Strawberry Sheet Cake

4.74 from 19 votes

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.

Course Desserts

Cuisine American

Cook Time 30

Servings people

Calories 328kcal

Author Lisa Bynum

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:

½ 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.

Video

Notes

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.

Nutrition