Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

One of my fondest childhood memories is helping my mum bake strawberry treats for my birthday. The kitchen would smell sweet and fruity, and my sister and I would sneak bites of strawberry frosting before it ever made it to the cake. That’s why today, I’m thrilled to share my Easy Strawberry Sheet Cake Using Cake Mix recipe. It’s one of those recipes that’s simple, comforting, and perfect for bringing family and friends together. The bright pink strawberry flavor, soft texture, and easy preparation make it a staple in my kitchen, especially for busy weekdays when I want something delightful without spending hours at it.

This recipe uses a boxed cake mix, but don’t let that fool you it tastes like homemade magic. With just a few simple ingredients and a touch of love, you can create a cake that’s moist, fluffy, and packed with strawberry goodness. I like to think of this cake as a hug on a plate.

I’ve made this Easy Strawberry Sheet Cake Using Cake Mix countless times for birthdays, school parties, and even cozy Sunday tea times. Every time I serve it, it brings smiles, laughter, and often a few crumbs on the floor from impatient little hands.

Why I Love Making This Recipe

There’s something truly special about a sheet cake. It’s forgiving, simple, and endlessly adaptable. I love this strawberry version because:

It’s quick – Perfect for busy moms, students, or anyone who wants a dessert without the fuss.
It’s visually stunning – The vibrant pink hue of the strawberry cake paired with a creamy frosting always wows.
It brings people together – Everyone gathers around, sharing stories while sneaking spoonfuls of frosting.
It’s nostalgic – It reminds me of my childhood, strawberry-scented kitchen, and those small, precious moments with family.

What I love most is how this cake makes me feel connected — not just to my family, but to the memories of my own childhood and the joy of creating something sweet with my hands.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need:

1 box (15.25 oz) strawberry cake mix
1 small box (3.4 oz) strawberry instant pudding mix
4 large eggs
1/2 cup vegetable oil
1 cup water
1/2 cup sour cream
1 tsp vanilla extract
1 cup chopped fresh strawberries (optional, for extra flavor)

For the frosting:

1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
2 tsp vanilla extract
1/2 cup finely chopped fresh strawberries or 2–3 tbsp strawberry purée

Little kitchen secrets:

Always use room-temperature eggs and butter this helps your cake rise evenly and stay super moist.
Folding in fresh strawberries gently ensures they don’t sink to the bottom.
If you like a more intense strawberry flavor, a teaspoon of strawberry extract in the batter can make your cake sing!

How I Make It, Step by Step

Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
In a large mixing bowl, combine the strawberry cake mix and instant pudding mix. This ensures the cake will stay soft and fluffy.
Add the eggs, vegetable oil, water, sour cream, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth.
Gently fold in chopped strawberries if you’re using them.
Pour the batter evenly into the prepared pan. Smooth the top with a spatula.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the frosting: Beat butter and cream cheese together until creamy. Gradually add powdered sugar and vanilla, then fold in strawberry purée or chopped strawberries.
Once the cake cools completely, frost generously and spread evenly.

How I Serve It at Home

I love serving this cake straight from the pan no fuss, just simple slices on dessert plates. Sometimes, I garnish with fresh strawberries on top or a light dusting of powdered sugar for a pretty touch. It’s perfect with a cup of tea or a cold glass of milk. For parties, I like cutting it into small squares and placing them on a platter; the colorful strawberry hue is always a hit.

Storage, Reheating & Make-Ahead Tips

Storage: Cover the frosted cake tightly with plastic wrap and store in the fridge for up to 5 days.
Make-ahead: You can bake the cake a day ahead. Wrap unfrosted cake in plastic and refrigerate; frost right before serving.
Freezing: Slice into squares, wrap individually in plastic, and freeze for up to 3 months. Thaw in the fridge overnight.

100-Word Short Version

This Easy Strawberry Sheet Cake Using Cake Mix is the perfect quick dessert. Combining boxed strawberry cake, instant pudding, and a few simple ingredients, it bakes up soft, moist, and irresistibly sweet. I fold in fresh strawberries for extra flavor and top it with creamy cream cheese frosting blended with strawberry purée. It’s perfect for birthdays, school parties, or a cozy family treat. Serve chilled or at room temperature, and watch it disappear! This recipe brings nostalgia, simplicity, and a vibrant burst of strawberry flavor to your kitchen with minimal effort and maximum joy.

Conclusion

This Easy Strawberry Sheet Cake Using Cake Mix is more than just a dessert it’s a way to create memories, celebrate small joys, and share love through baking. Every bite carries sweetness and nostalgia, and it’s always a joy to see smiles around my table. Whether it’s a birthday, a school party, or a quiet afternoon treat, this cake never disappoints. I hope you enjoy baking it as much as I do and that it brings warmth, laughter, and that special “homemade” feeling to your home.

Ingredients

Instructions

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