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Strawberry sheet cake squares with pink frosting and fresh strawberry slices on wooden board.

Mother’s Day Strawberry Sheet Cake

This strawberry sheet cake is soft, pretty, and exactly the kind of dessert that makes people think you worked harder than you did. Fresh strawberry puree, cake mix, and a pink cream cheese frosting turn a simple pan cake into a Mother’s Day dessert that looks sweet and disappears fast.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Servings 12

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 16 ounces fresh strawberries washed and hulled
  • 1 box white cake mix 15.25 ounces
  • 3 large eggs
  • 3/4 cup vegetable oil
  • 1 package strawberry instant gelatin 3 ounces, divided
  • 1/4 cup unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 1/2 teaspoons vanilla extract
  • 3 cups powdered sugar plus more if needed

Instructions

  • Make the Strawberry Puree: Add the strawberries to a food processor or blender and puree until mostly smooth but not completely liquid. Measure out 1 cup of puree for the cake and 2 tablespoons for the frosting. If needed, add a small splash of water to reach 1 cup plus 2 tablespoons total.
    16 ounces fresh strawberries
    Portable food processor blending fresh strawberries on marble countertop with bowl of strawberry puree nearby.
  • Prep the Pan and Oven: Heat the oven to 350°F. Lightly coat a 9x13-inch baking pan with nonstick cooking spray.
  • Start the Cake Batter: In a large bowl, beat the cake mix, eggs, and vegetable oil until well combined.
    1 box white cake mix, 3 large eggs, 3/4 cup vegetable oil
  • Add the Strawberry Ingredients: From the package of strawberry gelatin, measure out 1 teaspoon and set it aside for the frosting. Add the remaining gelatin and 1 cup of strawberry puree to the batter. Mix until smooth and evenly combined.
    1 package strawberry instant gelatin
  • Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
    Strawberry cake batter pouring from glass bowl into rectangular baking pan on marble countertop.
  • Beat the Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy, with no lumps.
    1/4 cup unsalted butter, 4 ounces cream cheese
  • Add Vanilla and Sugar: Mix in the vanilla extract. Gradually add the powdered sugar, beating well after each addition until the frosting is smooth.
    1 1/2 teaspoons vanilla extract, 3 cups powdered sugar
  • Finish the Frosting: Add the reserved 1 teaspoon strawberry gelatin and 2 tablespoons strawberry puree. Beat until fully combined. If the frosting seems too thin, add a little more powdered sugar until it is thick enough to spread.
  • Frost the Cake: Spread the frosting evenly over the cooled cake. Refrigerate until ready to serve. Store leftovers in the refrigerator for up to 5 days.