Save to Pinterest This sweet baked treat captures that nostalgic diner milkshake flavor in cake form. Whether you are whipping up a summer party dessert or just have a craving for strawberries and cream, these sheet cake squares will transport you back to childhood with every cloud-soft bite.
The first time I made this, my husband said it tasted like something from an old-fashioned soda shop. Now it is my go-to for school events and summer birthdays and there are never leftovers.
Ingredients
- All-purpose flour: gives the cake a sturdy yet soft crumb look for finely milled for best texture
- Freeze-dried strawberries: deliver concentrated berry flavor crush them into a powder for even mix-in
- Granulated sugar: ensures sweetness with a light melt buy fresh and store to avoid clumping
- Baking powder: lifts the cake for an airy bite check date for freshness for best rise
- Whole milk: brings a creamy richness and soft crumb choose a fresh bottle for best taste
- Unsalted butter: adds tenderness and subtle flavor higher-fat European style works beautifully
- Eggs: bind everything together and give structure room temperature eggs mix more evenly
- Vanilla extract: rounds out the strawberry flavor choose pure vanilla for depth
- Powdered sugar: creates that dreamy cloudlike frosting sift for the silkiest finish
- Heavy cream: makes the frosting ultra fluffy add slowly for perfect spreadability
- Fresh strawberries: not just pretty but juicy and fragrant look for bright red and plump
Instructions
- Prepare the Cake Pan:
- Line a metal sheet pan with parchment and brush with melted butter making sure the corners and sides are coated for easy release and neat edges
- Mix the Strawberry Base:
- Pulse freeze-dried strawberries into a fine powder then whisk together with flour baking powder and salt to glow up the color and blend the berry essence throughout the cake
- Cream Butter and Sugar:
- Beat unsalted butter with granulated sugar at medium speed for four whole minutes until pale and fluffy this makes the base for the cake’s plush texture
- Add the Eggs and Vanilla:
- Add eggs one at a time mixing thoroughly after each then pour in vanilla extract to layer in flavor making sure all is creamy and light
- Incorporate the Dry Ingredients:
- Alternately mix in the strawberry flour mixture and milk beginning and ending with flour mix just until smooth to keep your crumb tender
- Bake the Sheet Cake:
- Spread the batter evenly into the prepared pan leveling with an offset spatula tap pan gently to release air bubbles bake at 350 degrees until a toothpick comes out clean about twenty two minutes
- Cool and Frost:
- Let cake cool completely on a wire rack before frosting so the topping will not melt and slide then whip butter powdered sugar and heavy cream until thick and dreamy
- Cut Into Squares:
- Once frosted slice into perfect squares using a hot sharp knife to get clean beautiful edges wipe blade between cuts for bakery style pieces
Save to Pinterest The burst of actual strawberry from the freeze-dried powder makes every square taste like the best part of a strawberry milkshake. I always save a few fresh berries for topping—my daughter likes to help place them just so and it is become our favorite kitchen tradition.
Storage Tips
Cooled cut cake squares hold well in an airtight container at room temperature for up to two days. Chill if your kitchen is hot or for longer keeping up to four days. The cake also freezes beautifully with or without frosting. To freeze wrap individual squares in plastic then tuck into a freezer bag and thaw at room temperature. I sometimes keep a stash for quick lunchbox treats.
Ingredient substitutions
You can swap in cake flour for an even more tender crumb or try Greek yogurt instead of milk for a richer slightly tangy cake. If you cannot find freeze-dried strawberries use a high-quality strawberry jam to swirl into the batter though the cake will be denser and more delicate.
Serving suggestions
Pile whipped cream and extra strawberries on top right before serving if you want that retro diner effect. These squares are perfect for picnics since they pack and stack so well and they are easy for little hands to grab. Sometimes I serve with a scoop of vanilla ice cream for a full soda-fountain-inspired dessert.
Cultural and historical context
Strawberry milkshakes have been a staple of American diners since the 1940s so turning it into a bake brings together nostalgia and everyday ease. This recipe is a mashup of vintage Americana and modern baking simplicity—it is the kind of dessert you could find at a school bake sale or a backyard barbecue in just about any decade.
Seasonal Adaptations
Fresh strawberries can replace some of the freeze-dried powder in peak summer Try mixing in fresh raspberries or blueberries for a berry medley version Fold a handful of mini chocolate chips into the batter for a playful twist
Success Stories
One reader made this for a baby shower and sent me photos where the cake vanished before presents were opened. It is also one of the first sheet cakes I baked with my children—sneaking tastes of frosting and arguing over which square had the most strawberries.
Freezer Meal Conversion
To turn this into a make-ahead freezer dessert go ahead and bake cool and frost the whole sheet cake then slice and freeze the squares. You can stack them between parchment in a sturdy container. Thaw overnight in the fridge and let them come to room temp before serving for fresh flavor.
Save to Pinterest This strawberry cake is always a hit for birthdays or picnics—so easy to bake and slice, each square tastes like pure nostalgia with a creamy strawberry pop.
Recipe FAQs
- → How do I get a strong strawberry flavor?
Use fresh or frozen strawberries puréed, and consider a touch of strawberry extract for enhanced flavor.
- → Can I use store-bought milkshake mix?
Yes, incorporating a milkshake mix boosts the creamy, classic flavor, but balance with fresh strawberries for authenticity.
- → What kind of icing works best?
Classic cream cheese frosting or whipped cream topping pairs wonderfully with the cake's fruity sweetness.
- → Is it possible to make these squares ahead of time?
Absolutely! Store them tightly covered at room temperature or refrigerate for up to three days before serving.
- → Can I freeze the cake squares?
Yes, freeze unfrosted squares in an airtight container for up to two months; frost after thawing for best texture.