.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Step 6 – Make the Strawberry Cream Cheese Frosting

Take the remaining strawberries, remove the stems, and mash them with a fork or blend them into a puree.

In a medium bowl, beat together the butter and cream cheese until smooth. Add the remaining 1 teaspoon of vanilla extract and the strawberry puree, and mix well.

Add the powdered sugar one cup at a time, mixing until smooth and creamy.

Step 7 – Frost and Serve

Spread the frosting evenly over the cooled cake.

For a little extra, top with fresh strawberries or a dollop of whipped topping before serving,

Storing Strawberry Slab Cake

Store the cake covered in the refrigerator to keep the cream cheese frosting fresh. Do not leave it on the counter.

It will stay fresh for up to 4 days. The cake stays nice and moist, making it perfect for slicing and enjoying a piece at a time.

This cake also freezes well. Wrapped tightly in plastic wrap and stored in a sealed container, it will keep for up to 2 months.

When ready to use, thaw the cake in the refrigerator. Once thawed, keep it stored in the fridge because of the cream cheese frosting.

Strawberry Slab Cake

A soft and easy strawberry slab cake made in a 9×13 pan. This simple cake is perfect for spring, sharing, or keeping on hand for a homemade treat.

Print Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Ingredients

  

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Strawberry Cake

• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract divided
• 2 tablespoons strawberry jello mix or 2–3 tablespoons powdered freeze dried strawberries
• 2 large eggs
• 2 ½ cups all purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 1 cup fresh strawberries divided

Strawberry Cream Cheese Frosting

• ¼ cup unsalted butter softened
• 4 ounces cream cheese softened
• 3 cups powdered sugar

Instructions

 

Step 1 Prepare the Pan and Oven

• Preheat your oven to 350°F. Spray a 9×13 baking dish with nonstick spray and set aside.

Step 2 Mix the Wet Ingredients

• In a large mixing bowl, whisk together the vegetable oil, sugar, 1 teaspoon of the vanilla extract, strawberry jello mix, and eggs until well combined.

Step 3 Combine the Dry Ingredients

• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  

Step 4 Combine Batter and Strawberries

• Chop about 1 cup of the fresh strawberries into small pieces. Begin adding the dry ingredients to the wet ingredients, alternating with the buttermilk. Gently fold until just combined, then fold in the strawberries.
  

Step 5 Bake the Cake

• Pour the batter into your prepared baking dish and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Step 6 Make the Frosting

• Take the remaining strawberries, remove the stems, and mash them or blend into a puree. In a medium bowl, beat together the butter and cream cheese until smooth. Add the remaining vanilla and strawberry puree and mix well. Add the powdered sugar one cup at a time, mixing until smooth.
  

Step 7 Frost and Serve

• Spread the frosting evenly over the cooled cake. Top with fresh strawberries if desired before serving.
  

Notes

• This cake freezes well for up to 2 months when wrapped tightly.
• Thaw in the refrigerator and keep refrigerated after frosting.
• About 1 cup of strawberries is roughly 8 to 12 medium berries.

Other Easy Dessert Recipes

No-Bake Chocolate Peanut Butter Bars

If you enjoy easy desserts like this strawberry slab cake, you might also like these no-bake chocolate peanut butter bars. They’re simple to make and perfect for keeping on hand for a quick treat.

Old Fashioned Rhubarb Crisp

For another simple spring dessert, this old-fashioned rhubarb crisp is always a favorite. It’s easy to make and perfect for using up fresh seasonal fruit.