Print Recipe

Best Strawberry Sheet Cake

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Servings: 10 to 12 servings
Author: Stacey Little | Southern Bite

Ingredients

For the cake:

  • 1 (16-ounce) container fresh strawberries
  • 1 (16.5-ounce) package white cake mix
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 (3-ounce) package strawberry flavored instant gelatin (I used Jell-O)

For the icing:

  • 1/4 cup butter 1/2 stick, room temperature
  • 4 ounces cream cheese
  • 1 1/2 teaspoons vanilla extract
  • 3 cups powdered sugar
  • 1 teaspoon strawberry flavored instant gelatin reserved from cake
  • 2 tablespoons strawberry puree

Instructions

For the cake:

  • Wash and hull the strawberries 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 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 mix 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. Spread over the cooled cake. Store in the refrigerator.