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!
Strawberry 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.
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
- 16 oz strawberries rinsed and with tops cut off
- 1 box white cake mix
- 3 eggs
- 3/4 cup oil
- 3 oz strawberry jello
- 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.