This strawberry sheet cake is a delightful combination of light, fluffy texture and rich strawberry flavor, finished with a dreamy whipped strawberry frosting. Its vibrant pink hue and fruity sweetness make it a standout dessert for birthdays, holidays, or casual gatherings. Easy to prepare and always a hit, this cake is the perfect treat to brighten any table.
Why You’ll Love This Recipe
This recipe transforms a simple box mix into a stunning homemade cake full of real strawberry flavor. The addition of buttermilk and fresh strawberry puree elevates the cake’s texture and taste, while the whipped cream frosting—with crushed freeze-dried strawberries—adds a naturally fruity, airy finish. Whether served chilled or at room temperature, this cake delivers elegance and ease in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup strawberry puree (fresh or frozen, blended and strained)
- 1 teaspoon vanilla extract
For the Strawberry Whipped Frosting:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/3 cup freeze-dried strawberries, crushed into powder
Directions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, oil, eggs, buttermilk, strawberry puree, and vanilla extract. Mix until well blended.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28–32 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- For the frosting, beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form.
- Gently fold in the crushed freeze-dried strawberries and continue whipping until the mixture is fluffy and spreadable.
- Spread the frosting evenly over the cooled cake.
- Slice and serve, either chilled or at room temperature.
Servings and timing
- Servings: 12 slices
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Calories: Approximately 310 kcal per slice
Variations
- Strawberry Shortcake Twist: Serve each slice with fresh strawberries and a dollop of whipped cream.
- Lemon Strawberry Version: Add 1 tablespoon of lemon zest to the batter for a citrusy brightness.
- Layer Cake: Bake in two 9-inch round pans to create a layered version with frosting between.
- Chocolate Drizzle: Add a drizzle of melted chocolate over the frosting for a richer finish.
- Gluten-Free Option: Use a gluten-free strawberry cake mix and ensure all other ingredients are certified gluten-free.
storage/reheating
Store leftover cake in an airtight container in the refrigerator for up to 4 days. If you prefer to serve the cake at room temperature, allow it to sit out for about 20–30 minutes before serving. The cake can also be frozen (unfrosted) for up to 2 months. For best results, thaw in the refrigerator overnight and frost before serving.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have too much moisture for the frosting. Freeze-dried strawberries provide concentrated flavor without compromising texture.
What type of cake mix works best?
A standard 15.25 oz box of strawberry cake mix is ideal. Look for one with real strawberry flavor.
Can I make this cake in advance?
Yes, you can bake the cake a day ahead. Frost it shortly before serving for the best texture.
Is there a substitute for buttermilk?
You can make a buttermilk substitute by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
How do I make strawberry puree?
Blend fresh or thawed frozen strawberries until smooth, then strain to remove seeds for a refined texture.
Can I use a different frosting?
Yes, cream cheese frosting or buttercream also pairs well with this cake if you prefer a richer option.
How can I make the frosting pinker?
Add a small amount of pink gel food coloring if you want a brighter pink hue without affecting the taste.
Can I use whipped topping instead of heavy cream?
Yes, but the flavor and texture will be slightly different. Use stabilized whipped topping for best results.
Can I bake this in a different pan size?
Yes, adjust the baking time if using smaller or deeper pans. Cupcake versions will bake faster (about 18–22 minutes).
What’s the best way to crush freeze-dried strawberries?
Use a food processor or crush them in a sealed plastic bag with a rolling pin for a fine powder.
Conclusion
Strawberry sheet cake is a beautiful, crowd-pleasing dessert that’s easy to prepare and bursting with flavor. The moist cake and airy strawberry whipped frosting make it a standout for celebrations or simple family treats. With minimal effort and maximum appeal, it’s a sweet success every time.
PrintStrawberry Sheet Cake
A light, fluffy, and vibrantly pink strawberry sheet cake topped with creamy strawberry whipped frosting—sweet, fruity, and the perfect crowd-pleasing dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box strawberry cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup strawberry puree (fresh or frozen, blended and strained)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/3 cup freeze-dried strawberries, crushed into powder
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, mix cake mix, oil, eggs, buttermilk, strawberry puree, and vanilla extract until well combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely in the pan.
- For the frosting, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fold in the crushed freeze-dried strawberries and whip until fluffy and spreadable.
- Spread frosting evenly over the cooled cake.
- Slice and serve chilled or at room temperature.
Notes
- Use room-temperature ingredients for better mixing.
- Ensure cake is completely cooled before frosting to prevent melting.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg