Bursting with sweet, juicy strawberries, this easy sheet cake is bound to become your go-to dessert for potlucks, picnics, and birthdays. The tangy strawberry frosting couldn't be easier to whip up, and it complements the moist cake perfectly. It can be made up to one day ahead and served straight out of the fridge—and it's even better chilled!

To make the cake

1. Preheat oven to 350F. Grease a 9" by 13" pan baking pan and set aside.
2. In a medium bowl, lightly beat eggs to break up yolks. Add the remaining cake ingredients to the eggs and stir gently with a spatula to combine.
3. Add batter to the prepared pan, smoothing the surface with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean and the edges are lightly golden brown, about 22-24 minutes. Let cake cool completely in pan on a wire rack.

To make the frosting

1. To a medium bowl, add softened butter, vanilla, jam, lemon juice, and powdered sugar. Starting on low speed and working up to high speed, use a handheld electric mixer to beat frosting until completely smooth.
2. Spread frosting over cooled cake. Top with fresh strawberries if desired, then slice and serve.

Nellie's Notes

Though it complements the natural sweetness of the strawberries well, you can skip the powdered sugar in the frosting if desired.

For a gluten free cake, use a cup-for-cup gluten free flour blend instead of all-purpose flour, and look for a certified gluten free oat flour.

To make this cake the day before you serve it, cover the cooled cake tightly with plastic wrap and place in the fridge. You can frost it ahead of time or just before serving, depending on your personal preference. If you plan to top it with berries, do so as close to serving time as possible.