This easy sheet cake version of a fresh strawberry cake with strawberry cream cheese icing is honestly my favorite strawberry cake ever!
I don’t often throw around words like “best,” but this time I mean it. You know how much I love the ease of a sheet cake, and here we have my most favorite strawberry version. I’ve been tweaking this strawberry sheet cake recipe for some time until I got it right where I want it.
Of all the strawberry cake recipes, I humbly believe this one to be the best.
The cake is light and fluffy, but super moist. And, the icing is the perfect strawberry cream cheese frosting with just the right amount of sweetness.
I just love this cake. It truly has the perfect amount of strawberry flavor. Like, I ate two pieces while trying to photograph it. There’s no shame. It’s that good. Now go make it so you can see what I’m talking about.
What’s the difference between sheet cake and regular cake?
The main difference between a sheet cake and a regular, layered cake lies in their structure and serving size. A sheet cake is baked in a large, flat pan and is ideal for serving a crowd, making it a favorite for parties and large gatherings. It’s straightforward to make, decorate, and slice, which adds to its appeal for those looking for ease and efficiency in their baking endeavors.
In contrast, regular cakes are often layered, requiring more effort in their creation, including baking multiple smaller, deeper cakes to stack with layers of frosting or filling in between. These cakes are typically associated with more formal occasions or when a baker wants to showcase their skills. Despite their complexity and the challenge of slicing them into equal portions, layered cakes offer a chance to impress with their visual and textural elegance.
Traditionally, there are three standard sizes of “sheet” cake pans – whole, half, and quarter. A 9×13-inch pan is roughly a quarter sheet.
Can I use frozen strawberries in strawberry sheet cake?
You can use frozen strawberries in place of the fresh strawberries I call for in the list of ingredients. However, you will need to completely thaw the strawberries in the fridge or on your kitchen counter. Then, drain the thawed strawberries really well.
Most strawberries that are frozen are done so with a thin coating of ice. So, when you thaw them the result can be a bit watery. You definitely don’t want more water in your cake or icing. If you do so, it won’t turn out just right. So, just be sure to drain well!
Can I use strawberry cake mix in place of white cake mix?
I don’t see why not! I think a strawberry cake mix would do just fine in place of the white cake box mix. Now, you will end up with a lot more of that sweet strawberry flavor. So, you may want to omit the instant strawberry gelatin, unless you just want a ton of strawberry flavor. In which case, I say leave in that strawberry jello and go for it!
Make Strawberry Cupcakes!
Preheat the oven to the same 350°F and line your muffin pan with paper liners. This recipe usually makes about 24 cupcakes, give or take depending on how generous you are with filling. Proceed with the recipe as written.
Scoop the batter into the lined cups, filling each about ⅔ full so they rise nicely instead of trying to become muffin-top divas. Bake at 350°F for about 18 to 22 minutes, or until a toothpick inserted in the center comes out clean (or with just a couple of moist crumbs). Let them cool in the pan for about 5 minutes, then move to a rack to cool completely before frosting. (Warm cupcakes + cream cheese frosting = a slip-n-slide.)
Make it pretty!
I often frost the cake and serve it right from the baking dish. For these photos, I lined my baking pan with parchment paper, leaving a tail on each side to use as handles. once the cake cooled, I used the parchment to lift it from the pan and placed it on a platter and added the strawberry frosting then. It makes for a prettier presentation, but is a little more work.
Ingredients
For the cake:
- 1 (16-ounce) container fresh strawberries
- 1 (15.25-ounce) white cake mix
- 3 large eggs
- ¾ cup vegetable oil
- 1 (3-ounce) package strawberry flavored instant gelatin I used Jell-O
For the icing:
- ¼ cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1 ½ teaspoons vanilla extract
- 3 cups powdered sugar
- 1 teaspoon strawberry flavored instant gelatin reserved from making cake
- 2 tablespoons strawberry puree see instruction #1
Instructions
For the cake:
- Wash and hull the berries and gently puree them in a food processor, blender, or with a hand (stick) blender. You want them to be good and chopped up but not all liquid. You will need 1 cup of this puree for the cake and 2 tablespoons for the icing. This should make more puree than you need. However, if it doesn't, pour the puree into a measuring cup and add just enough water to make 1 cup plus 2 tablespoons.
