Strawberry Sheet Cake Recipe
This made from-scratch strawberry sheet cake is topped with a homemade cream cheese frosting made with fresh strawberries.
Servings: 12
Calories: 658kcal
Ingredients
- ½ cup salted butter, softened
- 1½ cups white granulated sugar
- ¾ cup whole milk
- 3 large eggs
- 3 ounce packet strawberry Jello powder
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Strawberry Cream Cheese Frosting
- 8 ounces cream cheese
- 4 cups powdered sugar
- 1 cup diced strawberries
Instructions
- Preheat your oven to 350 degrees and grease a 9x13 inch baking dish with butter or nonstick cooking spray.
- Combine your butter and sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together until smooth.
- Once the butter and sugar are smooth, add the eggs and milk. Mix again until the eggs and milk are blended with the creamed sugar.
- Gently whisk in the Jello powder, flour, baking powder, and baking soda. Mix until no pockets of flour or other dry ingredients remain in the cake batter.
- Pour the cake batter into the prepared pan and use a spatula to smooth out the top.
- Bake your cake for 45 minutes, or until a toothpick can be cleanly removed from the center of the pan.
- Remove the cake from the oven and allow it to cool on the counter for 45 minutes.
- Once the cake has cooled, prepare the frosting by using a hand mixer to whisk the cream cheese, powdered sugar, and diced strawberries together on medium-high speed. Mix until smooth.
- Use a spatula to spread the frosting over the cake evenly.
- Slice, serve and enjoy!
Notes
While it’s not required, a second chilling period after the cake has been frosted will help the frosting firm up a bit, making it easier to get nice, clean slices.
The strawberries make this frosting a little softer and more temperamental than regular
cream cheese frostings. As a result, I recommend storing this cake in the fridge until it is
ready to be served. You can store any leftover cake in the refrigerator covered with plastic wrap or transferred to an airtight container for up to 3 days.
cream cheese frostings. As a result, I recommend storing this cake in the fridge until it is
ready to be served. You can store any leftover cake in the refrigerator covered with plastic wrap or transferred to an airtight container for up to 3 days.
Nutrition
Calories: 658kcal | Carbohydrates: 106g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 320mg | Potassium: 129mg | Fiber: 1g | Sugar: 81g | Vitamin A: 820IU | Vitamin C: 7mg | Calcium: 81mg | Iron: 2mg