Irresistibly Moist Strawberry Sheet Cake You'll Adore
This Strawberry Sheet Cake is a delightful treat that combines the essence of fresh strawberries with a creamy frosting.
Equipment
- 9x13 inch baking pan
- Mixing bowl
- blender or food processor
Ingredients
For the Cake
- 2 cups Fresh Strawberries Pureed
- 1 box White Cake Mix Can substitute with strawberry cake mix
- 3 large Large Eggs Egg whites can be used for a lighter cake
- 1/2 cup Vegetable Oil Can use melted butter or other oils
- 3.4 oz Strawberry Flavored Instant Gelatin Optional for enhanced flavor
For the Frosting
- 1/2 cup Unsalted Butter Can use margarine or vegan butter
- 8 oz Cream Cheese Softened
- 1 tsp Vanilla Extract Avoid substituting for best results
- 4 cups Powdered Sugar Blend longer if using granulated sugar
- 1/2 cup Strawberry Puree Fresh or thawed frozen strawberries
Instructions
Recipe Steps
- Prepare Strawberries: Wash, hull, and puree fresh strawberries until slightly chunky, reserving enough for the frosting.
- Preheat Oven: Set your oven to 350°F (175°C) and prepare a 9x13 inch pan by greasing it with nonstick spray.
- Mix Cake Batter: In a large mixing bowl, blend the cake mix, eggs, vegetable oil, 1 cup strawberry puree, and strawberry flavored gelatin until smooth.
- Bake Cake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Allow it to cool.
- Make Frosting: In a separate bowl, cream together the unsalted butter and cream cheese, gradually add powdered sugar, then incorporate vanilla and remaining strawberry puree.
- Frost Cake: Once the cake is completely cooled, spread the frosting evenly over the top.
Notes
Top with sliced fresh strawberries for a beautiful presentation. Allow the cake to chill in the fridge for at least an hour before serving.