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Strawberry Texas Sheet Cake Recipe

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★★★★★

4.9 from 109 reviews

This Strawberry Texas Sheet Cake is a moist and flavorful dessert perfect for parties and gatherings. Made with strawberry cake mix and pie filling, topped with a luscious cream cheese and strawberry icing, and garnished with fresh sliced strawberries, this cake offers a delightful burst of fruity sweetness in every bite.

Ingredients

Scale

Cake

  • 15.25 oz. box strawberry cake mix
  • 22 oz. can strawberry pie filling (such as Lucky Leaf)
  • 4 large eggs

Icing

  • 8 oz. cream cheese, softened
  • 1 tbsp. real vanilla extract
  • 1 cup unsalted butter, softened (2 sticks)
  • 4 cups powdered sugar
  • 1 cup fresh strawberries, washed and sliced
  • Additional strawberries to yield ½ cup mashed without juice, plus the juice for cooking

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the strawberry cake mix and eggs using a wooden spoon until just blended.
  2. Incorporate Pie Filling: Gently fold the entire can of strawberry pie filling into the cake batter, mixing evenly without over-stirring to maintain texture.
  3. Spread Batter in Pan: Grease an 11×17-inch cookie sheet thoroughly, then spread the cake batter evenly across the surface.
  4. Bake the Cake: Place the pan in a preheated oven at 350°F (175°C) and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying icing.
  6. Prepare Icing Base: In a separate bowl, beat together the softened cream cheese, vanilla extract, and softened butter using an electric mixer until smooth and creamy.
  7. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the icing is smooth and fully combined.
  8. Mash Strawberries: Mash enough fresh strawberries to yield ½ cup of mashed berries without the juice, reserving the juice separately.
  9. Cook Strawberry Puree: In a small saucepan, combine the mashed berries and reserved juice, then heat over medium heat until the mixture reaches a rolling boil.
  10. Reduce to Puree: Continue to cook and stir the mixture for about 10 minutes until thickened to a puree-like consistency, then remove from heat.
  11. Cool Strawberry Mixture: Immediately transfer the strawberry puree to the freezer for 10 to 15 minutes to cool thoroughly before incorporating into the icing.
  12. Combine Icing and Strawberry Puree: Remove the cooled strawberry mixture from the freezer, then stir it well into the cream cheese icing until evenly blended.
  13. Ice the Cake: Spread the strawberry cream cheese icing evenly over the completely cooled cake in the pan.
  14. Garnish: Decorate the top of the cake with the remaining fresh sliced strawberries, adding a fresh and vibrant touch.
  15. Refrigerate: Place the iced cake in the refrigerator to set and chill before serving for optimal flavor and texture.

Notes

  • Ensure the cake is completely cool before icing to prevent melting the frosting.
  • You can substitute fresh strawberries for the pie filling if desired, though texture and sweetness may vary.
  • Use room temperature butter and cream cheese for smooth, lump-free icing.
  • For easier slicing, chill the cake thoroughly before cutting.
  • This cake can be stored covered in the refrigerator for up to 3 days.

Keywords: Strawberry sheet cake, Texas sheet cake, strawberry dessert, cream cheese icing, easy party cake

Find it online: https://lucabites.com/strawberry-texas-sheet-cake-recipe/