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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 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!
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.
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.
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.
For more yummy sheet cake recipes:
- Lemon Sheet Cake
- White Texas Sheet Cake
- Best Chocolate Sheet Cake
- Lime Sheet Cake
- Chocolate Sheet Cake Bites
- Cherry Sheet Cake
Strawberry Sheet Cake Recipe
Video
Ingredients
- 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
- 1/4 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1/4 cup strawberry puree
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Southern Bite.
This was amazing! My family loved it. I did make some substitutions. I only used two small boxes of jello powder, which is 1 oz of powder. I think 3 oz would be too much and too sweet. I also subbed applesauce for the oil. Great recipe!
I’m happy to hear it turned out well!
How come you have that ad you get rid of. Then why do you have to scroll each time you look at recipe. It will not jump to recipe. What a pain. Good recipe but almost not worth if. I took pictures of it so I don’t have to deal with your page.
One tip to keep ads from popping up is to scroll down or use the “Jump to Recipe” button. Once on the recipe, click the printer icon in the upper corner of the recipe card. A “Print Setup” page will appear, and you can use that as your reference without any annoying ads.
Too dense and sweet for my taste.
I appreciate you giving it a try. Hopefully, the next recipe you try of mine will be a winner.
My family loved this, I topped it with fresh strawberries. I’m going to try doing this same recipe with some different fruit puree and jello flavors since it was such a big hit. Very moist and flavorful.
Wonderful to hear it was a family favorite! One of the best parts of baking is being able to experiment; sounds like a delicious adventure!
I’ve made this a couple of times for a pot luck and it’s always really good!
It makes me happy to hear when recipes I love become ones that others love too.
That’s fantastic to hear! I believe the slight variations between batches are part of their homemade charm, so glad you’re enjoying them all!
Hello , just want to share that I made your Strawberry Sheet Cake for work and it was a hit 🍓
Everyone thought it was light, moist with the perfect strawberry taste.
Question: can this recipe be cooked in a Bundt pan?
I can’t wait to try your Lemon Sheet Cake 🤗
Thank you for sharing your delicious cake recipes 😋
Yay! Love to hear that! Thanks for sharing that! I haven’t tried it in a bundt pan, but I don’t see why not?! We love the lemon!
Just made this in the 9×13 sheet pan form. So my stepmother has always made the most delicious strawberry cake I’ve ever had but I never knew her recipe; you can imagine my surprise when I made this recipe to discover that this is THE ONE (or at least almost identical to hers). The only issue I encountered was when I was mixing the cake mix, eggs, and oil, the batter was very, very thick and almost killed the motor on my cheap little handheld mixer from Walmart 😂 was I supposed to add water?! I had to manually stir the batter but once I added the jello powder and strawberry puree, the batter became more consistent. I added a little more strawberry puree to the frosting since I had so much left over and I also added about a tablespoon of strawberry extract to the frosting. This cake is phenomenal and I will definitely be making lots more of it in the future! Thank you so much for sharing! 🍓
P.S. This cake tastes so much better cold than warm, in my personal opinion! ❤️
This cake is delicious! Will definitely make again.
I reduced the puree by half via simmering for about 15 – 20 minutes (then cooling). The frosting wasn’t runny.
Could you adjust baking time to convert this to mini cupcakes?
Yes, I’m sure you could! I’d say probably bake at 350 for 10 minutes and then check for doneness.
I’ve made this strawberry cake twice. It’s hands down….. THE BEST
Do you know if you HAVE to put the Jell-O into the cake recipe? I made a cake just like this years ago but I can’t remember if I put Jell-O in it or not & I have all the other ingredients so I’m not sure if the Jell-O adds some stability to the cake or it’s just for added flavor. As it’s already a box mix & the eggs & oil are still in with the strawberry puree, I think it should be ok. But I Just wanted to see if anyone had tried it without the Jell-O, thanks!
I made this yesterday for my mom’s 91st birthday and left out the jello. I put in 1/4 applesauce and 1 tsp vanilla instead. Cake turned out beautifully!
I chose to make this cake because of all the positive reviews. Unfortunately, it did not turn out well at all. Despite all the rising agent, the cake produced was very flat. Furthermore, the consistency was stodgy like a bran muffin. Very little strawberry flavor. Not palatable. Will not make this recipe again.
