Strawberry Sheet Cake Recipe – Quick, Tasty & Beautiful

Strawberry Sheet Cake is the nostalgic, joy-sparking dessert you didn’t know you needed—but once you try it, there’s no going back. Think soft, fluffy pink cake that’s full of juicy strawberry flavor, topped with a cloud of whipped strawberry cream cheese frosting. Yep, it’s as dreamy as it sounds. And here’s the kicker: it all starts with a humble box of cake mix. I know, I know—sounds too easy to be this good, right? That’s the beauty of it.

This Strawberry Sheet Cake brings together convenience and flavor in a way that just works—perfect for busy moms, birthday parties, potlucks, or anytime life demands something sweet without too much fuss. The strawberry sheet cake recipe has just the right amount of sweetness, and it travels like a champ. Whether you’re feeding a crowd or sneaking a midnight bite (no judgment), this is the kind of dessert that makes you feel like you’ve got it all together—even when you totally don’t.

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What is Strawberry Sheet Cake?

Strawberry Sheet Cake is that classic Southern-style dessert that’s equal parts pretty and delicious. Made with real strawberries and a quick cake mix shortcut, it’s a moist, rich cake baked in a 9×13-inch pan—so, basically, it’s built to feed a crowd. But this isn’t your average boxed cake remix. With the addition of strawberry Jell-O and pureed fresh strawberries folded right into the batter, you get a big, bold berry flavor in every bite. It’s then crowned with a whipped cream cheese frosting that’s light, fluffy, and kissed with even more strawberry.

This cake’s been doing the rounds at baby showers, church suppers, and birthday parties for decades—and for good reason. It’s comforting, easy, and always gets you asked for the recipe. Plus, it’s pink. I mean, come on. That frosting alone is enough to make your heart skip a beat. If you’re into fruity desserts that aren’t too heavy but still totally satisfying, this one’s calling your name. It’s the kind of treat that tastes like summer—even in January.

Reasons to Try Strawberry Sheet Cake

Okay, real talk: Strawberry Sheet Cake might be one of the most underrated desserts out there. First off, it’s ridiculously easy. We’re talking one bowl, minimal cleanup, and just 10 minutes of prep before it hits the oven. That means you can whip it up between soccer practice and dinner, or right before your in-laws show up (and yes, it’ll impress them). Second, it uses real strawberries. Not just flavoring or extract—the real deal.

That fresh puree gives it a juicy, summery vibe that’s totally different from the usual cake mix fare. And then there’s that whipped strawberry frosting. Light, creamy, and tangy from the cream cheese, it’s like strawberry cheesecake and whipped cream had a baby and slathered itself all over your cake. Finally, this baby travels well. Bring it to your next BBQ, office party, or holiday potluck—it holds up like a champ and still looks pretty doing it. If you love crowd-pleasing recipes like our Lemon Blueberry Delight or Strawberry Crunch Poke Cake, this one’s right in your wheelhouse.

Ingredients Needed to Make Strawberry Sheet Cake

For the cake:
▢ 16 ounces fresh strawberries
▢ 1 box white cake mix
▢ 3 eggs
▢ ¾ cup oil (canola or vegetable)
▢ 1 box (3 oz) strawberry Jell-O powder

For the whipped strawberry frosting:
▢ ¼ cup butter, softened
▢ 8 oz cream cheese, softened
▢ 1 pint heavy cream, cold
▢ 2 cups powdered sugar
▢ ¼ cup strawberry puree
▢ 1 tablespoon vanilla instant pudding mix
▢ 3 tablespoons strawberry Jell-O powder

Instructions to Make Strawberry Sheet Cake – Step by Step

Step 1: Prep the Pan and Preheat the Oven

First things first—grab your trusty 9×13-inch baking dish and give it a generous coating of cooking spray. You could also line it with parchment paper if you’re feeling fancy or just want easier cleanup (no shame in that game). Then preheat your oven to 350°F. Pro tip: don’t wait until you’re done mixing the batter to turn it on. Get it going now so it’s ready when you are.

Step 2: Puree the Strawberries

Next, rinse your strawberries and remove the green tops. Toss them in a food processor or blender—whatever you’ve got—and pulse until they’re very finely chopped. You want them just shy of liquefied. From that batch, measure out 1 full cup of strawberry puree. That’s going straight into the cake batter, adding both flavor and that pretty pink hue.

