Description
This Easy Strawberry Sheet Cake Using Cake Mix is a quick, moist, and delicious dessert perfect for family gatherings and parties. Bursting with strawberry flavor and topped with creamy strawberry frosting, it’s a nostalgic treat that brings everyone together.
Ingredients
Scale
- 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)
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Mix cake mix and instant pudding in a large bowl.
- Add eggs, oil, water, sour cream, and vanilla. Beat 2 minutes until smooth.
- Fold in chopped strawberries if using.
- Pour batter into pan and smooth top.
- Bake 30–35 minutes or until toothpick comes out clean.
- Prepare frosting: Beat butter and cream cheese until creamy. Add powdered sugar, vanilla, and fold in strawberry purée.
- Cool cake completely, then frost evenly.
Notes
Use room-temperature ingredients for best results. Gently fold in strawberries to prevent sinking. Cake can be made a day ahead and frosted before serving. Store in fridge up to 5 days or freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg