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Strawberry Sheet Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, mix cake mix, oil, eggs, buttermilk, strawberry puree, and vanilla extract until well combined.
  3. Pour batter into prepared pan and spread evenly.
  4. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
  5. Let cake cool completely in the pan.
  6. For the frosting, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
  7. Fold in the crushed freeze-dried strawberries and whip until fluffy and spreadable.
  8. Spread frosting evenly over the cooled cake.
  9. 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

Find it online: https://yumfoodusa.com/strawberry-sheet-cake/