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Strawberry Sheet Cake
Make this easy strawberry sheet cake recipe with cake mix, fresh pureed strawberries, and the most amazing whipped strawberry & cream cheese frosting. It travels well so is perfect for potlucks, too.
Course
Dessert - Cake
Cuisine
American - Vintage
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Chill
1
hour
hour
Total Time
1
hour
hour
45
minutes
minutes
Servings
12
Calories
664
kcal
Author
Marye Audet-White
Equipment
13x9-inch pan
Stand mixer
Ingredients
16
ounces
strawberries
1
box white cake mix
3
eggs
¾
cup
oil
3
oz
strawberry Jello powder
one box
Whipped Strawberry Frosting
¼
cup
butter
softened
8
oz
cream
cheese
softened
1
pint
heavy
cream
cold
2
cups
powdered sugar
¼
cup
strawberry puree
1
tablespoon
vanilla instant pudding mix
3
tablespoons
strawberry Jello powder
Instructions
Spray a 9x13-inch pan with cooking spray.
Preheat oven to 350°F degrees.
Wash berries and remove the stems and leaves.
Place 2 cups of strawberries in a food processor and process until very finely chopped.
Measure out 1 cup of the strawberry puree.
Set aside.
Mix cake mix, eggs, and oil in a large bowl on medium speed about 1 minute, or until well combined.
Add Jell-o powder and the 1 cup strawberry puree.
Blend on low speed until well combined.
Pour into a greased 9x13 pan.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. (interior will read 200F on an instant read thermometer.)
Let cake cool completely.
Whipped Strawberry Frosting
Beat
the
cream
cheese, butter, and powdered sugar until fluffy.
Add the
cream
and
beat
until it begins to thicken.
Add the strawberry puree, the pudding mix, and the JELL-O.
Beat
until it thickens and peaks form. It will have the consistency of thick whipped
cream
.
Frost the cooled cake.
Refrigerate if keeping longer than a few hours or if it is a warm day.
Notes
Storage
Cover leftover cake with plastic wrap and refrigerate for up to a week. You can also freeze this for up to 3 months.
Tips
If you plan on freezing this cake I recommend that you skip the frosting until you are ready to serve.
Make sure that the cream cheese and butter are at room temperature so that you get a smooth frosting.
Fresh strawberries really work best in this recipe but frozen strawberries can be used if you partially thaw and drain them very well first.
Line the pan with parchment for easy clean up.
Nutrition
Calories:
664
kcal
|
Carbohydrates:
69
g
|
Protein:
6
g
|
Fat:
42
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
16
g
|
Trans Fat:
1
g
|
Cholesterol:
126
mg
|
Sodium:
473
mg
|
Potassium:
165
mg
|
Fiber:
1
g
|
Sugar:
49
g
|
Vitamin A:
1016
IU
|
Vitamin C:
25
mg
|
Calcium:
153
mg
|
Iron:
1
mg