Description
This Best Strawberry Sheet Cake combines fresh strawberries and strawberry-flavored gelatin to create a moist and flavorful cake with a luscious strawberry cream cheese frosting. Perfect for celebrations or any occasion, this easy-to-make cake by using a white cake mix is enhanced with fresh strawberry puree and a vibrant strawberry icing that is both sweet and tangy.
Ingredients
Scale
Cake
- 1 (16-ounce) container fresh strawberries
- 1 (15.25-ounce) white cake mix
- 3 large eggs
- 3/4 cup vegetable oil
- 1 (3-ounce) package strawberry flavored instant gelatin (Jell-O)
Frosting
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 teaspoon strawberry flavored instant gelatin (reserved from making cake)
- 2 tablespoons strawberry puree (from strawberries used in cake)
Instructions
- Make the strawberry puree: Wash and hull the fresh strawberries. Gently puree them in a food processor, blender, or with a hand (stick) blender until chopped but not fully liquefied. Measure 1 cup plus 2 tablespoons of puree. If the puree falls short, add enough water to reach the required volume.
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick cooking spray to ensure easy release of the cake.
- Make the cake batter: In a large mixing bowl, combine the white cake mix, 3 large eggs, and 3/4 cup vegetable oil. Beat using a hand or stand mixer until smooth and well combined. Open the strawberry gelatin package, set aside 1 teaspoon for the frosting, and add the remaining gelatin along with 1 cup of the strawberry puree to the batter. Mix thoroughly to incorporate all ingredients.
- Bake the cake: Pour the batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely before frosting.
- Prepare the frosting: In a clean large bowl, beat together the room temperature unsalted butter and cream cheese until smooth and creamy with no lumps. Add the vanilla extract and mix well. Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition to create a smooth frosting. Stir in 2 tablespoons of the strawberry puree and the reserved 1 teaspoon of strawberry gelatin. Mix thoroughly. If the frosting is too thin, add more powdered sugar until desired consistency is reached.
- Frost the cake: Spread the strawberry cream cheese frosting evenly over the cooled cake. Refrigerate the frosted cake for up to 5 days to maintain freshness.
Notes
- The strawberry puree adds fresh flavor and moisture; don’t overblend to maintain texture.
- Ensure the cake is completely cooled before frosting to prevent melting.
- If you prefer a thicker frosting, add more powdered sugar gradually.
- Store the cake covered in the refrigerator for up to 5 days.
- You can substitute vegetable oil with canola oil if desired.
