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Strawberry Sheet Cake

This delicious Strawberry Sheet Cake tastes like Summer in a bite!
Course Dessert
Cuisine American
Keyword sheet cake, strawberry
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 12 servings

Ingredients

Strawberry Puree

  • 2 cups hulled and chopped strawberries
  • 2 tbsp granulated sugar
  • 2 tbsp water

Cake

  • 1 cup granulated sugar
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 2 tsp vanilla extract
  • 4 tbsp Strawberry Jello
  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup sour cream
  • 1 cup strawberry puree

Strawberry Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 5 cups powdered sugar 
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream
  • Leftover strawberry puree

Garnish

  • Strawberries, sliced in half
  • Lemon zest

Instructions

Strawberry Puree

  • Add strawberries to a small saucepan over medium heat. Add the sugar and water. Cook the fruit for 10-15 minutes, stirring every few minutes until the berries start to break down. Remove from heat and cool slightly. Add the cooked strawberries to a blender, and blend until smooth. Place into a container with a lid, and refrigerate until fully cooled for 2 hours or overnight.

Cake

  • Preheat the oven to 350 degrees. In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the vegetable, oil, and vanilla extract and beat the mixture for about 30 seconds. Add in the strawberry puree, strawberry jello and sour cream and mix until incorporated. Add the baking powder, baking soda and salt, then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined.
    Spray a 9x13 baking pan with baking spray. Pour the batter into the pan evenly. Bake for 50 minutes to an hour, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool completely on a wire rack.

Frosting

  • Add butter, cream cheese and powdered sugar to a stand mixer. Mix on medium speed while adding vanilla and heavy cream. Set aside.

Assembly

  • Remove the cake from the pan and place it on a cake plate.
    Spread the frosting over the surface of the cake.  Add about 5-6 tablespoons of the strawberry puree on top of the frosting spacing the tablespoons out. Use a knife or an offset spatula to swirl the puree into the frosting.
    Garnish the cake with strawberry halves and lemon zest.