- Preheat the oven to 350° F and lightly spray a 9X13-inch baking pan (or dish) with nonstick cooking spray.
- In a large bowl with a hand mixer (or in a stand mixer), mix together the cake mix, eggs, and vegetable oil until well combined. Open the gelatin and measure out 1 teaspoon into a small bowl and set aside for use in the icing. Pour the remainder of the gelatin and 1 cup of the strawberry puree into the batter and mix well.
- Pour the cake batter into the prepared pan and spread evenly. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before icing.
For the icing:
- In a large bowl with a hand mixer (or in a stand mixer) cream together the butter and cream cheese until well combined and all lumps are gone. Add the vanilla and mix well. Slowly add 3 cups of the powdered sugar separately, mixing well after each addition. Add 2 tablespoons of the strawberry puree and the reserved 1 teaspoon of strawberry flavored gelatin and mix well. Add additional powdered sugar if the icing is too thin. Frost by spreading over the cooled cake. Store in the refrigerator for up to 5 days.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I have made your Strawberry Cake twice. It was awesome. I will make it your way for now on.
Glad to hear you enjoyed it!
Hi just wondering if French vanilla cake mix (with pudding) would work? Have you tried it with dye free strawberry gelatin and/or strawberry powder?
I think the cake mix should work, but I can’t say for sure about the soy-free gelatin or the strawberry powder. I don’t see why they wouldn’t work, but just can’t be sure since I’ve not tested them.
I couldn’t find instant strawberry gelatin anywhere…. Could I substitute regular strawberry gelatin instead? I will be making this for a work party! Thank you!
It’s actually the same thing. Sometimes the boxes are labeled “instant” other times not.
Can this be made as a bundt cake?
I’ve never tried that, so I can’t say for sure. Because it’s such a moist cake, I do worry about it breaking when trying to get it out of the pan, but maybe someone else has tried it and can chime in with some advice.
I don’t really have a way to easily puree the strawberries. Could I use strawberry preserves? I worry thr extra sugar might make it too sweet.
I agree! I think they might make it too sweet. Do you have a potato masher to crush the strawberries up?
i am about to make this cake but would like to use a dream whip icing like a strawberry shortcake would have What do you think?
I think that could be delicious! Enjoy!
I made this in a 15×10 pan and baked for about 22 minutes. This was a BIG hit for my husband’s birthday and everyone loved it!
It’s beautiful! So glad to hear y’all enjoyed it! Please tell your husband we said “Happy Birthday!”
Excellent recipe! I’ve made this cake forever from my mother’s recipe and this one is an improvement with the fresh strawberries.
Thanks so much, Cindi! We sure love it at our house!
This is without a doubt the best strawberry cake I’ve ever had. I went exactly by the recipe. No tweaking on my end! So good!
Love hearing that, Cheryl! Thank you!
It was the best strawberry flavor!! turned out great!
Beautiful, Martie! So glad you enjoyed it!
Thank you Stacey! Taste, texture and presentation is wonderful. Made it exactly by your recipe, chilled overnight and frosted the next morning for our Easter dinner.
You’re so welcome! Glad to hear you loved it!
This cake was delicious and simple. Just like my mom used to make!
Thanks, Annette!
Can you make this recipe in a Bundt Pan?
Probably, but I’ve never tested it that way.
Have you ever tried making this in two 9” rounds for cutting into a “bunny cake”? So tempted….
I haven’t, but I think that could work. Let me know how it turns out!
This was THE BEST
Thanks so much, Lori!
how do I make this for a 15×10 sheet pan cake
For a 15×10 sheet pan, the simplest move is to make the recipe exactly as written and bake it a little thinner. Same oven temp (350°F), but it’ll bake faster, so start checking at about 18 minutes and expect it to finish around 18 to 24 minutes. It’s done when the center springs back and a toothpick comes out clean (or with a few moist crumbs).
