How to Make Strawberry Sheet Cake

Everything is bigger in Texas—and sheet cakes are no exception. In the Lone Star State, they do things differently than the rest of the country when it comes to single-layer cakes. This strawberry sheet cake is loaded with fresh strawberry flavor and perfect for large gatherings because this sheet cake is the size of Texas!

What is Texas Sheet Cake?

While most bakers prepare sheet cakes in 13-by-9-inch cake pans, it’s common in Texas to see sheet cakes baked in actual sheet pans (also known as jelly roll pans).

The original Texas sheet cake recipe is made with a thin, decadent, ultra-moist layer of chocolate cake topped with a poured fudge icing and chopped walnuts. This strawberry sheet cake recipe is a variation on the classic, swapping the chocolate cake for a strawberry-flavored sheet cake made using a simple box of white cake mix, strawberry gelatin and chopped strawberries.

Finished with a light mascarpone buttercream made with fresh pureed strawberries, it’s sweetened with just enough powdered sugar to draw out all the natural sweetness of the berries.

Editor’s Tip: If you’ve never added gelatin to cake before, you’ve been missing out. Not only does the gelatin flavor and color the cake, but it also impacts the cake’s overall texture, making it ultra moist, tender and lighter than air. Find more tricks for cooking with gelatin.

How to Make Strawberry Sheet Cake

This recipe makes about 36 pieces of sheet cake.

Ingredients

Lauren Habermehl for Taste of Home

• 1 box white cake mix
• 1 package (3 ounces) strawberry gelatin
• 3 tablespoons sugar
• 3 tablespoons all-purpose flour
• 1 cup water
• 1/2 cup canola oil
• 2 large eggs, room temperature
• 1 cup fresh strawberries, finely chopped

Frosting:

• 1 cup butter, room temperature
• 1 cup mascarpone cheese, room temperature
• 1/2 cup fresh strawberries
• 1/4 teaspoon salt
• 3 to 4 cups powdered sugar

Editor’s Tip: This is the best white cake mix, according to our Test Kitchen experts.

Tools You’ll Need

Jelly Roll Pan

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Stand Mixer

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Icing Spatula

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• Jelly Roll Pan: This odd-sized pan is one worth having in the pantry if you’re a regular baker.
• Stand Mixer: Whether you’re making cake batter or frosting, a stand mixer is a must!
• Icing Spatula: For a professional-looking finish, use an offset spatula like this to spread the frosting.

Directions

Step 1: Prep a half-sheet pan

Lauren Habermehl for Taste of Home

Preheat oven to 350°F. Line the bottom of an 18-by-13-inch half-sheet pan with parchment (not waxed paper) and grease with butter or cooking spray.

Step 2: Whisk together dry ingredients

Lauren Habermehl for Taste of Home

In a large bowl, combine cake mix, gelatin, sugar and flour.

Step 3: Add wet ingredients

Lauren Habermehl for Taste of Home

Add water, oil and eggs; beat on low speed for 30 seconds. Beat on medium 2 minutes.

Step 4: Fold in strawberries

Lauren Habermehl for Taste of Home

Fold in chopped strawberries. Transfer to the prepared sheet pan.

Step 5: Bake sheet cake

Lauren Habermehl for Taste of Home

Bake the strawberry sheet cake until a toothpick inserted in the center comes out clean, about 14-16 minutes. Cool completely.

Step 6: Pulse berries

Lauren Habermehl for Taste of Home

For the frosting, pulse the strawberries in a food processor until almost smooth—a few small bits and pieces are fine.

Step 7: Make strawberry frosting

Lauren Habermehl for Taste of Home

Next, in the bowl of a stand mixer, beat butter and mascarpone until fluffy; 3-5 minutes. (If you don’t have mascarpone, use light cream cheese instead.) Then, mix in the salt and strawberries.

Gradually mix in enough confectioners’ sugar to reach your desired consistency and level of sweetness.

Step 8: Frost cake

Lauren Habermehl for Taste of Home

Spread frosting over the top of the cooled cake.

Step 9: Decorate and serve

Lauren Habermehl for Taste of Home

Decorate the strawberry sheet cake with fresh strawberries, as desired, and serve.

How to Store Strawberry Sheet Cake

Lauren Habermehl for Taste of Home

This strawberry sheet cake may be stored in the refrigerator, covered tightly, for up to 5 days. Remove from fridge 30-60 minutes before serving to allow the cake and frosting to come to room temperature. For best results, we suggest not topping the cake with fresh berries until you’re ready to serve.

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LAUREN HABERMEHL FOR TASTE OF HOME

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