Description
This strawberry sheet cake is soft, moist, and topped with a luscious cream cheese strawberry frosting. It is bursting with real strawberry flavor and simple to make.
Ingredients
- Cake: 1 box (15.25 ounces) strawberry cake mix
- Cake: 1 cup pureed fresh strawberries (about 1½ cups whole berries)
- Cake: ½ cup milk
- Cake: ½ cup vegetable oil
- Cake: 3 large eggs
- Cake: 1 teaspoon vanilla extract
- Frosting: 8 ounces cream cheese, softened
- Frosting: ½ cup unsalted butter, softened
- Frosting: 1 teaspoon vanilla extract
- Frosting: 3½ cups powdered sugar
- Frosting: ½ cup cooked strawberry puree
- Garnish: Sliced fresh strawberries (optional)
Instructions
- Prepare strawberry puree: Cook 1½ cups chopped strawberries over medium heat for 8–10 minutes, stirring occasionally, until thick and jam-like. Cool completely.
- Preheat oven to 350°F. Grease and flour a 12×17-inch jelly roll pan (or 9×13 pan).
- Make the cake batter: Combine cake mix, cooled strawberry puree, milk, oil, eggs, and vanilla in a large bowl. Beat on medium speed for 2 minutes until smooth.
- Bake: Pour batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the frosting: Beat cream cheese, butter, and vanilla until creamy. Gradually add powdered sugar and beat until smooth. Add the cooked strawberry puree and mix until light and fluffy.
- Frost and serve: Spread frosting evenly over the cooled cake. Garnish with sliced strawberries if you wish. Chill for 30 minutes before slicing.
Notes
- Use a 12×17-inch jelly roll pan for a thinner cake or a 9×13 pan for a thicker cake.
- Cool the cake completely before applying the frosting.
- Chill the frosted cake for 30 minutes before you cut and serve it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American