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Strawberry Sheet Cake with Fresh Strawberry Frosting Recipe

★★★★★

4.9 from 123 reviews
  • Author: Hugo
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Sheet Cake is a delightful, moist white cake infused with fresh strawberries and strawberry gelatin for a vibrant flavor. Topped with a creamy strawberry buttercream frosting made from fresh berries, this cake is perfect for any occasion, offering a fresh and fruity twist on a classic dessert.

Ingredients

Scale

Cake Batter

  • 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 (dry)

Frosting

  • 2 cups sliced strawberries
  • 1 cup butter (softened)
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Pan and Oven: Lightly spray a 9×13-inch pan with cooking spray and preheat the oven to 350 degrees Fahrenheit.
  2. Puree Strawberries for Cake: Place 2 cups of strawberries in a blender or food processor and process until very finely chopped. Measure out 1 cup of this puree for the batter.
  3. Mix Cake Batter: In a mixing bowl, combine the white cake mix, eggs, and vegetable oil. Use a hand mixer or stand mixer to blend thoroughly until smooth.
  4. Add Strawberry Elements: Mix the 1 cup of strawberry puree and the dry strawberry gelatin into the batter, blending well.
  5. Bake Cake: 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.
  6. Prepare Strawberry Puree for Frosting: Process the remaining 2 cups of strawberries in a blender or food processor until smooth. If there are leftover strawberries from the previous step, combine them as well.
  7. Reduce Strawberry Puree: Place the strawberry puree in a small saucepan and bring to a gentle simmer. Cook while stirring occasionally until the mixture thickens to about 1/3 cup. Let it cool completely.
  8. Beat Butter: Use an electric mixer to beat the softened butter until creamy and smooth.
  9. Incorporate Sugar and Puree: Beat in 1 cup of confectioners’ sugar, then add half of the 1/3 cup of reduced strawberry puree, mixing well.
  10. Add Vanilla: Mix in the teaspoon of vanilla extract until incorporated.
  11. Add Remaining Sugar and Puree: Beat in a second cup of confectioners’ sugar followed by the remaining reduced strawberry puree, blending thoroughly.
  12. Finish Frosting: Beat in the final cup of confectioners’ sugar until the frosting is smooth and fluffy. Spread the frosting evenly over the cooled cake.

Notes

  • Use very fresh strawberries for the best flavor and natural sweetness.
  • Ensure the cake is completely cooled before frosting to prevent melting.
  • The reduced strawberry puree intensifies the fruit flavor in the frosting and helps achieve a thick consistency.
  • Leftover sliced strawberries can be used as a garnish on top of the frosted cake for extra presentation and texture.
  • This cake can be stored covered in the refrigerator for up to 3 days to maintain freshness.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Sheet Cake, Strawberry Cake, Fresh Strawberry Dessert, Strawberry Buttercream, Easy Sheet Cake Recipe

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Find it online: https://flavorsbyhugo.com/strawberry-sheet-cake-with-fresh-strawberry-frosting-recipe/