Description
This ultra-moist strawberry sheet cake is bursting with fresh strawberry flavor and topped with a luscious strawberry frosting. It’s perfect for parties, potlucks, or any celebration!
Ingredients
Scale
For the Cake:
- 1 box (15.25 oz) strawberry cake mix
- 1 box (3 oz) strawberry gelatin mix (Jell-O)
- 1 cup fresh strawberries, pureed
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp vanilla extract
For the Strawberry Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh strawberries, pureed
- 1 tsp vanilla extract
- 1–2 tbsp milk (if needed for consistency)
Instructions
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Prepare the cake batter:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper.
- In a large mixing bowl, combine the strawberry cake mix, strawberry gelatin mix, pureed strawberries, eggs, vegetable oil, milk, and vanilla extract. Beat with a hand or stand mixer on medium speed until smooth and well combined.
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Bake the cake:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan.
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Make the strawberry frosting:
- In a large bowl, beat the softened butter until creamy.
- Gradually add powdered sugar, 1 cup at a time, alternating with the pureed strawberries. Beat on low speed until smooth. Add vanilla extract and mix until incorporated.
- If the frosting is too thick, add milk 1 tablespoon at a time until it reaches your desired consistency.
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Frost the cake:
- Once the cake is completely cooled, spread the strawberry frosting evenly over the top. Use an offset spatula for a smooth finish.
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Decorate and serve:
- Garnish with fresh strawberry slices or sprinkles if desired. Slice and serve!
Notes
- For a more intense strawberry flavor, fold diced fresh strawberries into the batter or frosting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- This cake can be made ahead and frozen without frosting. Wrap tightly and freeze for up to 3 months. Thaw and frost before serving.