Introduction & Inspiration: Effortless Strawberry Intensity!
This Strawberry Sheet Cake is an absolute dream for strawberry lovers! I’m captivated by how it delivers such intense, vibrant strawberry flavor throughout both the cake and the frosting. And the best part? It starts with a simple cake mix, making it incredibly easy to whip up.
The inspiration for this recipe came from wanting a truly strawberry-saturated cake, going beyond just adding fresh fruit. Incorporating strawberry gelatin into the cake batter itself is a clever trick that boosts the flavor and gives it a beautiful pink hue. Pairing it with a fresh strawberry mascarpone frosting takes it over the top!
Sheet cakes are also wonderfully unfussy. They’re easy to bake, easy to frost, easy to transport, and easy to serve to a crowd. This recipe combines that convenience with truly delicious, impressive results.
If you’re looking for a straightforward yet stunning dessert that screams “strawberry,” this sheet cake is it. It’s perfect for parties, potlucks, or simply satisfying a serious strawberry craving.
Nostalgic Appeal (Sheet Cake Suppers & Jell-O Fun)
There’s a comforting nostalgia associated with sheet cakes. They remind me of community gatherings, school events, and family celebrations where a big, frosted cake was always welcome. Simple, shareable, and always delicious.
This recipe also incorporates strawberry gelatin mix right into the cake batter – a technique that has a fun, slightly retro vibe! It brings back memories of colorful Jell-O desserts. But here, it serves a brilliant purpose: intensifying the strawberry flavor and color of the cake itself.
Combining the ease of a sheet cake with the familiar flavor of strawberry creates a dessert that feels both nostalgic and delightfully fresh. It’s comforting in its simplicity, yet exciting in its flavor intensity.
Making this cake feels easy and approachable, perfect for relaxed baking sessions. It delivers that homemade satisfaction without requiring complex pastry skills. Pure, simple joy.
Homemade Focus (Smart Shortcuts, Gourmet Taste)
I’m all for homemade taste, but I also appreciate smart shortcuts that make baking more accessible. This Strawberry Sheet Cake perfectly balances convenience with homemade quality. It starts with a cake mix but ends with a truly special dessert.
Using a white cake mix provides a reliable, fluffy base, saving time on measuring multiple dry ingredients. The real homemade magic comes from enhancing that base with gelatin, fresh strawberries, and, most importantly, the incredible strawberry mascarpone frosting.
That frosting! Whipping fresh strawberry puree into a blend of butter and rich mascarpone cheese creates a frosting that is leagues beyond any canned frosting. It’s creamy, slightly tangy, bursting with real fruit flavor, and gives the cake a gourmet touch.
This recipe proves you can achieve impressive, “tastes-like-scratch” results even when incorporating a few convenient shortcuts. It’s about smart baking that delivers big on flavor.
Flavor Goal: Ultimate Strawberry Experience
The flavor goal here is clear: an intense, multi-layered strawberry experience. We want the cake itself to be moist, tender, and distinctly strawberry-flavored, not just vaguely fruity. The frosting should complement this with creamy richness and more authentic strawberry taste.
The combination of strawberry gelatin and finely chopped fresh strawberries in the cake batter ensures strawberry flavor permeates every bite. The gelatin adds flavor depth and color, while the fresh berries provide bursts of juicy fruitiness. The coffee added to the batter (a classic trick) deepens the cake’s overall flavor without tasting like coffee.
The frosting aims for creamy, slightly tangy richness from the butter and mascarpone, balanced by confectioners’ sugar. Pureed fresh strawberries are key here, providing natural flavor and color, making the frosting truly special.
The final result should be undeniably strawberry, from the pink-hued cake crumb to the fruit-infused frosting. It’s sweet, slightly tangy, creamy, and utterly delicious.
Ingredient Insights: Building the Strawberry Layers
Let’s look at how each ingredient contributes to this strawberry sensation:
CAKE:
- White Cake Mix: Our convenient starting point – provides flour, sugar, leavening.
- Strawberry Gelatin: The flavor powerhouse! Adds intense strawberry flavor, color, and helps retain moisture.
- Sugar & All-Purpose Flour: Added to the mix likely to adjust texture and sweetness balance with the gelatin.
- Water, Canola Oil, Large Eggs: Standard cake mix additions for moisture, richness, and structure. Room temperature eggs incorporate best.
- Finely Chopped Fresh Strawberries: Folded in last, providing pockets of real fruit texture and fresh flavor.
FROSTING:
- Fresh Strawberries (Pureed): The core flavor and color for the frosting. Pureeing breaks them down smoothly.
- Butter (Softened): Provides classic buttercream richness and structure.
- Mascarpone Cheese (Room Temperature): Adds incredible creaminess, richness, and a subtle tang that’s less sharp than cream cheese. Makes the frosting luxurious! Ensure it’s at room temperature for smooth blending.
- Salt: Balances the sweetness of the powdered sugar and enhances flavors.
- Confectioners’ Sugar: Sweetens and thickens the frosting to a spreadable consistency.
Optional Garnish:
- Additional Fresh Strawberries: For decoration.
