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Strawberry sheet cake slice topped with strawberry cream cheese frosting is served on a white plate; a fork has removed a bite of the cake.

Easy Strawberry Sheet Cake

Chrysti Benner
This strawberry cake is made with both fresh strawberries and strawberry Jell-O, so it has plenty of the sweet flavor you love. The strawberry cream cheese frosting is the perfect finishing touch!
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Prep Time 15 minutes
Cook Time 28 minutes
Course Dessert
Cuisine American
Servings 15 Servings
Calories 397 kcal

Equipment

Ingredients
  

For the Cake:

  • 15.25 ounce white cake mix
  • 3 eggs
  • 3/4 cup vegetable oil
  • 16 ounce fresh strawberries (you likely won't need the whole container)
  • 3 ounce strawberry Jell-O (divided)

For the Frosting:

  • 4 ounces cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 3 cups powdered sugar
  • 1 1/2 teaspoon strawberry Jell-O (reserved from the cake ingredients)
  • 2 tablespoons strawberry puree (reserved from the cake ingredients)

Instructions
 

For the Cake:

  • Preheat oven to 350F and grease a 9x13-inch cake pan. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine cake mix, eggs, and vegetable oil. Mix until combined (it will be thick at this point). Set aside.
  • Add about 3/4 of your container of strawberries to a food processor or blender. Pulse until the mixture is mostly pureed. You don't want it to be a completely smooth liquid (some tiny pieces are good).
  • Measure out the puree and see if you have a cup. If so, proceed with the instructions. If not, add more strawberries to the blender or food processor and repeat until you have enough puree. (I typically only need to use about 3/4 of the container of berries, but this can vary).
  • Measure out 2 tablespoons of the berry puree for use in the frosting. Set this aside for later. Then measure 1 1/2 teaspoons of the strawberry Jell-O powder for use in the frosting. Set this aside for later as well.
  • Take the remaining strawberry puree and strawberry Jell-O and add it to your cake batter. Mix on low speed until incorporated, then scrape down the sides of the bowl. Increase speed to medium and mix for about two minutes.
  • Pour the batter into the prepared cake pan, spreading it evenly. Bake in preheated oven for about 27-32 minutes, or until a cake tester inserted in the center of the cake comes out clean.
  • Remove from oven and let the cake cool completely.

For the Frosting:

  • Once the cake is cooled, prepare the frosting by using an electric mixer to beat together the cream cheese and butter until smooth.
  • Add the powdered sugar, one cup at a time, mixing well on low speed after each addition. The mixture will be pretty thick at this point.
  • Add the strawberry Jell-O and strawberry puree you reserved when preparing the cake. Mix on low speed until incorporated and the frosting is smooth.
  • Spread frosting over cooled cake, then slice and serve.

Notes

  • If you have extra strawberries left after making the puree, you can slice them and add them as garnish.
  • You can use a strawberry cake mix instead of white cake mix, if desired.
  • Leftover cake can be covered and refrigerated for up to 3-5 days.
 
Recipe adapted from Southern Bite

Nutrition

Serving: 1gCalories: 397kcalCarbohydrates: 56gProtein: 3gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 266mgPotassium: 91mgFiber: 1gSugar: 43gVitamin A: 247IUVitamin C: 19mgCalcium: 82mgIron: 1mg
Keyword cake mix strawberry cake, chocolate strawberry cake, fresh strawberry sheet cake, strawberry cake with strawberry cream cheese frosting, strawberry cake with strawberry icing, strawberry cake with white cake mix, strawberry sheet cake
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