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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.
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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 120 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

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

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!

Video

Nutrition

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.

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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4.95 from 120 votes (92 ratings without comment)

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107 Comments

  1. Odette Peters says:

    do you just put the jello in with the cake mix straight from the box?

    1. Kristyn Merkley says:

      Yep 🙂 Hope you like it!!

      1. Sara Jelinek says:

        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!

  2. Tammy says:

    Looks so yummy.

    1. Kristyn Merkley says:

      Thank you!! It tastes so good! I hope you give it a try!

  3. Ana Maria says:

    5 stars
    Can’t wait to make this and I love that you used real strawberries in it!

  4. Alex says:

    How many inches is your sheet pan in depth?

    1. Kristyn Merkley says:

      I haven’t measured, but it’s just a regular 9×13 pan, so what is that..like an inch & 1/2?? 2??

  5. Ruthie Haus says:

    Love this no need for sugar in purée ! Best Recipe ever! Thankyou for sharing!????

    1. Kristyn Merkley says:

      Yay! I am glad you think so! Thank you for letting me know!

  6. Maria says:

    This might be am obvious answer but..do you add the cups of water required or no water at all?

    1. Kristyn Merkley says:

      No, do not make the cake according to the box. No water 🙂

  7. Angel says:

    How I make my cake icing thicker for the strawberry cake

    1. Kristyn Merkley says:

      You could try adding more powdered sugar 1 tablespoon at a time, until it is as thick as you want. I hope that helps 🙂

  8. Meaghan says:

    Do you have any suggestion for adjusting the bake time for the cake to make two circular 8inch cakes?

    Thank you!

    1. Lil' Luna says:

      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!

  9. Toni says:

    What is “strawberry puree” that you need in the icing?

    1. Lil' Luna says:

      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:)

  10. brenda saffell says:

    Can’t wait to try this,looks so good!

    1. Lil' Luna says:

      Did you try it yet? We love it!! I’d love to know!