Sheet cakes are one of the best ways to feed a crowd! This strawberry sheet cake is especially tasty made with fresh pureed strawberries and topped with an amazing homemade strawberry frosting!
I love fresh strawberry desserts when the berries are in season! If I’m not making this sheet cake, you can bet I’m whipping up Strawberry Shortcake or some Strawberry Cupcakes!
Strawberry Texas Sheet Cake
Some of my most popular recipes on the blog are my White Texas Sheet Cake and classic Texas Sheet Cake!
Yes, they’re delicious, but we also like them because they are simple and an easy way to feed a lot of people. 😉
This strawberry sheet cake is a new favorite version! It’s filled with so much strawberry flavor, because it uses both fresh pureed strawberries, plus a package of strawberry jello. Really – it’s amazing!! Not to mention the smooth and creamy strawberry frosting on top.
If you love strawberries and easy cakes, this is the recipe to try!!
How to Make Strawberry Sheet Cake
First and foremost, you will NOT be using the instructions or ingredients that are listed on the box of cake mix. Only use the white cake mix according to the instructions in my recipe!
PREP. Preheat oven to 350.
PUREE. Begin by adding your strawberries to a blender or food process and blending. You will need 1 cup of pureed strawberries for the cake batter, plus an additional ¼ cup of pureed strawberries for the frosting.
BATTER. Mix cake mix, eggs, and oil in a large bowl until well combined. Add JELL-O and 1 cup strawberry puree. Mix well.
BAKE. Pour into a greased 9×13 pan. Bake for 30 minutes. Let cake cool.
CUPCAKE VERSION: You can make this sheet cake into scrumptious cupcakes. Simply divide the batter into about 24 cupcake tins. Bake at 350°F for 15 to 20 minutes. Watch carefully as bake times vary from oven to oven. Cool and frost.
The Strawberry Frosting
This strawberry frosting is the PERFECT partner for strawberry sheet cake!
While cake is cooling, make the strawberry frosting by creaming together the butter and cream cheese. Add vanilla, powdered sugar, and strawberry puree, then mix until smooth and well combined.
Once the cake is completely cooled, spread the frosting on the cake. You can also make this IN ADVANCE, and store in a container in the fridge one day before frosting. Just be sure to give it a good mix before using on the cake or cupcakes.
Tips and Variations
Can I use frozen strawberries? You can easily use plain frozen strawberries instead of fresh. Simply allow the berries to thaw a bit, then puree them in the blender.
Variations: To make a raspberry version, use 1 ¼ c pureed raspberries and and a box of raspberry gelatin. We do have recipes for other fruity sheet cakes including cherry, lime, and lemon.
Storage: Store leftover cake, covered, in the fridge for 3-4 days. You can also freeze leftover cake. Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap with plastic wrap then again with foil. Freeze for 2-3 months. When you’re ready to eat, simply unwrap and allow to thaw.
For more yummy sheet cake recipes, try:
- Lemon Sheet Cake
- White Texas Sheet Cake
- Best Chocolate Sheet Cake
- Lime Sheet Cake
- Chocolate Sheet Cake Bites
For more strawberry desserts, check out:
- No Bake Strawberry Shortcake
- Strawberry Frosted Sugar Cookies
- Chocolate Covered Strawberries
- Strawberry Pound Cake
Strawberry Sheet Cake Recipe
Ingredients
- 16 oz strawberries rinsed and with tops cut off
- 1 box white cake mix
- 3 eggs
- 3/4 cup oil
- 3 oz strawberry jello
Instructions
- Preheat oven to 350.
- Begin by adding your strawberries to a blender or food process and blending. You will need 1 cup of pureed strawberries for the cake batter, plus an additional ¼ cup of pureed strawberries for the frosting.
- Mix cake mix, eggs, and oil in a large bowl until well combined. Add JELL-O and 1 cup strawberry puree. Mix well.
- Pour into a greased 9x13 pan.
- Bake for 30 minutes.
- Let cake cool.
- While cake is cooling, make frosting by creaming together the butter and cream cheese. Add vanilla, powdered sugar and strawberry puree. Frost cake. ENJOY!
Recipe adapted from Southern Bite.
Came back to print this …. just had to tell you that this is the best cake!!! my nephew (18 years old) loves it so much that he requested that i make it for his 18th birthday – no bakery cake -only aunt heidi’s homemake strawberry cake would do ! thanks for your hard work in bringing us such great & easy recipes
That’s awesome!! Thank you so much for letting me know that!! Makes me so happy to hear!
Very FAVORABLE❤️ MoistEst strawberry cake ever and the small amount of cream cheese in the icing make it fabu
Awe, thank you so much for saying that!!
Thank you for the recipes love them all
Yay!! I am so glad you do! Thank you!!
Can I use a strawberry cake instead of white cake?
You sure could! Enjoy!
My hubby & kids would prefer this over chocolate any day! It is the moistest cake ever & that frosting is creamy & delicious!
We have made this numerous times & every time, it’s gone in minutes! I love how moist it is!
Not only is the sheet cake beautiful, It’s so flavorful!!! Perfect for a Shower or any OCCASION really!
Chocolate is my favorite but this strawberry cake is so fresh and yummy!
Strawberry anything is my favorite. This is such a super easy recipe to get a fabulous TASTING dessert.
Hi Kristyn,
Can we use any oil?
I would personally use vegetable or canola oil. I haven’t tried any other ones.
This is an old recipe I’ve had for 40 years known as Fresh Florida Strawberry Cake!
Love the name! Thank you!
This cake looks wonderful! Is the frosting thick enough to use for a layer cake?
It sure is! Let me know how your layer cake turns out. That sounds divine!
Made this for my son’s football dinner with his teammates. They loved it, and begged for more. I will definitely make this again and look forward to trying other flavors.
I’m so happy the football team loved it so much! I love how many different flavors you can try with this cake. Let me know which ones you try. I’d love to hear!
Can you make these into cupcakes and not sheet cake?
Sure! Simply divide the batter into about 24 cupcake tins. Bake at 350°F for 15 to 20 minutes. Watch carefully as bake times vary from oven to oven. Cool and frost. Enjoy!