You can make the frosting the same amount or make about 1 1/2 batches, since there will be more surface area of cake to cover.
You’re right- This is THE BEST strawberry cake. I followed the recipe exactly – no notes! I made it for a bday dinner and everyone got seconds, everyone took someone and told me how good it was the next day. I’m making it again this weekend for another bday dinner. I want to try to make a lemon one too! Thanks so much! 🍓
So glad to hear y’all enjoyed it! And thanks for trusting one of my recipes for such a special occasion!
Oh my! This came w is divine and is an instant family favorite! My daughter asked for a strawberry cake for her 18th birthday and after researching numerous recipes online, I landed on this one. Let me tell you, it did not disappoint! It is so flavorful and moist. The icing was a little thin and I had to improvise with a little more powdered sugar, but in the end, it didn’t matter because I put it in the fridge to set up the icing, and we actually preferred the chilled cake. I can’t sing it’s praised enough!!!!
Thanks, Amy! I hope your daughter had a GREAT birthday!
Fantastic! Definitely will make again and again!
Love hearing that, Jen!
The guests were raving. I quadrupled the cake and frosting to make a two layer cake. I cooked 4 individual 9×13 cakes. I’m not winning any awards for decorating but it tasted good and my daughter was happy. Thank you!!
That sounds awesome! I love that you went all out with the quadrupling! Sometimes it’s all about the taste and the smiles, and it sounds like you nailed both. Your daughter must’ve been thrilled! Thanks for sharing your success!
Can you double this recipe to make a half sheet cake?
I don’t see why not. Enjoy!
Can this recipe be doubled for a half sheet cake?
The cake box mix states to use egg whites. Your instructions just say 3 eggs. Do I use the yolks or just the whites?
You don’t use any directions from the box, just my recipe.
This is the most delicious strawberry cake ever. My family loves it and ask for it. It is so so moist. I make mine into 3 layers. It is a pretty cake
I’m so glad to hear y’all enjoyed the strawberry cake, Janet! It looks absolutely delicious!
Oh my goodness in every bite. So easy. Used frozen strawberries and drained well. Made 2 cups from 16 oz bag. Thanks again for an amazing dessert!!
Awesome! So glad you enjoyed it, Chris!
EXCELLENT!!!!!
10 STARS!!!!⭐️
Came out perfectly. Trying next to see if will also transfer to cupcakes! Mamaw and then mom in Louisiana made similar version in layers but used frozen berries in syrup which are difficult to find in NC. Both long gone now but was a great memory with my kids for Mother’s Day.
Thanks so much, Jon! Glad y’all enjoyed it. Yes, this works great as cupcakes. I just made some for my wife’s birthday last week. 18-20 minutes at 350°F should work perfectly.
Hello:) I hope this doesn’t sound crazy but just to clarify… do I mix the Jello with water like on the directions on the back of the box or do I use the dry Jello mix in the cake and the icing?
No, just add the dry mix to the cake batter and then to the icing.
Is there a substitution for the vegetable oil?
Absolutely! You can use avocado oil, canola oil, melted coconut oil, or even melted butter. Each will give you a slightly different flavor, but they all work well in most recipes.
Best Strawberry Sheet cake!! Awesome. Son asked for strawberry cake and a delicious frosting for birthday. Surpassed our expectations! Love IT!! Love the simple recipes.
Thanks so much for your kind words, Becca! I’m thrilled to hear the strawberry sheet cake was a hit for your son’s birthday. It’s always great when a recipe exceeds expectations.
It was kinda bitter not sweet at all it fell in the middle after about 20 minutes of baking. Im not a fan I wont be making it again.
I’m sorry to hear it didn’t turn out as expected. Just to clarify, did you use the cake mix as outlined in the recipe? Sometimes small tweaks can really change the outcome. I’m here if you have any questions!