Essential Equipment: Sheet Pan Simplicity
This recipe keeps the equipment straightforward:
- 15x10x1-inch Baking Sheet (Jelly Roll Pan): The specific size for a sheet cake. Ensures even baking and the right thickness.
- Parchment Paper: Essential for lining the pan, preventing sticking, and easy removal.
- Large Mixing Bowls: For batter and frosting.
- Electric Mixer (Handheld or Stand): Necessary for beating the cake batter and whipping the frosting until fluffy.
- Food Processor or Blender: For pureeing the strawberries for the frosting.
- Rubber Spatula / Offset Spatula: For folding ingredients and spreading batter/frosting.
- Wire Rack: For cooling the cake completely.
Standard tools for a wonderfully easy cake!
List of Ingredients with Measurements (Ready to Bake!)
Here’s your checklist for this strawberry-packed sheet cake:
CAKE:
- 1 box (13-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- ½ cup canola oil
- 2 large eggs, room temperature, beaten
- 1 cup finely chopped fresh strawberries
- Cooking spray
FROSTING:
- ½ cup fresh strawberries
- 1 cup butter, softened
- 1 cup mascarpone cheese, room temperature
- ¼ teaspoon salt
- 3-½ cups confectioners’ sugar
Optional Garnish:
- Additional fresh strawberries
Having everything measured and ready makes the process seamless!
Step-by-Step Instructions: Easy Assembly, Delicious Results
Let’s bake this simple and flavorful Strawberry Sheet Cake:
1. Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Line the bottom of a 15x10x1-inch baking sheet with parchment paper.
Coat the parchment paper and the sides of the pan with cooking spray.
2. Combine Dry Cake Ingredients:
In a large bowl, combine the white cake mix, strawberry gelatin powder, granulated sugar, and all-purpose flour. Whisk them together briefly to distribute everything evenly.
3. Add Wet Cake Ingredients:
Add the water, canola oil, and beaten eggs to the dry ingredients.
Beat with an electric mixer on low speed for 30 seconds, just to moisten everything.
Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.
4. Fold in Strawberries:
Gently fold the finely chopped fresh strawberries into the batter using a rubber spatula.
5. Bake the Cake:
Pour the batter into the prepared baking sheet. Spread it evenly to the corners.
Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as sheet cakes bake quickly!
6. Cool the Cake Completely:
Let the cake cool completely in the pan on a wire rack. Ensure it’s fully cool before frosting.
7. Prepare Strawberries for Frosting:
Place the ½ cup of fresh strawberries for the frosting in a food processor or blender.
Pulse or blend until smooth. Set aside.
8. Make the Mascarpone Frosting:
In the bowl of a stand mixer (or using a hand mixer and a large bowl), beat the softened butter and room temperature mascarpone cheese together until light and fluffy, about 3-5 minutes.
Beat in the salt and the pureed strawberries until combined.
Gradually beat in the confectioners’ sugar on low speed until just incorporated.
Increase the speed to medium-high and beat until the frosting is smooth and fluffy.
9. Frost and Garnish:
Spread the strawberry mascarpone frosting evenly over the cooled cake.
Garnish with additional fresh strawberry slices, if desired.
10. Serve:
Slice the cake into squares and serve. Store leftovers covered in the refrigerator. Enjoy!
Troubleshooting: Sheet Cake Success Tips
Sheet cakes are easy, but here are fixes for common issues:
Problem: Cake is Dry
Cause: Overbaking is the most common culprit for thin sheet cakes. Inaccurate measurement of oil/water. Solution: Start checking for doneness at 15 minutes. Use the exact liquid amounts called for in the recipe.
Problem: Cake is Uneven (Higher in Middle or Edges)
Cause: Oven temperature fluctuations; pan not level; batter spread unevenly. Solution: Ensure oven is accurately preheated. Spread batter evenly with an offset spatula. Rotate pan halfway if your oven bakes unevenly.
Problem: Frosting is Too Soft/Runny
Cause: Butter/mascarpone too warm; too much liquid from strawberry puree; insufficient powdered sugar. Solution: Ensure butter/mascarpone are softened but not melted. Add powdered sugar gradually until desired consistency is reached. Chill frosting briefly if needed.
Problem: Cake Sticking to Pan Solution: Use parchment paper and cooking spray as directed. Ensure cake is cooled before attempting removal if needed (though frosting in the pan is easiest).
Tips and Variations: Playing with Flavor and Color
Make this easy sheet cake even more exciting:
- Mascarpone Substitute: If you can’t find mascarpone, you can substitute an equal amount of full-fat cream cheese (softened), but the frosting will be tangier.
- Different Gelatin/Fruit: Try raspberry gelatin with raspberries, or cherry gelatin with chopped cherries.
- Lemon Twist: Add 1 tablespoon of lemon zest to the cake batter for a strawberry-lemon flavor.
- Frosting Boost: Add ½ teaspoon of strawberry extract to the frosting for even more intense flavor.
- Nuts: Fold ½ cup of chopped pecans or walnuts into the cake batter.
- Decoration: Besides strawberries, garnish with white chocolate curls, sprinkles, or toasted coconut.
