Strawberry Sheet Cake

Strawberry Sheet Cake with fresh Strawberry Buttercream Frosting has so much strawberry flavor and it is  a cinch to make with a box of white cake mix. The cake itself gets its strawberry flavor from fresh strawberry puree and a box of strawberry gelatin.

The frosting is a creamy buttercream made with fresh strawberry puree that’s been reduced to thicken it and concentrate the flavors.

We live right next to a strawberry farm so I have no excuse not to make lots and lots of fresh strawberry desserts. Strawberry Shortcake, Strawberry Lasagna, and Strawberry Fritters are just a few of my favorites.

Strawberry Sheet Cake

RECIPE BY: Christin Mahrlig from

Prep Time; 15 mins
Cook Time; 30 mins
Total Time; 45 mins

  • 2 heaping cups sliced fresh strawberries
  • 1 (16.5-ounce) box white cake mix
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 (3-ounce) package strawberry gelatin
Strawberry Frosting;
  • 2 cups sliced strawberries
  • 1 cup butter, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract

  1. Lightly spray a 9x13-inch pan with cooking spray and preheat oven to 350 degrees.
  2. Place 2 cups of strawberries in a blender or food processor and process until very finely chopped. Measure out 1 cup.
  3. Add cake mix, eggs, and vegetable oil to a mixing bowl. Use a hand mixer or stand mixer to mix well.
  4. Mix in the 1 cup of strawberry puree and the (dry) strawberry gelatin.
  5. Pour batter into prepared pan and bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean. Let cool.
  6. Make frosting. Process the remaining 2 cups strawberries in a blender or food processor until smooth. If you had leftover strawberries from making the cake batter, you can combine them.

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