Could you use freeze dried strawberries for the frosting?
I don’t see why not! Let me know if you try it.
Can you use frozen strawberries in the cake batter?
I’ve not tried that, Cathy, so I can’t say for sure. I worry that the frozen strawberries might add too much moisture to the cake making it dense. If you want to try it, I think I’d thaw and drain them really well – maybe even using some paper towels to press out some excess moisture.
We use lemon cake mix instead of white (it’s all I had at the time and strawberries were going bad). Made a wonderful strawberry lemon cake!!
I love the idea of using lemon cake mix for a twist. Strawberry lemon cake is such a refreshing combination. Thanks for sharing your creative solution!
I made this and it’s absolutely delish. I mage the traditional chocolate one but this is just as amazing. Questions my frosting wasn’t this vibrant. Could it be that the strawberries are not in season and not so red. Can I add more jello to make it pinker?
I’m so glad you enjoyed it! The vibrancy of the frosting can definitely be affected by the strawberries being out of season. Adding a bit more jello can help boost that color, but be careful not to alter the consistency too much. Enjoy!
I don’t see the purée instructions. Please help
They’re in step one 1 of the cake instructions. Enjoy!
Can I use 2 tablespoons of strawberry Jam. Instead of the fresh strawberry.
I think the flavor will be a litlte different, but I think it should work. Let me know how it turns out.
This is the best! I made it for a dinner party and it was a huge hit. The leftover cake went home with everyone. I’m made it 3 times since as it’s my husband’s favorite!
Thanks for the sweet feedback! Your success in the kitchen is why I do this.
BEST is real. Unbelievable! The best! Thank you
Ha! Thanks, Tressia!
Are the pictures using a 9×13 pan? The slices look thinner than what would come from a 9×13. Can I use a 1/2 sheet pan instead?
Yes, the cake in these pictures is made just as the recipe is written. I suppose you could use a half sheet for thinner cake. I’ve not tested that though, so I can’t recommend a cook time as there will more than likely need to be an adjustment made.
Just like Momma used to make. Best cook ever. Yes, I am a bit prejudiced here.
No doubt! As you should be!
I am GF and have never seen GF white cake mix, only yellow and chocolate. Would the yellow GF sub well for white cake mix? Or does anyone know of a GF brand that carries white cake mix?
Thanks! This looks so delicious and I would love to try it.
I’m not sure of the GF white cake mix, but don’t see why a yellow one wouldn’t work. Of course the flavor will be a little different, but still delicious, I’m sure.
THE BEST RECIPE! I make it for my daughter every year for her birthday!
Thank you, Carrie! It’s certainly one of our favorites as well! My MIL has already requested it for her birthday, too!
I was wondering if I could use strawberry cake mix instead of vanilla
I don’t see why not! You could omit the jello in the cake or just have tons of strawberry flavor.
I made a strawberry cake that called for a white cake mix but I only had a strawberry one. I used the strawberries in it and also the jello powder. It had strawberry cream cheese icing and all the people went crazy for it They all asked for my recipe!
This is a favorite recipe, I always do the one large cake but this time I did cupcakes and stiffened the frosting up. Thank you for concisely written recipe that was really easy to follow
You are so welcome! I’m glad you’ve enjoyed this recipe, Deborah!
This cake is outstanding. I followed your directions exactly and everyone raved over the cake.
Thank you so much, Jane!
Hi! Making this for Easter! Is it meant to be served cold or room temperature?
I usually serve it at room temp. Enjoy!
Great!!
SO glad you liked it!
My favorite cake for the 4th of July
Awesome! So glad to hear you enjoyed it!
Can this cake be frozen with the frosting?
Sure can! Enjoy!
This has been my go-to recipe for Strawberry Cake for years for my husband’s annual birthday request! It still is – in fact, I just pulled this year’s cake out of the oven. It smells yummy as usual, and I can’t wait to enjoy it as we celebrate him!
