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Pink strawberry cake with pink icing and a fresh strawberry

Strawberry Sheet Cake

A pretty pink cake recipe that has the best fresh strawberry flavors and a sweet homemade icing in a sheet pan is our Strawberry Sheet Cake.
Course Dessert
Cuisine American
Keyword Strawberry Sheet Cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 pieces
Calories 354kcal


  • Jelly Roll Pan
  • Silicone Spatula
  • Stand Mixer
  • Liquid Measuring Cup



  • 1 box white cake mix
  • 3 ounces strawberry gelatin
  • 3 tablespoons flour
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 4 eggs
  • 16 ounces strawberries pureed and divided


  • 1/2 cup strawberry puree
  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar



  • Preheat oven to 350°F and grease a 10" x 15" jelly roll pan.
  • Using a food processor or blender, puree strawberries to get about 2 cups of puree. Set aside 1/2 cup of puree.
  • Mix all cake ingredients together and bake according to the directions on the box. Check around 25 - 30 minutes with a toothpick or cake tester and adjust time as needed.
  • Allow cake to cool before frosting.


  • Beat cream cheese and butter until smooth.
  • Mix in puree and powdered sugar and beat until smooth. Frost a cool cake and refrigerate until serving.


Calories: 354kcal | Carbohydrates: 47g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 289mg | Potassium: 146mg | Fiber: 1g | Sugar: 37g | Vitamin A: 346IU | Vitamin C: 17mg | Calcium: 55mg | Iron: 1mg