Description
Make this easy strawberry sheet cake recipe with cake mix, fresh pureed strawberries, and the most amazing whipped strawberry & cream cheese frosting. It travels well so is perfect for potlucks, too.
Ingredients
- 16 ounces strawberries
- 1 box white cake mix
- 3 eggs
- ¾ cup oil
- 3 oz strawberry Jello powder (one box)
- 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 Jello powder
Instructions
1. Spray a 9×13-inch pan with cooking spray.
2. Preheat oven to 350°F degrees.
3. Wash berries and remove the stems and leaves.
4. Place 2 cups of strawberries in a food processor and process until very finely chopped.
5. Measure out 1 cup of the strawberry puree. Set aside.
6. Mix cake mix, eggs, and oil in a large bowl on medium speed about 1 minute, or until well combined.
7. Add Jell-o powder and the 1 cup strawberry puree. Blend on low speed until well combined.
8. Pour into a greased 9×13 pan.
9. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Interior should read 200°F on an instant-read thermometer.
10. Let cake cool completely.
11. To make the frosting, beat the cream cheese, butter, and powdered sugar until fluffy.
12. Add the cream and beat until it begins to thicken.
13. Add the strawberry puree, pudding mix, and Jello powder.
14. Beat until it thickens and peaks form. It will have the consistency of thick whipped cream.
15. Frost the cooled cake.
16. Refrigerate if keeping longer than a few hours or if it is a warm day.
Notes
Cover leftover cake with plastic wrap and refrigerate for up to a week. You can also freeze the cake (without frosting) for up to 3 months. Use parchment paper in the pan for easy cleanup. Ensure butter and cream cheese are at room temperature for the smoothest frosting. Fresh strawberries work best, but frozen can be used if thawed and well-drained.