I’m writing to see if anyone else has encountered my most recent experience. Every time I’ve made this cake it has had the pretty pink color you’d expect. I added the jello, the batter turned bright pink, but somewhere in the baking process the color has disappeared. ?? Very strange. I sampled a small piece that stuck to the pan when I turned it out, and the flavor is all there..just not the color. Has anyone else ever come across this?
How strange! I can’t say I have ever had this happen before.
Have you ever tried to reduce the puree to thicken it before adding to cake and frosting? Would that reduce the moisture needed for the cake too much? Thanks
I’ve never done that but I do feel like reducing the puree wouldn’t give you enough liquid for the cake to turn out correctly.
Made this recipe for Thanksgiving 2021 and it was loved by all! Even had a friend ask me for the recipe. 🙂
My question is about the particular type/brand of cake mix that you have used when you were creating this recipe. I know that different brands may not contain 16.5 oz. Wouldn’t one less ounce make a difference?
And also, Pillsbury and Betty Crocker have mixes that come with pudding in the mix, though BC has some flavors that don’t. I would think this would be important also.
I ask because I saw another comment saying that the crumb wouldn’t hold together when cutting it, and I had this exact same thing happen. Yet the flavor was great and still very soft. What would be needed to make it a tad moister, so that the crumb holds together when being cut? Could it be you have been using the mix with pudding only?
Awesome! Glad y’all enjoyed it! For most cases, I prefer Duncan Hines cake mixes. I would guess I’ve probably used all the major brands at some point with this recipe, but have never run into an issue with cake mix size or the crumb not holding together. Let me put some thought into this and see what might be causing that.
I made this for Christmas & my husband said it was the best cake I ever made and I agree! It has such a wonderfully, intense strawberry flavor.
One question…the cake portion didn’t hold together well when cutting pieces, although it seemed to be perfectly moist & done. Is this normal? Toothpicks cane out clean.
I’ve not really had that trouble though you can always try a different brand of cake mix the next time you make it to see if that might be the issue. So glad to hear you enjoyed it!
How did your cupcakes turn out? I was thinking about doing this as a Christmas dessert… I’ve made the cake several times, and always good, but I want to make cupcakes for this occasion.
Great recipe! I’ve made this strawberry sheet cake at least two or three times, but the one thing I add is a layer of sliced strawberries on top of the icing. That way, we get puréed strawberries in the cake mix and in the icing and sliced strawberries on top. I core the strawberries and quarter them vertically. That is, I stand each strawberry on end, and make two top-down slices from the tip to the bottom of each strawberry. Then I cover most of the top of the icing with the quartered strawberries. Wish I could post a pic, but hopefully the description will suffice. 🙂
That sounds amazing, Al! Thanks for sharing this idea!
One cool thing about adding a layer of quartered (or halved) strawberries on top is that it turns an already appealing cake into even more of a visual treat. The fresh strawberries on top of the icing catch your eye and help draw you right in, and they also provide a small bite of extra goodness to please the palate. It’s Valentine’s Day today and I stayed up late last night making another of these tasty beauties for the family. Your recipe is permanently on file in our kitchen, Stacey — and we thank you for that!
Love this idea! Thanks for sharing, Al!
If I wanted to make this a half sheet, and double up the recipe as another comment said, would the bake time still be the same?
Doubling the recipe may actually produce more batter than you’ll need for a half sheet, depending on the pan. So just be cautious not to over fill it. I don’t want you to end up with a mess in your oven. That said, it will taker a little longer to bake. I’d start with adding about 10 minutes and then checking every 5 after that to test for doneness. Hope you’ll enjoy!
Made this cake today and it was fabulous!!!
So glad it turned out great for you!!
Stacey , one guess , as to what I’m making for 4th of July. You, got it. Your delicious strawberry cake. Yum. Thank you for sharing this delicious recipe.
Ha! I sure hope y’all enjoy it as much as we do!
I made this cake using frozen whole strawberries for a family Easter gathering last weekend. The 16 oz bag of strawberries was frozen at the peak of ripeness and worked perfectly. The cake was a big hit and perfect for spring! Thanks for the recipe!
