Description
This Best Strawberry Sheet Cake is a moist, flavorful dessert featuring fresh strawberry puree blended into a white cake mix and topped with a creamy strawberry cream cheese frosting. Perfect for any occasion, this cake combines the simplicity of boxed cake mix with the fresh, bright flavor of real strawberries and a luscious homemade icing.
Ingredients
Scale
Cake Ingredients
- 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), divided
Icing Ingredients
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups powdered sugar, plus more if needed
- 1 teaspoon strawberry flavored instant gelatin (reserved from cake gelatin)
- 2 tablespoons strawberry puree (reserved from cake preparation)
Instructions
- Prepare Strawberry Puree: Wash and hull the strawberries, then puree them in a food processor, blender, or with a hand blender. The puree should be chunky, not fully liquid. Measure out 1 cup of puree for the cake and reserve 2 tablespoons for the icing. If you do not have enough puree, add water to reach the required amount.
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- Mix Cake Batter: In a large bowl, combine the cake mix, eggs, and vegetable oil using a hand or stand mixer until smooth and well combined. Measure out 1 teaspoon of the strawberry gelatin and set aside for the icing. Add the remaining gelatin and 1 cup of strawberry puree to the batter, mixing thoroughly.
- Bake Cake: Pour the batter evenly into the prepared pan. 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 to cool completely before frosting.
- Make the Icing: In a large bowl, beat together the softened butter and cream cheese until smooth and creamy, free of lumps. Add the vanilla extract and mix well. Gradually add the powdered sugar, beating well after each addition until fully incorporated.
- Add Strawberry Flavor to Icing: Stir in the reserved 2 tablespoons of strawberry puree and 1 teaspoon of strawberry flavored gelatin into the icing mixture. Mix well, adding extra powdered sugar if the icing is too thin to spread properly.
- Frost the Cake: Spread the strawberry cream cheese icing evenly over the cooled cake. Store the frosted cake in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use fresh strawberries for the best flavor and texture.
- If strawberry puree is too thin, add a little water to reach the required measuring amount but avoid making it watery.
- Allow cake to cool completely before frosting to prevent icing from melting.
- Store the cake refrigerated to keep the cream cheese frosting fresh and safe.
- You can substitute vegetable oil with canola oil or a neutral oil of your choice.
- For a stronger strawberry flavor, increase the amount of strawberry gelatin slightly, but don’t exceed manufacturer recommendations.
