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.
Servings 20 pieces
Calories 354kcal
Equipment
- Jelly Roll Pan
- Silicone Spatula
- Stand Mixer
- Liquid Measuring Cup
Ingredients
Cake
- 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
Frosting
- 1/2 cup strawberry puree
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
Instructions
Cake
- 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.
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.
Nutrition
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