Thanks for letting me know! SO glad everyone enjoyed it!!
Where is your Pin button?
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If I made this as cupcakes, how long and at what temp would I bake them?
I can’t say exactly, but cupcakes usually bake in around 15 to 20 minutes.
How did your cupcakes turn out? I was thinking about doing this as a Christmas dessert… I’ve made the cake several times, and always good, but I want to make cupcakes for this occasion.
Regarding the lady who covered her cake with plastic wrap and had “sticking” problems…..just stick a mini marshmallow on top of the toothpick before inserting into the cake.
Great idea!! Thanks for the tip!
My daughter asked for strawberry cake for her birthday this year. I found this recipe on Pinterest and decided to test it out before making it for the party. Our family of 3 devoured the 9×13 size in just a few days. Truth be told, I think it was gone in 2 days. So yummy and moist with that decadent cream cheese frosting! I was able to easily double the recipe and bake a half sheet size to feed the hungry ballet dancer at the birthday party. This will always be my go to recipe when we want a strawberry cake!!
I’m honored to hear my recipe was used for such a special occasion and delighted that you all enjoyed it so much! Happy Birthday to your daughter!!
Can I make the cake and freeze without frosting. I have a lot of things to make for my garden club’s May luncheon and this would save me a little time.
Absolutely! That should work just fine.
Would it turn out the same if i made it into cupcakes instead? Thanks!
Absolutely!
How full should you fill each cupcake section?
Between 1/2 and 2/3 full.
Does this cake work well to pop out of the pan and place it on a board so I can decorate the sides and the top?
Thanks
It’s a dense cake, but should work for you like that.
This is THE best cake! The first time I made it was Father’s Day and both my husband and my son ate 2 pieces – a piece!! The cake is super moist and the frosting has got the best flavor. I have made at least 6 times and have one in the frig to take to Tennessee tomorrow!!
Nothing makes me happier than comments like this one! So glad y’all are enjoy the recipe, Carolyn!
Could I do the same thing with other fruit. I want to make a rainbow cake with food coloring. I also each layer to be a different flavor. I want the flavors to be pineapple, lemon, strawberry, apple .lime, orange. and cranberry . would it be possible to change the fruit and jello to match.
That’s quite ambitious! Soft, juicy fruits like strawberries and pineapple should work just fine. I’m not sure that apples and cranberries would work, though.
My 6 year old son always asks for a strawberry cake for his birthday-and I love that he asks even though it’s usually a pink cake! He knows what he likes! I used your recipe this year and we all loved it. The frosting was wonderful! This is my new favorite strawberry cake recipe, thanks for sharing!
I couldn’t ask for a better compliment!!
Made for Mother’s Day. Was a big hit. Everyone asking what I’m baking next. Thanks
So glad everyone enjoyed it!!
Do you put aluminum foil over the cake when it’s refrigerated? I tried this and it kind of stuck to the frosting …. so I had to reapply it. I put a few tooth picks in the cake and put the foil back on to hold the foil over the cake so it wouldn’t touch the cake. Do you do something else? Did I do something wrong? Or do you have some other suggestions for me? Thanks! 🙂
Tess, I typically use a pan that has a plastic lid. But I think you did perfectly with the toothpicks. Great idea!
Can I make this a day ahead of time? If so, should I refrigerate it or can I leave it on the counter for a day?
Absolutely! I usually keep it refrigerated and take it out about an hour before serving.
What a perfect spring cake! My daughter and I absolutely love strawberries! I think this will be a perfect cake for her and I to make together. Thank you so much for this! I can’t wait to taste it!
I sure hope y’all will enjoy it!! It’s one of my favorites!
Can frozen (thawed) strawberries be substituted for the fresh ones?
Yes I made it that way and it was perfect
They sure can. 🙂
Can this be made on a quarter sheet pan?
A quarter sheet is 13″x9″.
Can I use a yellow cake mix instead of a white cake mix?
