Homemade Strawberry Sheet Cake
A tender, fruit-forward sheet cake featuring creamy butter, strawberry gelatin, and a hint of cream cheese, perfect for gatherings and celebrations.
Ingredients
Essentials
- 1 cup unsalted butter, softened Use high-quality butter for a richer flavor.
- 4 oz cream cheese, softened Adds silkiness and keeps the cake from tasting overly sweet.
- 1 box strawberry Jello (3 oz) The defining flavor and gentle pink color.
- 1/2 teaspoon vanilla extract Rounds and deepens the strawberry notes.
- Pinch of salt (optional) Brightens flavors.
Optional Add-ons
- Fresh sliced strawberries for garnish Adds color, aroma, and fruit flavor.
- 1 cup powdered sugar Mixed with 2–3 tablespoons milk or cream for a glaze.
- Whipped cream for serving Lightens each bite.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a sheet cake pan thoroughly.
- Make sure your butter and cream cheese are softened to room temperature.
- In a mixing bowl, beat the softened butter and cream cheese until silky and pale.
- Sprinkle the strawberry Jell-O into the creamed mixture and add the vanilla extract. Beat until fully incorporated.
- Transfer the batter to your prepared pan and spread it into an even layer.
Baking
- Bake for approximately 25–30 minutes, testing with a toothpick.
- Allow the cake to cool in the pan on a wire rack until completely at room temperature.
Garnishing and Serving
- Finish with the optional glaze and garnish with fresh strawberries, whipped cream, and toasted nuts.
Notes
Store unglazed cake at room temperature; if topped with whipped cream, refrigerate. Can be made ahead and frozen for later use.