Is there anything more summery sweet than strawberry sheet cake? Bursting with the essence of ripe strawberries, it’s a totally luscious dessert.
It features a harmonious blend of flavors and a moist, tender crumb. And best of all, it’s wonderfully simple to make!
Why You’ll Love This Strawberry Sheet Cake
Easy Entertaining: Strawberry sheet cakes are perfect for feeding a crowd at parties, potlucks, and gatherings. The convenient sheet pan size makes slicing and serving a breeze.
Burst of Flavor: Ripe, juicy strawberries infuse every bite of this cake with a luscious, fruity taste that will have your tastebuds singing.
Nostalgic Delight: It evokes pleasant memories of summer picnics, childhood birthdays, and carefree days. Each slice delivers a delightful sense of nostalgia and simple joy.
How to Make Strawberry Sheet Cake
Starting with a boxed cake mix makes strawberry sheet cake a breeze. Follow these steps:
1. Get ready. Do all the pre-cooking stuff first. Preheat the oven to 350 degrees. Prepare a baking pan by greasing and dusting it with flour. Set out any cold ingredients and pre-measure others. Puree the strawberries for the frosting and the batter.
2. Make the batter. Combine the cake mix, Jell-O, eggs, water, oil, and strawberry puree in a large mixing bowl. Mix until smooth. Pour the batter into the baking pan and bake for 25 to 30 minutes.
3. Make the frosting. Beat together the butter and cream cheese until creamy. Then, slowly add the sugar, strawberry puree, and vanilla. Beat until fluffy.
4. Finish the cake. Let the cake cool after removing it from the oven. Then, frost the cooled cake with the strawberry frosting.
5. Chill and serve. Pop the frosted cake into the fridge to chill for at least 1 hour before serving. (Doing so will allow the frosting time to set properly.) When it’s ready, slice, serve, and enjoy!
Tips for the Best Cake
Incorporate these tips and variations into your recipe:
- Get the frosting just right. If it’s too thin, add more powdered sugar to achieve the desired consistency. If it’s too thick, add a little milk or strawberry puree.
- Make it rich. For richer, creamier frosting, add 1 to 3 tablespoons of heavy cream.
- Leave it alone. Some people try to remove the sheet cake from the pan. That can get messy. Unless you really have to remove it, leave it in the pan! You can ice it and store it more easily if you do. If you plan to remove the cake, add parchment paper to the baking sheet beforehand. Leave “handles” to help you lift it out.
- Cut with a clean knife. After each cut, wipe the knife clean with a dry napkin. Keeping the knife clean between slices will ensure your cake cuts more easily.
- Have fun with toppings. You can add additional toppings to “jazz up” the aesthetic if you want. Try layering fresh strawberry slices on top. Or drizzle the cake with chocolate sauce. Note: If adding toppings, especially fresh berries, it’s best to do so on individual slices of cake.
- Want a lovely three-layer cake instead? Prepare the recipe as written, but pour the batter into three 8-inch round pans instead.
- Switch up the flavor. You can use this same basic sheet cake recipe for any berry flavor.
How to Store
Depending on how you store them, leftovers can last from 5 days to up to 3 months!
To Store: Store the cake covered in the refrigerator for up to 5 days. If the baking sheet has a lid, use that. If not, cover it with plastic wrap or foil.
To Freeze: Slice the leftover cake into individual pieces and place them on a baking sheet. Flash-freeze them until they’re frozen solid. Then, wrap the slices in plastic wrap and aluminum foil. Place them in an airtight, freezer-safe container. Freeze them for up to 3 months.
To Thaw: Remove as many pieces as you want from the freezer. Let them thaw at room temperature. Then, enjoy!
More Strawberry Dessert Recipes
Strawberry Pie
Best Ever Strawberry Brownies
Strawberry Fluff
Bisquick Strawberry Shortcake
Strawberry Crunch Cake
Strawberry Sheet Cake
24
servings15
minutes35
minutes325
kcalThis strawberry sheet cake is perfect for a crowd! It’s bursting with fresh strawberries and it’s super easy, too.
Ingredients
- For the Cake
1 (15.25-ounce) box white cake mix
1 (3-ounce) package strawberry flavored Jell-O
4 large eggs
1/4 cup water
1/2 cup vegetable oil
1/2 cup fresh strawberries, pureed
- For the Strawberry Frosting
1/4 cup unsalted butter, softened
4 ounces cream cheese, softened
2 1/2 cups powdered sugar
1/2 cup fresh strawberries, pureed
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9 x 13-inch baking pan.
- In a large mixing bowl, combine the cake mix, Jell-O, eggs, water, oil, and strawberry puree. Mix well until the batter is smooth.
- Pour the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool before frosting.
- For the frosting, beat the softened butter and cream cheese until smooth and creamy. Gradually add the sugar, strawberry puree, and vanilla, beating until smooth and fluffy.
- Spread the frosting evenly over the top of the cooled cake. Refrigerate for at least 1 hour before serving to allow the frosting time to set.
- Slice, serve, and enjoy!
Notes
- Ensure the strawberries are finely chopped or pureed. This will distribute their flavor evenly throughout the cake.
- Do NOT prepare the boxed cake mix or the Jell-O according to the package instructions. Follow the precise instructions in the recipe card above instead.
