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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
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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Southern Bite.
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!