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If you are looking for the perfect homemade strawberry cake, this Frosted Strawberry Sheet Cake is the most delicious of strawberry desserts you can make!
The best part is that since this strawberry sheet cake recipe uses fresh strawberries instead of freeze-dried strawberries you are sure to have the most moist cake you have ever.
This is also a simple fresh strawberry sheet cake recipe since is it made with a box cake mix as well as pudding mix making this the best fresh strawberry cake ever.
Ingredient Notes
Strawberry puree
- Fresh strawberries
Cake
- Super Moist White Cake Mix by Betty Crocker
- Butter; slightly melted or room temperature at least
- Whole eggs
- French vanilla pudding mix
- Strawberry gelatin
- Strawberry puree
Strawberry cream cheese frosting
- Unsalted butter
- Cream cheese
- Powdered sugar
- Strawberry puree (making there no need for food coloring!)
- Strawberries, thinly sliced
How to make Frosted Strawberry Sheet Cake:
Strawberry Puree
- Place the strawberries in a blender and pulse until pureed
Cake
- Preheat the oven to 350℉ and grease a 9 X 13-inch cake pan
- In the bowl of a stand-up mixer, combine the Super Moist White Cake Mix, butter, and eggs and mixon low speed until smooth
- Add the French vanilla pudding mix and mix until smooth
- Add the strawberry gelatin and mix until smooth
- Add the strawberry puree and mix until smooth
- Pour the batter into the prepared pan and use a rubber spatula to smooth it into the corners and create an even cake.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 30 minutes while you make the frosting.
Strawberry Cream Cheese Frosting
- In the bowl of a standup mixer, beat together the butter and the cream cheese on high for about 1 minute
- Add The powdered sugar and mix on low speed until combined
- Turn the speed back to high and whip until light and fluffy
- Add the strawberry puree and mix until combined
- Once the cake has cooled, spread the frosting over the cake with a rubber spatula
- Arrange the sliced strawberries over the cake and serve
Storing and Other Tips
In the refrigerator. The frosted strawberry sheet cake will keep in an airtight container for up to 4 days in the fridge.
In the freezer. Wrap the strawberry cake with plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight.
Fresh strawberries yield the best flavor and texture, but you can use completely thawed frozen strawberries that are strained from any excess liquid.
More Cake Recipes You’ll Enjoy
- White Texas Sheet Cake Recipe
- Strawberry Shortcake Sheet Cake Recipe
- Texas Sheet Cake Brownies Recipe
- Easy Lemon Sheet Cake
Frosted Strawberry Sheet Cake
If you are looking for the perfect homemade strawberry cake, this Frosted Strawberry Sheet Cake is the most delicious of strawberry desserts you can make!
Serving servings
Ingredients
Strawberry Puree (for cake and frosting recipes)
- 2½ cup fresh strawberries
Cake
- 1 box Betty Crocker super moist white cake mix
- ¾ cup butter, slightly melted
- 4 eggs
- 3.4 ounces french vanilla instant pudding mix, (1 box)
- 3 ounces strawberry gelatin
- 1 cup strawberry puree
Strawberry Cream Cheese Frosting
- 4 ounces butter (unsalted)
- 6 ounces cream cheese
- 1 cup powdered sugar
- ¼ cup strawberry puree
- 10 strawberries, thinly sliced
Instructions
Strawberry Puree
- Place the strawberries in a blender and pulse until pureed
Cake
- Preheat the oven to 350℉ and grease a 9 X 13-inch cake pan
- In the bowl of a stand-up mixer, combine the Super Moist White Cake Mix, butter, and eggs and mixon low speed until smooth
- Add the French vanilla pudding mix and mix until smooth
- Add the strawberry gelatin and mix until smooth
- Add the strawberry puree and mix until smooth
- Pour the batter into the prepared pan and use a rubber spatula to smooth it into the corners and create an even cake.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 30 minutes while you make the frosting.
Strawberry Cream Cheese Frosting
- In the bowl of a standup mixer, beat together the butter and the cream cheese on high for about 1 minute
- Add The powdered sugar and mix on low speed until combined
- Turn the speed back to high and whip until light and fluffy
- Add the strawberry puree and mix until combined
- Once the cake has cooled, spread the frosting over the cake with a rubber spatula
- Arrange the sliced strawberries over the cake and serve
Notes
Fresh strawberries yield the best flavor and texture, but you can use completely thawed frozen strawberries that are strained from any excess liquid.
Nutrition
Calories: 364 kcal · Carbohydrates: 46 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 85 mg · Sodium: 187 mg · Potassium: 121 mg · Fiber: 1 g · Sugar: 32 g · Vitamin A: 567 IU · Vitamin C: 28 mg · Calcium: 103 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
A 9×13 and jelly roll pan are both listed in this recipe. Does it really work in a jelly roll pan for a crowd?
You can cook this in a jelly roll pan (cookie sheet pan). It won’t need to cook as long since the cake part will be thinner. Maybe around 20 minutes. (Keep an eye on it)