Strawberry Sheet Cake
Old fashioned strawberry sheet cake is bursting with strawberry flavor. Strawberry jello and fresh strawberry icing creates an explosion of color and taste.
Servings 12 people
Calories 24kcal
Ingredients
For the cake:
- 4 large eggs
- 1 cup canola oil
- 1 15 ounce box white cake mix
- 1 3 ounce box strawberry gelatin
- ½ cup hot water
For the buttercream frosting:
- 1 stick 1/2 cup unsalted butter, softened
- 3 cups confectioners powdered sugar
- 3 tablespoons finely diced fresh strawberries
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Preheat the oven to 350 degrees.
- In an electric mixer, lightly beat the eggs.
- Add the canola oil and cake mix.
- Dissolve the strawberry gelatin in the hot water. Pour this into the mixing bowl as well. 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 dish. 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 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.
Nutrition
Serving: 553g | Calories: 24kcal | Carbohydrates: 80g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 319mg | Potassium: 114mg | Fiber: 0.7g | Sugar: 62g | Vitamin A: 500IU | Vitamin C: 13.2mg | Calcium: 90mg | Iron: 2mg