Sorry to hear you didn’t enjoy the recipe. Thanks for the feedback and for giving it a try.
Hi! I am going to use a gluten free cake mix box and the amount is 22 ounces. Can I still use these measurements? Thank you for sharing!
It was amazing!! I used Splenda confectionary sugar for the icing. Delicious!!!
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
Katie Hagenbuch, I believe the .3 oz boxes are the sugar free ones.
Can you do a round layer cake with this recipe?
Love the recipe but my frosting turned out runny 😢.
Sorry to hear the frosting was runny. You could try adding a little more powdered sugar until it thickens up a bit.
I need to make a half sheet cake, should I double or triple the cake recipe.
Doubling the recipe should easily fill a half sheet cake.
Could this be made in a 11×17 jelly role pan?
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.
Omgeeee this cake recipe is amazing the frosting is amazing I used only two cups of powdered sugar although it was too runny
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..
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.
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?
Interesting. I have only seen jello boxes in 3 oz or the larger ones are about 6 oz.
Hi! Just wanted to give my feedback after making this cake twice. The first time I made per directions. It was good, but entirely too sweet. This time, I made some tweaks. I used avocado oil for my oil, used 3 jumbo eggs, and only about a tablespoon of jello mix. (I think that is what made it too sweet the last time for us.) It turned out wonderful and SO moist, without being wet. For the frosting I kept everything the same with the butter and sugar, but I added 1/2 cup of berries, used 2 teaspoons homemade vanilla extract, and 12 oz of cream cheese (a brick and a half.) It made a lot, but it wasn’t super sweet and I put it on thick. Had just a little left over, but it was soooo good this time. Thank you so much!!
You’re welcome!! Thanks for the feedback and sharing what you did. I’m glad you enjoyed the cake!
I’m thinking the pan should read 13x9x12 the sheet pan size. The 9×13 is a regular pan for cakes. Just trying to help those new at sheet cakes
Thanks for the feedback! We have always made it in a 9×13 and it turns out great. So you could use either!
I’ve made this recipe twice within 30 days. I made it as a layer cake. I DO NOT LIKE STRAWBERRIES but my family loves them. They say this is a delicious cake. Never any leftovers
Can I use a strawberry cake mix instead of white and still add the fresh puréed strawberries?
You bet!
I will never understand why cooking times for most recipes that I’ve seen are always wrong, and the food is done in less than half the time that the recipe states. This cake recipe said 350° for 30 mins in a 13×9. I checked it 23 mins in and it was burnt. Also the frosting was way too sweet.
Thanks for the feedback. Elevation, weather, and temperature can all affect baking time. And every oven is different too. So that could factor into the baking times not being exact. Thanks for giving the recipe a try!
Maybe your oven needs an oven thermometer on the inside, to be sure it’s at the correct temp.
The 9×13 in receipt is a standard cake which would have cooked longer. The receipt should state for a sheet cake 13x9x1/2 it will only take 17 minutes.
Made this for my wife’s bday last year (2022), turned out amazing! She’s requested I make this cake again this year! Yum!
Okay this was beyond delicious! Nothing better than a good sheet cake, thank you so much.
Love the flavor from the fresh berries in the cake, and the frosting is epic! I could eat it just by the spoonful!
Loved this strawberry cake! It was perfect for Valentine’s Day party!
Can I use regular butter instead of unsalted
Does this need to be refrigerated?
I always get request for this cake! Yummy and easy!
The frosting ended up melting like I have never seen before. It looked curdled. This at least for me will need to stay in the refrigerator until serving. It was also wetter then most frostings
Apparently everyone loved it at my mom’s class
But when she brought it home it was literally sitting in the liquid the frosting had turned to
That’s so strange! I wonder if the frosting got too warm? If it is super runny in the future, you can try adding a bit more powdered sugar to try to thicken it a bit. Storing in the fridge is a good idea too to help the frosting set.
I think I’d like to try this for my daughter’s June birthday party. Would it work well to make two cakes to layer them, and if so, would you also recommend doubling or tripling the icing? It looks delicious!!
