Short Description

This Strawberry Texas Sheet Cake is a luscious, moist dessert bursting with sweet strawberry flavor. Made with strawberry cake mix and pie filling, and topped with a rich cream cheese strawberry frosting, it’s an eye-catching and irresistible treat perfect for large gatherings, holidays, or spring and summer celebrations.

Why You’ll Love This Recipe

Perfect for a crowd: Baked in a jelly roll pan, this sheet cake yields up to 48 servings—ideal for parties, potlucks, and family events.
Moist and flavorful: The addition of strawberry pie filling keeps the cake exceptionally tender and fruity.
Simple but impressive: Uses boxed mix with easy enhancements to create a bakery-worthy dessert.
Velvety frosting: The cream cheese strawberry frosting is thick, smooth, and naturally pink from real berries.
Make-ahead friendly: Best served chilled, making it a great option for prepping the day before your event.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

strawberry cake mix (15.25 oz box)
strawberry pie filling (22 oz can)
large eggs

For the Frosting:

cream cheese (softened)
vanilla extract
unsalted butter (softened)
powdered sugar
fresh strawberries (washed and sliced)

Directions

Make the Cake:

Preheat oven to 350°F (175°C) and grease an 11×17-inch jelly roll pan.
In a large mixing bowl, combine the strawberry cake mix and eggs using a wooden spoon until smooth.
Gently fold in the strawberry pie filling, mixing just until incorporated.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely in the pan before frosting.

Make the Frosting:

In a large bowl, beat the cream cheese, vanilla extract, and softened butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Mash enough fresh strawberries to yield ½ cup (excluding juice).
In a small saucepan, cook the mashed berries over medium heat until thickened into a puree, about 10 minutes.
Transfer the puree to the freezer for 10–15 minutes to cool.
Once cooled, stir the puree into the frosting until fully blended.
Spread the frosting evenly over the cooled cake.
Refrigerate for at least 6–8 hours or overnight for best slicing. Garnish with fresh strawberry slices before serving if desired.

Servings and timing

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 48 servings
Calories: Approximately 140 kcal per serving

Variations

Use different pie fillings: Try raspberry or cherry pie filling for a twist on the original flavor.
Add crunch: Sprinkle crushed freeze-dried strawberries or chopped pecans on top of the frosting.
Chocolate variation: Add a handful of mini white chocolate chips to the batter before baking.
Layered version: Bake in two 9×13-inch pans for a stacked cake with frosting between layers.
Strawberry lemon combo: Add 1–2 teaspoons of lemon zest to the frosting for a tangy contrast.

Storage/Reheating

Storage: Keep the cake covered in the refrigerator for up to 5 days.
Freezing: Freeze frosted or unfrosted cake in individual portions, well-wrapped, for up to 2 months. Thaw in the refrigerator overnight.
Reheating: This cake is meant to be served cold or at room temperature—do not reheat.

FAQs

Can I use homemade strawberry cake instead of boxed mix?

Yes, you can substitute with your favorite homemade strawberry cake recipe. Just ensure the batter consistency matches that of a standard cake mix.

What’s the purpose of strawberry pie filling?

It adds moisture and boosts the strawberry flavor while providing a luscious, almost jam-like texture throughout the cake.

Can I skip the strawberry puree in the frosting?

You can omit it, but the frosting will lose its pink color and fresh strawberry flavor. You may replace it with a bit of strawberry jam in a pinch.

How do I ensure the frosting doesn’t turn runny?

Cool the strawberry puree fully before mixing into the frosting, and avoid adding too much juice from the berries.

Can I use frozen strawberries in the frosting?

Yes, thaw and drain them first. Be sure to cook down the puree to avoid excess moisture.

Is this cake overly sweet?

Despite the use of cake mix and frosting, the cream cheese balances the sweetness nicely. You can reduce the powdered sugar slightly if preferred.

Can I bake this in a different pan?

Yes, you can use two 9×13-inch pans or a 12×18-inch half-sheet pan. Adjust baking time as needed and check for doneness with a toothpick.

How far in advance can I make this?

This cake is ideal for making a day ahead. The flavors develop as it chills, and the frosting firms up nicely overnight.

Can I use low-fat cream cheese or butter?

You can, though the texture and richness of the frosting may be affected slightly.

What’s the best way to slice this cake cleanly?

Use a sharp knife wiped clean between cuts, and ensure the cake has been thoroughly chilled for at least 6 hours.

Conclusion

Strawberry Texas Sheet Cake is a vibrant, crowd-pleasing dessert that delivers both flavor and visual appeal. With its ultra-moist strawberry base and decadent cream cheese strawberry frosting, it’s a delightful twist on the traditional Texas sheet cake. Whether you’re hosting a party, contributing to a potluck, or planning a festive occasion, this easy-to-make cake is sure to impress and satisfy any sweet tooth.

Strawberry Texas Sheet Cake

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A moist and luscious strawberry Texas sheet cake made with strawberry pie filling and cake mix, topped with a rich and velvety cream cheese strawberry frosting — perfect for feeding a crowd.

Author: Mari
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 48 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and grease an 11×17-inch jelly roll pan.
In a large bowl, mix together the cake mix and eggs with a wooden spoon until combined.
Gently fold in the strawberry pie filling.
Spread the batter evenly into the prepared pan.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake completely before adding the frosting.
To make the frosting, beat cream cheese, vanilla extract, and softened butter in a bowl until creamy and smooth.
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Mash enough fresh strawberries to yield 1/2 cup (excluding juice).
In a small saucepan, cook the mashed berries and their juice over medium heat for about 10 minutes, until thickened into a puree.
Transfer the strawberry puree to the freezer for 10–15 minutes to cool quickly.
Stir the cooled strawberry puree into the cream cheese frosting until fully combined.
Spread the frosting evenly over the cooled cake.
Refrigerate the cake for at least 6–8 hours or overnight for clean slicing. Garnish with fresh strawberry slices if desired before serving.

Notes

Use a jelly roll pan for ideal thickness and even baking.
Cool the strawberry puree fully before mixing into the frosting to prevent thinning.
Refrigerating the cake overnight helps it slice cleanly and enhances flavor.

Nutrition

Serving Size: 1 slice
Calories: 140
Sugar: 17g
Sodium: 120mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg