Strawberry Sheet Cake
The ultimate comforting dessert, Strawberry Sheet Cake delivers a burst of flavor in every bite. This easy dessert is perfect for gatherings and will satisfy your sweet cravings. With its light texture and delightful strawberry frosting, it's a must-make for your next occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Blender
- Frying Pan
- Oven
- Food Processor
Ingredients
- 16 oz strawberries rinsed and with tops cut off
- 1 box white cake mix
- 3 eggs
- 3/4 cup vegetable oil
- 3 oz strawberry jello mix
- 1/4 cup unsalted butter softened
- 4 oz cream cheese softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 1/4 cup strawberry puree
Instructions
- Preheat your oven to 350°F. This is important as it sets the stage for even baking. A well-preheated oven helps your cake rise beautifully!
- Begin by adding your strawberries to a blender or food processor. Blend them until smooth, as you'll need 1 cup of pureed strawberries for the cake batter and an additional ¼ cup for the frosting. The puree should be a vibrant pink color, indicating ripe strawberries.
- In a large bowl, mix together the cake mix, eggs, and vegetable oil until well combined. You'll want a smooth batter with no lumps. The mixture should be thick and slightly glossy.
- Add the strawberry jello mix and 1 cup of the strawberry puree to the batter. Stir well until everything is incorporated. The batter should now have a lovely pink tint, thanks to the strawberries and jello.
- Pour the batter into a greased 9x13-inch pan. Spread it evenly with a spatula to ensure it cooks uniformly. Look for any air bubbles and gently tap the pan to release them.
- Place the cake in the preheated oven and bake for 30 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean. The top should be lightly golden.
- Once baked, let the cake cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. This step is crucial to prevent a soggy bottom.
- While the cake is cooling, prepare the frosting. In a mixing bowl, cream together the butter and cream cheese until smooth and fluffy. This should take about 2 to 3 minutes. The mixture should be pale and creamy.
- Add the vanilla extract, powdered sugar, and the remaining ¼ cup of strawberry puree to the frosting mixture. Mix until combined and fluffy. The frosting should be thick enough to spread easily but not too stiff.
- Once the cake has cooled completely, frost the top with the strawberry frosting. Use a spatula to spread it evenly. I love to decorate with additional sliced strawberries for an extra touch. Enjoy your delicious creation!
Notes
- Tip 1: To store leftovers, keep the cake covered in the fridge. This will help maintain its freshness for up to three days.
- Tip 2: You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
- Tip 3: This cake pairs wonderfully with a scoop of vanilla ice cream or fresh whipped cream on top for added indulgence.
- Tip 4: Feel free to experiment by adding other fruits, such as blueberries or raspberries, to the batter for a mixed berry version.
- Tip 5: For an impressive presentation, serve slices of the cake with a drizzle of strawberry puree on the plate.