Description
This Best Strawberry Sheet Cake is a delightful dessert bursting with fresh strawberry flavor. Featuring a moist cake infused with strawberry puree and gelatin, topped with a creamy strawberry-flavored cream cheese frosting, it’s perfect for celebrations or any occasion that calls for a fruity, sweet treat.
Ingredients
Scale
Cake
- 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)
Frosting
- 1/4 cup unsalted butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 1/2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 teaspoon strawberry flavored instant gelatin (reserved from cake mix)
- 2 tablespoons strawberry puree (reserved from fresh strawberries)
Instructions
- Prepare the Strawberry Puree: Wash and hull the strawberries, then gently puree them in a food processor, blender, or with a hand blender. The texture should be chopped rather than fully liquid. Measure out 1 cup of this puree for the cake and set aside 2 tablespoons for the frosting. If the puree is insufficient, add water to reach 1 cup plus 2 tablespoons.
- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with nonstick cooking spray to ensure easy removal of the cake.
- Mix the Cake Batter: In a large bowl, using a hand mixer or stand mixer, combine the white cake mix, eggs, and vegetable oil until smooth and well blended. Carefully open the gelatin package: reserve 1 teaspoon for the frosting and add the remainder to the batter along with 1 cup of strawberry puree. Mix thoroughly to combine all ingredients.
- Bake the Cake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat together the softened butter and cream cheese with a hand or stand mixer until smooth and free of lumps. Add the vanilla extract and blend well. Gradually add the powdered sugar, mixing well after each addition to achieve a creamy texture.
- Add Strawberry Flavor to Frosting: Stir in the reserved 2 tablespoons of strawberry puree and the 1 teaspoon of strawberry gelatin kept aside from the cake mix. Mix thoroughly to combine. If the frosting is too thin, add more powdered sugar to reach the desired consistency.
- Frost the Cake: Spread the strawberry cream cheese frosting evenly over the cooled cake. Chill the cake in the refrigerator to set the frosting and store leftovers refrigerated for up to 5 days.
Notes
- Make sure to cool the cake completely before frosting to prevent the frosting from melting.
- If you don’t have fresh strawberries, frozen ones can be used; just thaw and drain excess liquid before pureeing.
- Adjust powdered sugar in the frosting to achieve your preferred thickness.
- This cake stores well in the refrigerator for up to 5 days, but it’s best enjoyed within 2-3 days for optimal freshness.
- For a more intense strawberry flavor, you can add a few drops of strawberry extract to the frosting.
