Recipe Background
The sheet cake is a Texas tradition perfect for making sure every sweet tooth at the party gets enough to bring a smile to their faces. The Strawberry Sheet Cake is a delightful summertime twist on this tradition, incorporating the bright fruit flavor into both the tender cake and the creamy, tangy frosting. Strawberry lovers will rejoice to see the ruby red treat being sliced and served. Best of all, Strawberry Sheet Cake only needs half an hour to make, so you can make it on short notice and completely dazzle your next cookout or garden party! The only thing with more strawberry flavor would be the berries themselves... and even then, we wouldn't blame you for preferring this amazing cake!
The sheet cake is a Texas tradition perfect for making sure every sweet tooth at the party gets enough to bring a smile to their faces. The Strawberry Sheet Cake is a delightful summertime twist on this tradition, incorporating the bright fruit flavor into both the tender cake and the creamy, tangy frosting. Strawberry lovers will rejoice to see the ruby red treat being sliced and served. Best of all, Strawberry Sheet Cake only needs half an hour to make, so you can make it on short notice and completely dazzle your next cookout or garden party! The only thing with more strawberry flavor would be the berries themselves... and even then, we wouldn't blame you for preferring this amazing cake!
Ingredients
For the cake:
- 1 (15.25-ounce) box white cake mix
- 1 (3-ounce) package 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
For the frosting:
- 1/2 cup fresh strawberries
- 1 cup butter room temperature
- 1 cup mascarpone cheese room temperature
- 1/4 teaspoon salt
- 3 cups powdered sugar plus more, to taste
Directions
- Preheat the oven to 350 degrees F.
- Line an 18x13-inch half-sheet pan with parchment paper.
- Grease the parchment paper with cooking spray.
- Whisk together the cake mix, the gelatin, the sugar, and the flour.
- Add the water, the oil, and the eggs to the dry ingredients.
- With an electric mixer, beat the mixture at low speed for 30 seconds.
- Beat the cake mixture at medium speed for 2 minutes.
- Fold in 1 cup of the finely chopped strawberries.
- Transfer the cake batter to the prepared sheet pan.
- Bake the cake until a toothpick inserted into the center comes out clean, about 14-16 minutes.
- Allow the cake to cool completely.
- In a food processor, pulse the remaining strawberries until almost smooth. A few chunks are fine.
- In the bowl of a stand mixer, beat the butter and the mascarpone until fluffy, about 3-5 minutes.
- Mix in the salt and the puréed strawberries.
- Gradually add 3 cups of the powdered sugar into the frosting and mix to combine. Add the extra powdered sugar a little at a time until it reaches the desired consistency and sweetness.
- Frost the cooled cake with the strawberry frosting.
- Serve.
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