Step 3: Mix the Cake Batter

In a large mixing bowl, combine your white cake mix, eggs, and oil. Beat on medium speed for about one minute. Don’t overthink it—just until it’s all smooth and glossy. Now add your 1 cup of strawberry puree and the packet of strawberry Jell-O. Blend on low until everything’s well combined. The batter should be a dreamy shade of pink and smell like spring in a bowl.

Step 4: Bake the Cake

Pour the batter into your greased or parchment-lined pan and spread it out evenly. Slide it into the preheated oven and bake for about 30–35 minutes. To check for doneness, insert a toothpick in the center—if it comes out clean, you’re golden. Or if you’re more of a gadget person, the internal temperature should read 200°F. Now, this part’s important: let the cake cool completely before frosting. Warm cake + cold frosting = melted mess. We’re not here for that.

Step 5: Make the Whipped Strawberry Frosting

While your cake is cooling, let’s talk frosting. In a large bowl, beat the softened cream cheese and butter together until fluffy. It should be smooth with no lumps. Then gradually add in the powdered sugar and beat again until light and airy. Now comes the magic—pour in the cold heavy cream and whip until it starts to thicken. Once you see it getting voluminous, add the strawberry puree, vanilla pudding mix, and strawberry Jell-O powder. Beat it until stiff peaks form. You want it thick, creamy, and spreadable—think whipped cream meets cheesecake vibes.

Step 6: Frost the Cake

Once the cake is fully cooled (and we mean fully), use a spatula to generously slather that luscious frosting all over the top. Go thick or go home, right? Swirl it, smooth it, or do that rustic spread—it’ll look gorgeous either way. If you’re into that extra bit of flair, top it with sliced strawberries or Strawberry Crunch Topping for a little texture and pop.

Step 7: Chill and Serve

If you’re not serving the cake right away, stash it in the fridge. This frosting is whipped and dreamy, but it needs to be kept cool if it’s sitting out for more than a few hours—especially if you’re taking it to a summer picnic. Once chilled, slice it up and serve. That first bite? You’re going to want to make this every weekend.

What to Serve with Strawberry Sheet Cake

Strawberry Sheet Cake is plenty fabulous on its own, but if you’re putting together a spread or planning a party, a few light and fresh sides really balance it out. Try serving it alongside something like our White Bean and Veggie Salad or Dill Pickle Pasta Salad for a savory contrast. Or go full-on berry theme and pair it with Blueberry Lemon Pie Bars for a sweet, colorful dessert table. Coffee or a chilled glass of rosé wouldn’t hurt either.

Key Tips for Making Strawberry Sheet Cake

Room temperature butter and cream cheese are non-negotiable if you want a smooth frosting. If they’re too cold, you’ll get lumps—and no one likes lumpy frosting. Also, be sure to cool the cake completely before adding the whipped topping. It’s a whipped cream base, so heat is its enemy. Using fresh strawberries will give you the best flavor and color, but if you must use frozen, thaw and drain them really well to avoid watery batter. And hey, if you’re prepping ahead for a party, you can bake the cake a day early and frost it right before serving. Total time-saver.

Storage and Reheating Tips Strawberry Sheet Cake

Got leftovers? Lucky you. Cover the Strawberry Sheet Cake with plastic wrap or transfer to an airtight container, and it’ll keep in the fridge for up to a week. The frosting holds up surprisingly well, but for best texture, give it 10–15 minutes at room temp before serving again. If you’re planning to freeze it, skip the frosting. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to three months. When ready to serve, thaw overnight in the fridge and frost fresh. This one’s also great for make-ahead party planning.

FAQs

Can I use a different cake mix?
Sure! A yellow or strawberry cake mix works too, but white really lets the strawberries shine.

What if I don’t have a food processor?
No problem—use a blender or even a hand masher (just make sure the puree is fine enough to mix smoothly).

Can I use Cool Whip instead of whipping cream?
You can, but it’ll be a lot sweeter and less creamy. We say stick with the homemade whipped cream for the best texture.

Can I make this dairy-free?
You can try dairy-free cream cheese and whipping substitutes, but the texture may change. Let us know how it goes!

Do I need to refrigerate it?
Yep, especially if it’s warm out. That whipped frosting likes to stay cool.

Final Thoughts

Strawberry Sheet Cake is the kind of dessert that just works. It’s simple, satisfying, and a little bit magical in how easily it comes together. Whether you’re baking it for a crowd or treating yourself to something special, this is one of those recipes that feels like a big warm hug in cake form. The step by step instructions make it approachable for even the most overwhelmed weeknight baker, and the results? Totally worth the (very little) effort. From the first bite of fluffy cake to the last swipe of whipped frosting, this one’s a keeper.

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