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Perfect for feeding a crowd, this Strawberry Sheet Cake made with fresh pureed strawberries is especially tasty!

I love fresh strawberry desserts when berries are in season. If I’m not making this Strawberry Sheet Cake, I’m whipping up Strawberry Shortcakes or Strawberry Cupcakes!

Strawberry sheet cake recipe served on white plate.

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. Not to mention the smooth and creamy strawberry frosting on top – it’s amazing!!

If you love strawberries and easy cakes, this is the recipe to try!! It’s one of our favorite strawberry cake recipes!

Strawberry sheet cake ingredients on a kitchen counter.

Recipe for Strawberry Sheet Cake

First and foremost, you will NOT be using the instructions or ingredients that are listed on the box of cake mix or jello. Only use the white cake mix according to the instructions in my recipe!

PREP. Preheat the oven to 350°F.

PUREE. Add the strawberries to a blender or food processor and blend. You will need 1 cup of pureed strawberries for the cake batter, plus an additional ¼ cup of pureed strawberries for the frosting. Set aside.

BATTER. In a large mixing bowl, whisk the cake mix, large eggs, and oil until well combined. Add JELL-O powder and 1 cup strawberry puree to the flour mixture. Mix well.

BAKE. Pour the batter into a greased 9×13 prepared pan. Bake for 30 minutes. Let the cake cool.

Make 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.

Strawberry Cream Cheese Frosting

This strawberry frosting is the PERFECT partner for Strawberry Sheet Cake!

CREAM. While the cake is cooling, make the strawberry frosting. Cream together the butter and cream cheese. Add vanilla, powdered sugar, and strawberry puree, then mix until smooth and well combined.

FROST. Once the cake is completely cooled, spread the frosting on the cake. Frosting may be made in advance. Store in a container in the fridge for one day before frosting. Give it a good mix before spreading it on the cake or cupcakes.

Recipe Tips + Variations

Frozen strawberries. Use plain frozen strawberries instead of fresh. Simply allow the berries to thaw a bit, then puree them in the blender. Be careful not to thaw them all the way otherwise they will be too wet and mushy.

Cake mix. The box cake mixes at my grocery store are 15.25 ounces. Only use the dry cake mix powder and follow the sheet cake recipe, not the recipe listed on the box.  

Strawberry gelatin. I used the Jell-O brand, but a generic 3 oz package of strawberry jello will work. Use only the gelatin powder and follow the cake recipe, not the recipe on the jello box.

Strawberries. A 16-ounce container of fresh strawberries should easily make enough puree: 8 large strawberries weigh approximately 5 ounces and can make ½ cup of puree. For this recipe, you’ll need 12-13 ounces of strawberries.  

Easy clean up. Line the bottom of the pan with parchment paper to help keep the cake from sticking to the pan. Spray the sides with cooking spray.

Strawberry frosting in a bowl for topping strawberry sheet cake.

Serving + Variations

Sheet cake servings is a term used for a single-layer cake. They are often made to serve a large number of people. A full sheet cake is 18”x26”, a half sheet cake is about 12”x18”, and a quarter sheet cake is about 9”x13”.

To create a larger size sheet cake make 2, 3, or 4 batches of this cake. Place them side by side and frost them as if it was one large sheet cake. 

  • A party serving of cake is 1½” x 2” slices
  • A wedding serving of cake is 1” x 2” slices

Round cake. Divide the batter evenly into two 9” round cake pans. Reduce the bake time to 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few cooked crumbs. 

Variations. To make a raspberry version, use 1¼ cup pureed raspberries and a box of raspberry gelatin. We do have recipes for other fruity sheet cakes including cherry, lime, and lemon.

Fresh strawberry sheet cake sliced and served on a white plate.

Storing Info

STORE leftover cake, covered, in the fridge for 3-4 days.

FREEZE. Flash freeze first by placing the leftovers on a baking pan and sticking them in the freezer until solid. Wrap the pieces of cake with plastic wrap then again with foil. Freeze for 2-3 months. When you’re ready to eat, simply unwrap and allow them to thaw.

Note: If you topped the cake with fresh berries, remove them before storing.

Strawberry sheet cake recipe on plate topped with a fresh strawberry.

For more yummy sheet cake recipes:

4.95 from 118 votes

Strawberry Sheet Cake Recipe

By: Lil’ Luna
Perfect for feeding a crowd, this Strawberry Sheet Cake made with fresh pureed strawberries is especially tasty!
Servings: 12
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes


  • 16 oz strawberries rinsed and with tops cut off
  • 1 box white cake mix
  • 3 eggs
  • 3/4 cup vegetable oil
  • 3 oz strawberry jello mix

Strawberry Frosting


  • Preheat oven to 350°F.
  • Begin by adding your strawberries to a blender or food processor 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 9×13 pan.
  • Bake for 30 minutes.
  • Let the cake cool.
  • While the cake is cooling, make the frosting. Cream together the butter and cream cheese. Add vanilla, powdered sugar, and strawberry puree. Frost cake. ENJOY!



Calories: 524kcal, Carbohydrates: 75g, Protein: 5g, Fat: 24g, Saturated Fat: 6g, Cholesterol: 61mg, Sodium: 412mg, Potassium: 120mg, Fiber: 1g, Sugar: 56g, Vitamin A: 309IU, Vitamin C: 25mg, Calcium: 117mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from Southern Bite.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. For everyone saying their frosting is runny try using freeze dried strawberries in place of the real. Grind up in food processor snd add to frosting

    1. Sorry to hear the frosting was runny. You could try adding a little more powdered sugar until it thickens up a bit.

    1. This recipe is made for a 9×13. So I think you’d want to double the recipe for an 11 x 17, otherwise your cake would be a very thin layer.

  2. Omgeeee this cake recipe is amazing the frosting is amazing I used only two cups of powdered sugar although it was too runny

  3. 4 stars
    The cake itself was wonderful. Super tender, moist, almost melt in your mouth crumb! However, not sure what I did wrong, but I had to double the amount of cream cheese and almost double the amount of powdered sugar to get the frosting to not be liquid..

    1. You can’t put too much strawberry purée in there. You have to drain them or dry them really well. Mine came out amazing!!! But I know where to make the adjustments so it’s a much stiffer icing. Less strawberries, and more powdered sugar.

      1. Did you mean .3oz of jello? Cause that’s how my jello box comes, not 3oz. But maybe there’s a bigger size that I’m not seeing?