Strawberry Sheet Cake

  4.5 – 2 reviews  • Strawberry Cake Recipes

When strawberry puree is added to a cake box mix, the result is superior. Add ice cream, whipped cream, or fresh strawberries as a garnish.

Prep Time: 20 mins
Cook Time: 45 mins
Cool Time: 30 mins
Total Time: 1 hr 35 mins
Servings: 16
Yield: 1 strawberry sheet cake

Ingredients

  1. 1 (16 ounce) package fresh strawberries
  2. 1 (15.25 ounce) package white cake mix
  3. 3 large eggs
  4. ¾ cup oil
  5. 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
  6. ¼ cup butter, softened
  7. 1 (4 ounce) package cream cheese, softened
  8. 2 ½ cups powdered sugar, or more as needed
  9. 1 teaspoon vanilla extract
  10. 1/2 cup strawberry puree

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch sheet pan.
  2. Wash and hull strawberries. Puree strawberries in a blender. You should have 1 3/4 cups strawberry puree. Set aside 1/2 cup strawberry puree for the frosting.
  3. Combine cake mix, 1 1/4 cups strawberry puree, eggs, oil, and gelatin in a bowl. Beat using an electric mixer until thoroughly combined. Pour batter into the prepared sheet pan and smooth out the top.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove from oven and cool completely on a wire rack.
  5. Combine butter and cream cheese in a bowl and beat with an electric mixer until smooth. Add 1/2 cup strawberry puree, powdered sugar, and vanilla extract, and beat until frosting is smooth.
  6. Frost cooled cake with strawberry frosting. Keep refrigerated until serving.

Reviews

Kathryn Hoover
The cake got a lot of compliments. However, the frosting was very runny when I made it and I used almost an entire bag of powdered sugar and doubled the cream cheese in trying to thicken it. I had to put the frosted cake in the fridge so that the frosting would thicken. I’d make it again but I think the strawberry purée in the frosting made it runny so I’d put less purée in the frosting next time. I was surprised the frosting wasn’t super sweet with double the amount of powdered sugar I had to use.
Kevin Mason
My Family and I LOVED this cake! It is so moist and JUST the right amount of strawberry taste. I did tweak it some — make a two tiered round cake instead of the sheet cake. I doubled the icing and had to add a bit of cornstarch to it to keep the icing from completing running off the cake. 🙂

 

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