Hi👋 I’m MARILYN, a 34-year-old FROM 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.
I’ll never forget the first time I made a Strawberry Sheet Cake with Cool Whip. It was a sunny Saturday morning, and my niece had insisted on “helping” in the kitchen. She toddled around, giggling and pointing at strawberries, and somehow, by the end of the afternoon, we had this beautiful, pink, fluffy cake that felt like summer wrapped in dessert form. That day, I realized cooking is not just about the ingredients; it’s about laughter, stories, and creating memories.
If you’ve ever wanted a cake that’s light, fruity, and incredibly comforting without a complicated process, this Strawberry Sheet Cake with Cool Whip is your answer. With simple ingredients, a tender crumb, and a dreamy Cool Whip topping, it’s perfect for family gatherings, potlucks, or just an afternoon treat with tea.
Why I Love Making This Recipe
There’s something magical about a sheet cake it’s easy to bake, it feeds a crowd, and it somehow always feels celebratory. My love for Strawberry Sheet Cake with Cool Whip comes from its simplicity and nostalgia. Whenever I slice into that soft, strawberry-scented cake and spread a cloud of Cool Whip on top, I feel like I’m giving a little piece of love to anyone I serve it to.
I also adore the balance of textures. The cake itself is light and fluffy, the strawberry flavor is sweet yet slightly tart, and the Cool Whip adds that creamy, airy finish that makes every bite feel indulgent without being heavy. And let’s be hones this recipe is a showstopper without ever making you sweat in the kitchen.
This recipe reminds me of weekends spent with my family in the garden, where after long hours of sun and laughter, this cake would make its appearance. There’s nothing quite like sharing food that evokes memories, happiness, and togetherness. That’s why I keep returning to this Strawberry Sheet Cake with Cool Whip over and over.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for a 9×13-inch sheet cake:
- 1 box of strawberry cake mix (15.25 oz)
- 1 small box of strawberry Jell-O (3 oz)
- 1 cup boiling water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
- 8 oz Cool Whip, thawed
- Optional: extra fresh strawberries for garnish
Little Kitchen Secrets:
- Use room-temperature eggs for fluffier cake.
- Dice your strawberries small so they distribute evenly in the batter.
- For a stronger strawberry flavor, stir in a teaspoon of strawberry extract with the vanilla.
- Make sure the cake is completely cooled before spreading Cool Whip on top; otherwise, it will melt.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or cooking spray.
- Prepare the strawberry Jell-O by dissolving it in 1 cup boiling water. Stir until completely dissolved, then allow it to cool slightly.
- Mix the cake batter: In a large bowl, combine the strawberry cake mix, oil, eggs, and vanilla extract. Mix gently until smooth.
- Add the Jell-O to the batter and mix until fully incorporated. The batter will be slightly thinner than usual, but that’s perfect it keeps the cake moist.
- Fold in the diced strawberries carefully, ensuring even distribution without overmixing.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The cake should spring back slightly when pressed.
- Cool completely in the pan on a wire rack. This is key Cool Whip melts if the cake is warm.
- Spread the Cool Whip evenly over the cooled cake. Use a spatula to smooth it gently.
- Garnish with extra diced strawberries or leave it simple both ways are stunning.
How I Serve It at Home
I love serving this Strawberry Sheet Cake with Cool Whip straight from the pan with a fork and a smile. It’s perfect for afternoon tea, birthday celebrations, or whenever I feel like making a simple day special. Sometimes I slice it into large squares for family dinners, and other times, I cut it into smaller bites for parties.
One of my favorite little touches is pairing it with a cup of hot tea or a cold glass of milk—it elevates the cozy, nostalgic feeling that this cake brings. For summer afternoons, I sometimes serve it chilled; it feels like biting into a strawberry cloud.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cake covered in the refrigerator. It stays fresh for up to 4 days.
- Make-ahead: You can bake the cake a day in advance and store it without the Cool Whip. Add the topping just before serving.