Serving and Pairing Suggestions: Perfect for Parties
Sheet cakes are made for sharing:
Serving Suggestions:
- Serve chilled or at room temperature, cut into squares.
- Perfect for potlucks, birthdays, BBQs, bake sales, or any large gathering.
- Easy to transport right in its baking pan.
Pairing Suggestions:
- Beverages: Lemonade, iced tea, milk, coffee, or a light sparkling wine.
- Alongside: A scoop of vanilla or strawberry ice cream makes it extra decadent.
Nutritional Information (Approximate, as of March 27, 2025)
Here’s an approximate nutritional breakdown per slice (assuming 15 slices from a 15×10 pan):
- Calories: 307
- Fat: 17g (8g saturated fat)
- Cholesterol: 49mg
- Sodium: 212mg
- Carbohydrate: (Not specified, but likely 35-45g given similar recipes)
- Sugars: (Likely high, 25-35g estimate)
- Protein: (Not specified, likely 2-4g)
Note: Only partial nutrition facts were provided in the original prompt. The carbohydrate and protein values are estimates. This is a sweet treat!
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Strawberry Sheet Cake
Description
This Strawberry Sheet Cake is an absolute dream for strawberry lovers! I’m captivated by how it delivers such intense, vibrant strawberry flavor throughout both the cake and the frosting. And the best part? It starts with a simple cake mix, making it incredibly easy to whip up.
Ingredients
CAKE:
- 1 box (13-1/4 ounces) white cake mix
- 1 package (3 ounces) strawberry gelatin
- 3 tablespoons sugar
- 3 tablespoons all-purpose flour
- 1 cup water
- ½ cup canola oil
- 2 large eggs, room temperature, beaten
- 1 cup finely chopped fresh strawberries
- Cooking spray
FROSTING:
- ½ cup fresh strawberries
- 1 cup butter, softened
- 1 cup mascarpone cheese, room temperature
- ¼ teaspoon salt
- 3–½ cups confectioners’ sugar
Optional Garnish:
- Additional fresh strawberries
Having everything measured and ready makes the process seamless!
Instructions
1. Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C).
Line the bottom of a 15x10x1-inch baking sheet with parchment paper.
Coat the parchment paper and the sides of the pan with cooking spray.
2. Combine Dry Cake Ingredients:
In a large bowl, combine the white cake mix, strawberry gelatin powder, granulated sugar, and all-purpose flour. Whisk them together briefly to distribute everything evenly.
3. Add Wet Cake Ingredients:
Add the water, canola oil, and beaten eggs to the dry ingredients.
Beat with an electric mixer on low speed for 30 seconds, just to moisten everything.
Increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally.
4. Fold in Strawberries:
Gently fold the finely chopped fresh strawberries into the batter using a rubber spatula.
5. Bake the Cake:
Pour the batter into the prepared baking sheet. Spread it evenly to the corners.
Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as sheet cakes bake quickly!
6. Cool the Cake Completely:
Let the cake cool completely in the pan on a wire rack. Ensure it’s fully cool before frosting.
7. Prepare Strawberries for Frosting:
Place the ½ cup of fresh strawberries for the frosting in a food processor or blender.
Pulse or blend until smooth. Set aside.
8. Make the Mascarpone Frosting:
In the bowl of a stand mixer (or using a hand mixer and a large bowl), beat the softened butter and room temperature mascarpone cheese together until light and fluffy, about 3-5 minutes.
Beat in the salt and the pureed strawberries until combined.
Gradually beat in the confectioners’ sugar on low speed until just incorporated.
Increase the speed to medium-high and beat until the frosting is smooth and fluffy.
9. Frost and Garnish:
Spread the strawberry mascarpone frosting evenly over the cooled cake.
Garnish with additional fresh strawberry slices, if desired.
10. Serve:
Slice the cake into squares and serve. Store leftovers covered in the refrigerator. Enjoy!
Recipe Summary and Q&A: Your Easy Sheet Cake Guide
Let’s recap this vibrant Strawberry Sheet Cake!
Summary: This recipe uses a white cake mix enhanced with strawberry gelatin and fresh strawberries for an intensely fruity and moist cake. Baked in a sheet pan, it’s topped with a luxurious, fresh strawberry mascarpone frosting. It’s an easy yet impressive dessert perfect for feeding a crowd.
Q&A:
Q: Why add strawberry gelatin to the cake mix?
A: The gelatin powder adds concentrated strawberry flavor, enhances the pink color naturally, and contributes to a very moist crumb.
Q: What’s the difference between mascarpone and cream cheese in frosting?
A: Mascarpone is an Italian cream cheese that is generally richer, smoother, and less tangy than American cream cheese. It creates a very luxurious, less “cheesecakey” tasting frosting.
Q: Can I use frozen strawberries in the frosting?
A: It’s best to use fresh strawberries, pureed. Frozen strawberries release a lot of water when thawed, which can make the frosting runny. If you must use frozen, thaw and drain them extremely well.
Q: How should I store this cake? A: Due to the mascarpone and fresh fruit in the frosting, store leftovers covered in the refrigerator for up to 3 days.