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 (16 ounce) package fresh strawberries
- 1 (15.25 ounce) package white cake mix
- 3 large eggs
- ¾ cup oil
- 1 (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
- ¼ cup butter, softened
- 1 (4 ounce) package cream cheese, softened
- 2 ½ cups powdered sugar, or more as needed
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch sheet pan.
- 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.
- 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.
- 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.
- 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.
- Frost cooled cake with strawberry frosting. Keep refrigerated until serving.
Reviews
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.
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. 🙂