Introduction

This Strawberry Sheet Cake is a delightful twist on a classic dessert, bursting with fresh strawberry flavor in both the cake and the frosting. It’s moist, sweet, and perfect for any spring or summer gathering.

A square sheet cake with a thick layer of light pink strawberry frosting evenly spread on top, divided into nine pieces. Each piece is topped with a whole fresh strawberry. The cake itself is red with a soft texture, visible at the spot where one piece is missing, showing the bright green and white patterned surface beneath. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 heaping cups sliced fresh strawberries
1 (16.5-ounce) box white cake mix
3 large eggs
3/4 cup vegetable oil
1 (3-ounce) package strawberry gelatin
2 cups sliced strawberries
1 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla extract

Instructions

Step 1: Lightly spray a 9×13-inch pan with cooking spray and preheat the oven to 350°F (175°C).
Step 2: Place 2 cups of strawberries in a blender or food processor and process until very finely chopped. Measure out 1 cup for the recipe.
Step 3: In a mixing bowl, combine the cake mix, eggs, and vegetable oil. Use a hand mixer or stand mixer to mix well.
Step 4: Mix in the 1 cup of strawberry puree and the dry strawberry gelatin until evenly incorporated.
Step 5: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a wooden pick inserted in the center comes out clean. Allow the cake to cool completely.
Step 6: For the frosting, process the remaining 2 cups of strawberries in a blender or food processor until smooth. If you have leftover strawberries from the batter step, you can add them in.
Step 7: Place the strawberry puree in a small saucepan and bring to a simmer. Cook, stirring occasionally, until thickened to about 1/3 cup. Let it cool completely.
Step 8: Use an electric mixer to beat the softened butter until creamy.
Step 9: Beat in 1 cup of confectioners’ sugar, then add half of the cooled reduced strawberry puree and mix well.
Step 10: Beat in the vanilla extract.
Step 11: Add another cup of confectioners’ sugar and the remaining reduced strawberry puree, beating until smooth.
Step 12: Beat in the final cup of confectioners’ sugar and spread the frosting evenly over the cooled cake.

Tips & Variations

For a more intense strawberry flavor, use ripe, fragrant strawberries and do not skip cooking down the puree for the frosting.
To add texture, fold in chopped nuts or freeze-dried strawberries into the frosting before spreading.
Swap the white cake mix for a homemade vanilla cake batter if preferred, adjusting the strawberry gelatin accordingly.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Bring it to room temperature before serving for the best flavor and texture. Leftovers can also be frozen tightly wrapped for up to 2 months; thaw overnight in the fridge.

How to Serve

A close-up view of a single layer of pink strawberry cake with a thick, light pink creamy frosting spread on top, showing a moist and soft crumb texture. The cake is decorated with two fresh red strawberries, one lying on the white plate next to the cake, and another placed on the top layer of frosting. The plate is white, resting on a white marbled surface that is barely visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid extra moisture that could affect the cake texture.

Is it necessary to cook the strawberry puree for the frosting?

Cooking the puree reduces excess liquid and concentrates the flavor, helping the frosting maintain a smooth consistency. Skipping this step may result in a thinner frosting.