Sure!
I was just at a luncheon for the Mayor and one of the deserts was a strawberry cake. It was like yours so I am going to make it tomorrow I hope. And I will let you know, it sounds delish.
I sure hope you’ll enjoy it!!
No milk (or water) for this recipe? I’ve seen several very similar strawberry cake recipes using a white cake mix & pureed strawberries, but they all also call for some milk or water. Thanks!
Nope. The moisture from the puree and the oil is all you need.
This looks so good!! BCould I use pilsbury strawberry box mix, it’s all I have?
Sure! Even more strawberry flavor!
I made this cake last year for a family get-together—–YUM!!! It was soooo good. I think it disappeared faster than any cake I’d ever made. Just looking at the picture makes me want to make it again.
That’s quite the compliment, Beverly! So glad you looked like a rock star!!
This recipe looks great! could I make them into cupcakes?
Absolutely!
What brand of white cake mix did you use? I would like to make this for my daughter’s birthday. Thank you!
I usually just use what’s on sale. I often use the Pillsbury Moist Supreme, though.
Just wanted to let you know that I made this cake for my daughters 4th birthday and everyone LOVED it. Made it exactly as stated, but put cut strawberries on top for decoration. Thank you!
Awesome, Jessica! Nothing makes me happier!
My boss is not a fan of chocolate, so I am looking forward to making this and bringing her a piece. Sounds delicious!
Hope she’ll love it!!
I made this for Easter and it was wonderful! I’ll make this for every special occasion this summer. Thank you
Awesome! So glad to hear y’all enjoyed it!
Hi!
This looks great, however I want to make a layered cake. How would I go about doing that with this amount of batter- would it turn out the same if I just adjust the baking time and split it between two round cake pans?
Thanks!
Honestly, I’ve never done a layer cake with this recipe.
Can I use frozen strawberries that are in syrup? Thanks
No, this one really needs to be made with fresh berries. Otherwise it would be too sweet.
I made this last Friday to celebrate on Saturday, people loved it!! I used a different icing, but the cake itself was the hit and it was so, so easy! It was very moist and flavorful. TY!
Awesome! So glad everyone enjoyed it!!
Wow! I was looking for something like this. But can I use something other than vegetable oil? Also, can I use flour in place of the box cake mix?
Thanks Man!
You are welcome to use melted butter in place of the oil, I would just add a tablespoon or two to account for the solids in the butter. When it comes to changing the cake mix to flour, that’ll require a bunch of other changes and being that I’ve not tested it that way, I’d hate to recommend it.
My daughter requested a strawberry cake for her 4th birthday party – this looks perfect, thank you!
I sure hope she’ll enjoy it! Happy Birthday!!
It was a HUGE hit today, thanks again. Doubled the recipe and baked it in a half sheet cake pan.
Awesome, Laura! I’m so glad it turned out well for you!
Hi Stacey just wondering can you bake this in a bundt pan?
I’ve never made it that way, but can’t see why it wouldn’t work. Are you planning to use the same icing?
Stacy, I just received your cookbook for mother’s day and really,
really like it. Looking forward to your next cookbook. Hope it
comes out soon!! Love the recipes and trying one of the recipes
tonight.
What a sweet gift! So glad you’re enjoying it!
Hi Stacey, Happy Spring……….Well you just made my day once again. About 40 years ago when I was working at a club there was a waitress at that time already in her late 70’s and of course everyone’s favorite. She started a tradition of making me a strawberry layered cake with strawberry icing all made from scratch. She even made the cake for me when I went away to college and one year I was in the hospital on my birthday and she still would make sure I got my cake. She never shared her recipes though. I figured out the icing but I could never figure how she made the cake. I tried so many different ways but it was never the same. I never thought of using strawberry gelatin in the cake or the icing. but I’m guessing that is how she made it. I can’t wait to make it. Millie was her name and she was a wonderful women. She passed away about 30 years ago and I think of her often, especially on my birthday’s. Thank you for sharing your recipe with all of us. I love your passion for cooking. I love that you go for the down home flavors and comfort food.
