What if we told you that a simple box of strawberry Jello could transform your next dessert into a nostalgic, bakery-quality treat? This homemade strawberry sheet cake is a universally loved delight that defies the belief that only intricate recipes deliver exceptional taste. Perfectly moist, rich with the essence of real strawberries, and crowned with a silky strawberry cream cheese frosting, this cake is the ideal marriage of ease and indulgence.
Why You’ll Love This Recipe
- Made with fresh strawberry puree for authentic fruit flavor
- Soft, moist texture thanks to buttermilk and whipped butter
- No fancy equipment needed—just one bowl and a baking dish
- Versatile enough for birthdays, potlucks, or casual desserts
- The strawberry cream cheese frosting takes it to the next level
Ingredients
Fresh Strawberry Cake
- 1 cup (2 sticks) butter, softened
- 1 box (3 oz) strawberry Jello
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup fresh strawberry puree
Strawberry Cream Cheese Frosting
- 4 oz cream cheese, softened (half a package)
- 1/4 cup (1/2 stick) butter, softened
- 3 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup fresh strawberry puree
How to Make Homemade Strawberry Sheet Cake
- Preheat & Prep: Preheat oven to 350°F and position the rack in the center. Grease a 9×13-inch baking dish with non-stick spray.
- Cream Base: In a large bowl, beat butter, sugar, and strawberry Jello for 2-3 minutes until light and fluffy.
- Add Eggs & Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine: Mix in half of the dry ingredients, followed by the buttermilk, then the remaining dry mix. Stir until just combined.
- Add Puree: Gently fold in the strawberry puree. Avoid over-mixing to keep the cake airy.
- Bake: Pour batter into the baking dish and smooth the top. Bake for 38-42 minutes. Check for doneness with a toothpick.
- Cool: Let the cake cool completely before frosting.
Helpful Tips
- Allow eggs and butter to come to room temperature for smoother blending.
- Use a blender or food processor to make a smooth strawberry puree.
- Avoid overbaking by checking the cake at the 38-minute mark.
- Chill the frosting slightly for easier spreading.
Substitutions And Variations
- No buttermilk? Substitute with 1/2 cup milk + 1/2 tablespoon vinegar or lemon juice.
- Jello-free version: Skip the Jello and increase the strawberry puree slightly for a natural version.
- Cupcake variation: Use the same batter for cupcakes. Adjust baking time to 18-22 minutes.
- Add-ins: Mix in mini chocolate chips or chopped strawberries for extra flair.
Frequently Asked Questions
Can I use frozen strawberries? Yes, just thaw and drain well before pureeing.
Can I make this cake ahead of time? Absolutely. The cake can be baked a day in advance and frosted before serving.
Is the Jello necessary? It adds color and a concentrated strawberry flavor but can be omitted for a more natural taste.
Storage Instructions
Keep the frosted cake in an airtight container in the refrigerator for up to 4 days. For extended storage, wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months.
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Conclusion
This homemade strawberry sheet cake blends nostalgic ingredients with fresh touches for a dessert that’s both simple and satisfying. Whether you’re celebrating a milestone or just treating yourself, this cake is guaranteed to be a hit. Try it out, let us know how it turned out, and don’t forget to explore our other fruity desserts!
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Homemade Strawberry Sheet Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
Homemade strawberry sheet cake made with fresh strawberry puree, Jello, and topped with strawberry cream cheese frosting. Make this easy, vibrant dessert and share your results!
Ingredients
For the Cake:
1 cup (2 sticks) butter, softened
1 box (3 oz) strawberry Jello
1 3/4 cups granulated sugar
3 large eggs, at room temperature
1/2 tsp vanilla extract
2 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup fresh strawberry puree
For the Frosting:
4 oz cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/4 cup fresh strawberry puree
Instructions
- Preheat & Prep: Preheat oven to 350°F and position the rack in the center. Grease a 9×13-inch baking dish with non-stick spray.
- Cream Base: In a large bowl, beat butter, sugar, and strawberry Jello for 2-3 minutes until light and fluffy.
- Add Eggs & Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Combine: Mix in half of the dry ingredients, followed by the buttermilk, then the remaining dry mix. Stir until just combined.
- Add Puree: Gently fold in the strawberry puree. Avoid over-mixing to keep the cake airy.
- Bake: Pour batter into the baking dish and smooth the top. Bake for 38-42 minutes. Check for doneness with a toothpick.
- Cool: Let the cake cool completely before frosting.
Notes
Bring eggs and butter to room temp for best texture.
Use a blender for a smooth strawberry puree.
Check doneness at 38 minutes with a toothpick.
Chill frosting slightly for easier application.
- Prep Time: 20 minutes
- Cook Time: 40 minutes