Strawberry Sheet Cake
Whether you’re celebrating a spring birthday, hosting a baby shower, planning a picnic, or just craving something sweet, this strawberry sheet cake is your new go-to recipe.
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Is there anything more cheerful than a slice of strawberry cake? Bright pink and bursting with berry flavor, this strawberry sheet cake is a crowd-pleaser that’s surprisingly simple to make. And the best part? You don’t need to be a pro baker. If you can mix and pour, you’re golden.
Ingredients and tools you will need
This simple cake starts with a few shortcuts (hello, boxed cake mix and strawberry gelatin!) but ends with a rich, moist crumb and a flavor that tastes homemade. The secret? Real strawberries folded into a buttery, dreamy frosting that takes everything to the next level. To make this strawberry sheet cake recipe, you will need:
For the cake:
- 4 large eggs
- 1 cup canola or vegetable oil
- 1 (15-ounce) box white cake mix
- 1 (3-ounce) box strawberry gelatin
- ½ cup hot water
For the buttercream strawberry frosting:
- 1 stick (½ cup) unsalted butter, softened at room temperature
- 3 cups confectioners’ (powdered) sugar
- 3 tablespoons finely diced fresh strawberries – you can chop these by hand or by using a mini chopper or food processor. Just don’t go overboard. We want to see chunk of strawberry in the frosting, not a strawberry puree.
- 1 teaspoon vanilla extract
Tools:
- 9 x 13 x 2 inch cake pan
- Stand mixer or handheld electric mixer
- Cooking spray or parchment paper – if you want to remove the cake from the pan before serving, you will need to line the prepared pan with parchment paper.
How to make the strawberry sheet cake
- Preheat your oven to 350°F. Grease a 9 x 13-inch baking pan and set it aside.
- Lightly beat the eggs in the bowl of a stand mixer or with a hand mixer in a large mixing bowl.
- Add in the oil and white box mix.
- Dissolve the strawberry gelatin in the hot water, then pour it into the batter.
- Beat on low just until everything comes together. Then switch to medium speed and mix for two minutes.
- Pour the batter into your prepared baking pan and bake in the preheated oven for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- For best results, let the cake cool completely before adding the frosting—trust me, it’s worth the wait.
How to make the strawberry buttercream frosting:
- Beat the softened butter on medium speed until smooth. Add one cup of powdered sugar. Mix on low speed until it is incorporated into the butter and starts to stiffen up.
- Add one tablespoon of the diced fresh berries. You may need to scrape the sides of the bowl with a spatula to make sure everything gets mixed in. Mix until the frosting stiffens up again.
- Repeat with one cup of powdered sugar and another tablespoon of diced strawberries until all have been added.
- Add the vanilla extract. Stir until the frosting is smooth and spreadable.
- Once the cake is fully cooled, spread the buttercream evenly across the top of the cake. To take it to the next level, top with sliced strawberries or a sprinkle of freeze-dried strawberries for a bakery-worthy finish.
- You can serve the cake immediately from here, but I found the cake benefits from setting up for an hour in the fridge.
Storage instructions
Storage. Cover the leftover cake with plastic wrap or foil to keep it from drying out and store it in the fridge for up to five days.
Freezing. I recommend freezing the cake in an airtight container that will prevent it from being crushed. It can be frozen with or without frosting. Consume within three months. Let the homemade strawberry sheet cake thaw completely before serving.
Frequently asked questions
If the icing seems too thin, add additional powdered sugar one tablespoon at a time. If the icing becomes too thick, add milk, also one tablespoon at a time.
Yes! While white cake mix lets the strawberry flavor shine, you can experiment with vanilla or even strawberry cake mix for an extra berry punch.
The gelatin gives the cake its signature pink color and boosts the strawberry flavor. You can skip it, but the result will be a lighter-colored cake with more subtle berry notes. If you’re avoiding gelatin, look for a vegetarian-friendly alternative.
Definitely. This cake actually gets better after sitting for a few hours (or overnight) in the fridge. Just cover it tightly and store it chilled.
Absolutely! This recipe will yield about 24 standard cupcakes. Reduce the baking time to 18–22 minutes and test with a toothpick for doneness.
You bet. Just use two 9×13 pans or a large sheet cake pan if you’re feeding a bigger group. The frosting recipe can be doubled as well.
Sure—but the fresh strawberry buttercream is really what sets this cake apart and gives it that fresh strawberry flavor. If you’re short on time, a good-quality vanilla or cream cheese frosting can work in a pinch.
You can. Just be sure to thaw the berries and drain them first.
More strawberry recipes:
Strawberry Sheet Cake
Ingredients
For the cake:
- 4 large eggs
- 1 cup canola or vegetable oil
- 1 box (15 ounces) white cake mix
- 1 box (3 ounces) strawberry gelatin
- ½ cup hot water
For the buttercream frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups confectioners sugar
- 3 tablespoons finely diced fresh strawberries
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350 degrees F.
- Using an electric mixer, lightly beat the eggs.
- Add the oil and cake mix.
- In a separate bowl, dissolve the strawberry gelatin in the hot water. Pour this into the mixing bowl with the cake mix. Beat the cake mix on low until everything is just combined. Then turn the mixer up to medium and beat for two minutes.
- Pour the batter into a greased 9 x 13 x 2 cake pan. Bake for 30 minutes or until a toothpick inserted near the center of the cake comes out clean.
- Allow the cake to cool completely before icing.
For the buttercream icing:
- Beat the softened butter on medium speed until smooth. Add one cup of powdered sugar. Mix until it is incorporated into the butter and it starts to stiffen up.
- Add one tablespoon of the diced strawberries. Mix until the frosting stiffens up again.
- Repeat with one cup of powdered sugar and another tablespoon of diced strawberries until all have been added.
- Add the vanilla extract. Stir until frosting is smooth and spreadable.
- If the frosting is too thick, add a little milk or any leftover diced strawberries if you have them. If the frosting is too thin, add a little more powdered sugar.
- Spread the icing over the cooled cake.
That’s great, Tammy! I’m so glad you and your husband enjoyed it. Thank you so much for coming back and leaving a review.
This cake is delicious!! I made a “practice” cake tonight to make sure it was good. It exceeded my expectations; my husband said he never knew he liked Strawberry Cake so much. LOL. I’m confident my company will enjoy it when they visit next month.
Thank you!!
Hi, Melodie! Yes, this can be frozen.
can this be frozen?
What an amazing colour. I absolutely love it! This will be perfect for upcoming Valentine’s Day. I’m making this for sure for my hubby.
What a perfect cake to make for Valentines! My grandkids would love this – especially that fabulous color!!!
I can relate to Jello recipes from the older generation. My mom still makes my dad’s favorite-lime jello with pineapple and cottage cheese 🙂 This looks SO yummy! Chocolate Sheet Cake is one of my all-time favorites, but I’ve never tried a Strawberry Sheet Cake-I’d love to make a gluten free version. Yum!
I love how you used the box cake mix as a short cut. Such a good idea! This dessert comes together easily especially when you are having unexpected guests. The color makes it perfect for Valentine’s day.
I am loving the color of this sheet cake! It would be so perfect for Valentine’s Day!