- Freezing: The cake can be frozen without Cool Whip for up to 2 months. Thaw in the fridge before adding the topping.
- Reheating: Since this cake is best served chilled or at room temperature, I don’t recommend microwaving. Just bring slices to room temp for the best texture.
100-Word Short Version
This Strawberry Sheet Cake with Cool Whip is a simple, comforting dessert perfect for family and friends. I mix a strawberry cake mix with strawberry Jell-O, eggs, oil, and diced fresh strawberries, then bake until soft and fluffy. After cooling completely, I spread a generous layer of Cool Whip on top and garnish with extra strawberries. This cake is light, fruity, and creamy—a true crowd-pleaser. Serve chilled or at room temperature with tea or milk. It’s easy, quick, and full of love, perfect for summer afternoons, birthdays, or anytime you want a sweet, nostalgic treat.
⏱️ Time
- Prep: 15 minutes
- Cook: 25–30 minutes
- Total: 45 minutes
🛒 Ingredients
<ul> <li>1 box strawberry cake mix (15.25 oz)</li> <li>1 small box strawberry Jell-O (3 oz)</li> <li>1 cup boiling water</li> <li>1/2 cup vegetable oil</li> <li>4 large eggs</li> <li>1 teaspoon vanilla extract</li> <li>2 cups fresh strawberries, diced</li> <li>8 oz Cool Whip, thawed</li> <li>Optional: extra fresh strawberries for garnish</li> </ul>
👩🍳 Instructions
<ol> <li>Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.</li> <li>Dissolve strawberry Jell-O in 1 cup boiling water; let cool slightly.</li> <li>Mix cake mix, oil, eggs, and vanilla until smooth.</li> <li>Stir in cooled Jell-O until batter is uniform.</li> <li>Fold in diced strawberries gently.</li> <li>Pour batter into pan, smooth the top.</li> <li>Bake 25–30 minutes, check doneness with toothpick.</li> <li>Cool completely on wire rack.</li> <li>Spread Cool Whip evenly over cooled cake.</li> <li>Garnish with extra strawberries if desired.</li> </ol>
📝 Notes
- Use room-temperature eggs for fluffier cake.
- Chill the cake before adding Cool Whip.
- Can be made a day ahead without topping.
- Freeze cake (without Cool Whip) for up to 2 months.
🍽️ Nutrition
- Calories: 250 per slice
- Sugar: 24g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Strawberry Sheet Cake with Cool Whip
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Cool Whip is soft, fluffy, and bursting with fresh strawberry flavor. Perfect for family gatherings or a simple sweet treat, it’s topped with creamy Cool Whip and garnished with fresh strawberries for a light, fruity dessert everyone will love.
Ingredients
- 1 box strawberry cake mix (15.25 oz)
- 1 small box strawberry Jell-O (3 oz)
- 1 cup boiling water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
- 8 oz Cool Whip, thawed
- Optional: extra fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Dissolve strawberry Jell-O in 1 cup boiling water; let cool slightly.
- Mix cake mix, oil, eggs, and vanilla until smooth.
- Stir in cooled Jell-O until batter is uniform.
- Fold in diced strawberries gently.
- Pour batter into pan, smooth the top.
- Bake 25–30 minutes, check doneness with toothpick.
- Cool completely on wire rack.
- Spread Cool Whip evenly over cooled cake.
- Garnish with extra strawberries if desired.
Notes
- Use room-temperature eggs for fluffier cake.
- Chill the cake before adding Cool Whip.
- Can be made a day ahead without topping.
- Freeze cake (without Cool Whip) for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
conclusion
This cake has become a staple in my home because it’s not just dessert it’s a memory, a smile, and a hug from my kitchen to yours. Every bite tells a story of family, laughter, and love. So grab your mixing bowl, invite someone you love into the kitchen, and let’s make this strawberry sheet cake together.