You could certainly try that! I haven’t make this cake as a layered cake before, but you could! If you were doubling the recipe to make two cakes, I’d also suggest doubling the frosting. If you do it as a layered cake, you’ll have to let us know how it turns out!
This is AMAZING! I have made this repeatedly for family and friends with no complaints. Moist and decadent!!!
Thank you!! I’m so glad you love the recipe. Thanks for sharing.
This cake is so delicious made it twice in two weeks for a church gathering and a birthday cook out every one enjoyed it so much great recipe
I’m so happy everyone enjoyed it! This sheet cake has definitely been a crowd pleaser over at my house too. Thank so much for sharing!
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!
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!
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!
This is an old recipe I’ve had for 40 years known as Fresh Florida Strawberry Cake!
Love the name! Thank you!
Hi Kristyn,
Can we use any oil?
I would personally use vegetable or canola oil. I haven’t tried any other ones.
Strawberry anything is my favorite. This is such a super easy recipe to get a fabulous TASTING dessert.
Chocolate is my favorite but this strawberry cake is so fresh and yummy!
Not only is the sheet cake beautiful, It’s so flavorful!!! Perfect for a Shower or any OCCASION really!
We have made this numerous times & every time, it’s gone in minutes! I love how moist it is!
My hubby & kids would prefer this over chocolate any day! It is the moistest cake ever & that frosting is creamy & delicious!
Can I use a strawberry cake instead of white cake?
You sure could! Enjoy!
Made this deliciously moist strawberry cake for a family get-together. Was the favorite dessert there, everybody loved it. Hubby now requests it! Have frozen individual pieces and it’s just as good when thawed as it is fresh!
Oh I’m so glad to hear you loved the cake! What a great idea to freeze individual portions for later. Thanks for sharing!
Thank you for the recipes love them all
Yay!! I am so glad you do! Thank you!!
This would be awesome, BUT U CANT SEE FOR THE ADVERTISING
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!!
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!
do you just put the jello in with the cake mix straight from the box?
Yep 🙂 Hope you like it!!
Do you HAVE to put Jell-O into this recipe? I swear I’ve made a cake just like this but without the Jell-O, it was so long ago though I can’t really remember & I don’t want to mess it up.. thanks!
Looks so yummy.
Thank you!! It tastes so good! I hope you give it a try!
Can’t wait to make this and I love that you used real strawberries in it!
How many inches is your sheet pan in depth?
I haven’t measured, but it’s just a regular 9×13 pan, so what is that..like an inch & 1/2?? 2??
Love this no need for sugar in purée ! Best Recipe ever! Thankyou for sharing!????
Yay! I am glad you think so! Thank you for letting me know!
This might be am obvious answer but..do you add the cups of water required or no water at all?
No, do not make the cake according to the box. No water 🙂
How I make my cake icing thicker for the strawberry cake
You could try adding more powdered sugar 1 tablespoon at a time, until it is as thick as you want. I hope that helps 🙂
Do you have any suggestion for adjusting the bake time for the cake to make two circular 8inch cakes?
Thank you!
The baking time should be the same. If they were the 9in, it be a few min shorter. Let me know how you like! We love it!
What is “strawberry puree” that you need in the icing?
It is strawberries and a little sugar that have been pureed in like a food processor. If you have a cup of strawberries, add like 1 1/2 tablespoons of sugar and puree in a processor or blender. You could even buy strawberry puree. Hope that helps:)
Can’t wait to try this,looks so good!
Did you try it yet? We love it!! I’d love to know!
What should I use instead of a food processor? I don’t have one.
A blender will work too. 😉
Looks and sounds delicious. Thank you and have a good weekend!
Thanks, Liz – hope you had a great weekend!! 😀
A perfectly pink dessert my girls would go crazy over!
Sheet cakes are the best and yours looks so pretty! My daughter loves baking with me too, we might need to make this cake very soon.
Fresh strawberries in a cake?! Yes please!
Oh my!!! This cake looks so refreshing and adorable for Valentines too.
Love a good sheet cake, and this one looks fabulous! Pinning for later!
Absolutely adorable!! And your cake looks amazing! I need to give this a try with my daughter 🙂
This is beautiful! I want this strawberry cake all to myself!
Your cake looks so good Lily. Thank you. Have a fun day. It’s raining here and is suppose to all day long. Have a good week!