Thanks so much, Cheryl! I sure hope you enjoy the cake!
This cake is absolutely divine. Made it exactly as the recipe called for. It was perfect and one of the best cakes I have ever made. Delicious!!!!!!
That’s the best compliment I could get, Jennifer! So glad you enjoyed it!!
Can you tell me what strawberry purée is that is called for in the icing? I can’t wait to make this. My strawberry layered cakes always slip and slide!
You actually make the strawberry puree in the recipe. 🙂
Now I know what my ladies Sunday School class will have for next Sunday morning. Gets hard trying to think of something different every Sunday. Love these recipe, like to take them and change up the flavored and make them unique.. White cake mix. Orange jello, can chopped mandrin oranges. Possibilities are endless. Thank you for getting my imagination working
Great ideas, Betty! I sure hope y’all enjoy!!
Hi Stacey…I’m a loyal follower of your blog. I love your stories and your recipes.
Just thought I’d tell you that I am making your strawberry cake for my Mom’s 97th
birthday tomorrow. Strawberry is always her favorite and I know she will love this.
Thanks for all the words of wisdom and the great recipes.
HAPPY SPRING!!!
On my goodness! What an honor! Please tell your mother Happy Birthday for me! I sure hope y’all will enjoy!!!
This was an AWESOME cake. I say was cause I keep nibbling along with the rest of the gang. Made it for Easter Feast it make a beautiful cake that smells great. I have tried other fresh strawberry cakes and have been so disappointed. I am thankful for your diligence in tweeking till it is the “Best”. Keep on keeping on, your on the right path.
Thanks so much! I’m so glad you enjoyed it!!
Never be sorry for strawberry recipes! This sheet cake looks fantastic! 🙂
Lol! Thanks Beth!
Was just wondering if the size of the pan is wrong usually a sheet cake is in a 11 x 15 pan
Actually there are three standard sizes of “sheet” cake pans – whole, half, and quarter. This would be closest to a quarter sheet, but the recipe is correct at 9×13. Regardless of the sizes of the pans, they are each referred to as sheet cakes because they are made in one layer verses multiple layers like a stacked cake.
So if I want to use a half sheet cake pan I should double your recipe?
You can. Enjoy! 🙂
Is there any baking time or temperature change needed for baking this recipe doubled in a half sheet as indicated above?
I’ve made this recipe and enjoyed it for several birthday parties. We’re feeding a larger crew this time and would like to be sure there’s enough to go around. Thanks!
Hi Julie! I just can’t say for sure since I haven’t done it myself. I would add about 10 minutes to the cook time and check it every 5 to 10 minutes.
The larger is a jelly roll pan
Nope, it is a 1/4 sheet.
Hi Stacey, thanks for the recipe it looks so tasty. I will be buying a white box of cake mix so I can make this cake. Sheet cakes are so easy. Take care and God bless
I sure hope you’ll enjoy it as much as we do!
Can you use frozen strawberries and if so, chop frozen or thaw first?
Thanks for your help as I am anxious to make this and have plenty of berries in the freezer.
Sure! You’ll just need to thaw them and puree them ensuring you have 1 cup plus 2 tablespoons of puree for the recipe.
I always use frozen sweetened (thawed) strawberries. Just throw them and the mixer chops them up. Put them in the icing too.
Hi Stacey! Thank you so much for the strawberry sheet cake recipe! I’m leaning more to sheet cakes as they are so much easier to prepare! Have a wonderful Easter! Blessings from Bama!
I know, I’m the same way. I love a good shortcut! I sure hope you’ll enjoy this one!
I’m assuming that’s 3/4 “cup” vegetable oil? I plan to make this tonight!
It is! 🙂
It says 3/4 CP of oil
Yum!!!
My favorite cake is caramel Cake immediately followed by Strawberry Cake!! I can’t wait to try your recipe for Easter!! Thank you!!
Hope it turns out great for you!