Strawberry sheet cake is made with vanilla cake batter, a few pantry staples, sour cream, and fresh strawberry purée for a light cake with a beautiful pink hue. Top it with a strawberry version of my cream cheese frosting or strawberry buttercream for the ultimate strawberry-flavored dessert!
Prep Time: 15minutes
Cook Time: 20minutes
Total Time: 35minutes
Half-Size Sheet Pan (18x13")
16ouncesstrawberries, rinsed and tops cut (more for top if desired)
15ounceswhite cake mix , or strawberry cake mix
3.4ouncebox Instant Vanilla Pudding
red food coloring, optional
Strawberry Cream Cheese Frosting
6Tablespoonsbutter, softened (I use salted)
4oucescream cheese, softened
1/3cupstrawberry puree, reserved from cake
Preheat oven to 350°F. Spray a 18x13" baking sheet with non-stick spray or line with parchment paper. Then place the strawberries in a blender and pulse until well blended.
Combine the cake mix, pudding mix, eggs, oil, water and sour cream. Mix until well combined.
Add in 1 cup of strawberry puree and then mix just until combined. Add a few drops of food coloring if desired. Pour into the prepared baking sheet. Bake cake for 20 minutes or until a toothpick comes clean. Remove from oven and allow cake to cool.
For the frosting, combine the butter and cream cheese together in a medium size bowl. Mix with an electric mixer until smooth and creamy, about 1 minute. Then add in the powdered sugar and strawberry puree. Mix until combined. Taste and add a pinch of salt or dash of vanilla if needed.
Spread the frosting evenly over top of the cooled cake.
Slice cake into 24 bars and then top with sliced strawberries if desired, just before serving.
Cake: This cake could also be made with strawberry cake mix or vanilla cake mix. You could also bake in a 9x13" pan if you desire a thicker cake. You will need to add on an additional 5 minutes of bake time. Storage: Store in a covered container for up to 3 days in the refrigerator. Freezer instructions: Place slices on baking sheet and freezer for 30 minutes. Once frosting is hard, stack slices in a covered container with a parchment paper in between each layer.