This Frosted Strawberry Sheet Cake is a dreamy dessert that combines fluffy, moist cake with bursts of fresh strawberry flavor. Topped with a creamy, velvety frosting, every bite is a perfect balance of sweet and tangy. Ready in just over an hour, it’s an effortless treat that’s as delightful to make as it is to eat.
The tender crumb of the cake pairs beautifully with the luscious frosting, creating a texture that’s both light and indulgent. With its vibrant strawberry essence and rich, buttery undertones, this cake is a crowd-pleaser for any occasion. Plus, the cooling time gives you a moment to savor the anticipation before diving in!
Ingredients for Frosted Strawberry Sheet Cake
Strawberry Puree:
- 2½ cups fresh strawberries (hulled and rinsed)
Cake:
- 1 box Betty Crocker Super Moist White Cake Mix
- ¾ cup butter, slightly melted (unsalted preferred)
- 4 large eggs (room temperature for best results)
- 3.4 ounces French vanilla instant pudding mix (1 box)
- 3 ounces strawberry gelatin
- 1 cup strawberry puree (from above)
Strawberry Cream Cheese Frosting:
- 4 ounces unsalted butter (softened)
- 6 ounces cream cheese (softened)
- 1 cup powdered sugar (sifted for smoother frosting)
- ¼ cup strawberry puree (from above)
- 10 strawberries, thinly sliced (for garnish)
Step-by-Step Instructions
Make the Strawberry Puree:
- Place 2½ cups of fresh strawberries in a blender and pulse until smooth. Set aside.
Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch cake pan with butter or non-stick spray.
- In the bowl of a stand mixer, combine the cake mix, slightly melted butter, and eggs. Mix on low speed until smooth.
- Add the French vanilla pudding mix and mix until fully incorporated.
- Add the strawberry gelatin and mix until smooth.
- Pour in 1 cup of strawberry puree and mix until the batter is uniform.
- Transfer the batter to the prepared pan. Use a rubber spatula to spread it evenly into the corners and smooth the top.
- Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 30 minutes while you prepare the frosting.
Make the Strawberry Cream Cheese Frosting:
- In the bowl of a stand mixer, beat the softened butter and cream cheese on high speed for 1 minute until creamy.
- Add the powdered sugar and mix on low speed until combined. Then, increase the speed to high and whip until light and fluffy.
- Add ¼ cup of strawberry puree and mix until fully incorporated.
Assemble the Cake:
- Once the cake has cooled, spread the frosting evenly over the top using a rubber spatula.
- Arrange the thinly sliced strawberries on top of the frosting in a decorative pattern.
- Slice, serve, and enjoy!
Sweeten It Up: Sauce and Topping Ideas
Take your Frosted Strawberry Sheet Cake to the next level with a drizzle of strawberry glaze or a dollop of whipped cream. For a tangy twist, try a lemon curd drizzle or sprinkle crushed freeze-dried strawberries on top for extra flavor and texture. If you’re feeling adventurous, add a handful of chocolate chips or a sprinkle of toasted coconut for a fun contrast.
Serve It Right: Perfect Pairings
This cake is a showstopper on its own, but it pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries. For a brunch treat, serve it alongside a cup of sparkling strawberry lemonade or a warm latte. If you’re hosting a party, cut the cake into bite-sized squares for easy sharing.
Keep It Fresh: Storage and Reheating Tips
Store your cake in an airtight container in the fridge for up to 3 days. If you need to freeze it, wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months. To enjoy later, let it thaw at room temperature or warm it in the microwave for 10-15 seconds for a gooey, fresh-from-the-oven feel.
Mix It Up: Recipe Variations
Swap out the strawberry gelatin for raspberry or cherry for a different fruity twist. For a lighter version, use Greek yogurt instead of butter in the cake batter. If you’re not a fan of cream cheese frosting, try a whipped vanilla buttercream or a simple strawberry glaze instead.
Quick Tips: Save Time Without Sacrificing Flavor
Use a pre-made strawberry puree to cut down on prep time, or blend frozen strawberries if fresh ones aren’t available. For the frosting, let the butter and cream cheese soften at room temperature for 10-15 minutes to make mixing easier. And if you’re in a rush, skip the sliced strawberry garnish—it’s still delicious without it!
Frosted Strawberry Sheet Cake
Ingredients
Strawberry Puree (for cake and frosting recipes)
- 2½ cups fresh strawberries
Cake
- 1 box Betty Crocker super moist white cake mix
- ¾ cup butter, slightly melted
- 4 eggs
- 3.4 ounces french vanilla instant pudding mix (1 box)
- 3 ounces strawberry gelatin
- 1 cup strawberry puree
Strawberry Cream Cheese Frosting
- 4 ounces unsalted butter
- 6 ounces cream cheese
- 1 cup powdered sugar
- ¼ cup strawberry puree
- 10 strawberries, thinly sliced
Instructions
- Place the strawberries in a blender and pulse until pureed
- Preheat the oven to 350 degrees F and grease a 9 X 13-inch cake pan
- In the bowl of a stand-up mixer, combine the Super Moist White Cake Mix, butter, and eggs and mix on low speed until smooth
- Add the French vanilla pudding mix and mix until smooth
- Add the strawberry gelatin and mix until smooth
- Add the strawberry puree and mix until smooth
- Pour the batter into the prepared pan and use a rubber spatula to smooth it into the corners and create an even cake.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool for 30 minutes while you make the frosting.
- In the bowl of a standup mixer, beat together the butter and the cream cheese on high for about 1 minute
- Add The powdered sugar and mix on low speed until combined
- Turn the speed back to high and whip until light and fluffy
- Add the strawberry puree and mix until combined
- Once the cake has cooled, spread the frosting over the cake with a rubber spatula
- Arrange the sliced strawberries over the cake and serve