Strawberry Sheet Cake
This strawberry sheet cake is easy to make with a cake mix, fresh strawberry puree, and a strawberry cream cheese frosting! Baked on a sheet pan, it's perfect for feeding a crowd.
Equipment
- Half-Size Sheet Pan (18x13")
Ingredients
Strawberry Puree
- 16 ounces strawberries , rinsed and tops cut (more for top if desired)
Strawberry Cake
- 15 ounces white cake mix , or strawberry cake mix
- 3.4 ounce box Instant Vanilla Pudding
- 3 large eggs
- ¾ cup canola oil
- ¾ cup warm water
- 8 ounces sour cream
- red food coloring , optional
Strawberry Cream Cheese Frosting
- 6 Tablespoons butter , softened (I use salted)
- 4 ounces cream cheese , softened
- 3 cups powdered sugar
- ⅓ cup strawberry puree , reserved from cake
- Pinch salt
Instructions
- Prep. Preheat oven to 350°F. Spray a 18x13" baking sheet with non-stick spray or line with parchment paper. Then place 16 ounces strawberries in a blender and pulse until well blended.
- Combine the 15 ounce cake mix, 3.4 ounce pudding mix, 3 eggs, 3/4 cup oil, 3/4 cup water and 8 ounces sour cream. Mix until well combined.
- Bake. 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 6 Tablespoons butter and 4 ounces cream cheese together in a medium size bowl. Mix with an electric mixer until smooth and creamy, about 1 minute. Then add in 3 cups powdered sugar and 1/3 cup 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.
Notes
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.
Nutrition
Calories: 278kcal, Carbohydrates: 36g, Protein: 2g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 41mg, Sodium: 198mg, Potassium: 73mg, Fiber: 1g, Sugar: 27g, Vitamin A: 246IU, Vitamin C: 13mg, Calcium: 61mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
