Print

Strawberry Texas Sheet Cake Recipe

Print Recipe

★★★★★

4.6 from 765 reviews

This Strawberry Texas Sheet Cake is a moist, fluffy dessert perfect for any occasion. Made with strawberry cake mix and strawberry pie filling, it is baked in a large sheet pan and topped with a luscious cream cheese and strawberry icing. Garnished with fresh strawberries, this cake offers a sweet and fruity twist on the classic sheet cake, ideal for serving a crowd with 48 generous servings.

Ingredients

Scale

Cake Ingredients

  • 1 (15.25 oz) box strawberry cake mix
  • 1 (22 oz) can strawberry pie filling
  • 4 large eggs

Icing Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 1 tablespoon real vanilla extract
  • 1 cup unsalted butter (2 sticks), softened
  • 4 cups powdered sugar
  • 1 cup fresh strawberries, washed and sliced

Instructions

  1. Prepare Cake Batter: In a large mixing bowl, combine the strawberry cake mix and eggs using a wooden spoon until well blended.
  2. Add Pie Filling: Gently fold in the strawberry pie filling to the cake batter, mixing carefully to maintain the fruit pieces.
  3. Spread Batter: Grease an 11×17 inch cookie sheet and evenly spread the batter across the pan.
  4. Bake Cake: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, until a toothpick inserted into the center comes out clean.
  5. Cool Cake: Allow the cake to cool completely on a wire rack before applying the icing to prevent melting.
  6. Prepare Icing: In a small bowl, beat the softened cream cheese, vanilla extract, and softened butter with an electric mixer until smooth and creamy.
  7. Add Powdered Sugar: Gradually add powdered sugar, one cup at a time, beating well after each addition until smooth and fluffy.
  8. Prepare Strawberry Puree: Mash fresh strawberries to yield ½ cup without the juice; reserve the juice for cooking.
  9. Cook Strawberry Mixture: Pour the strawberry juice and mashed berries into a small saucepan and heat over medium heat until boiling. Continue cooking for about 10 minutes until thickened into a puree-like consistency.
  10. Chill Puree: Remove the mixture from heat and immediately place it in the freezer for 10-15 minutes to cool.
  11. Combine Strawberry Puree into Icing: Add the cooled strawberry mixture to the cream cheese icing and stir thoroughly to combine the flavors evenly.
  12. Frost Cake: Spread the strawberry cream cheese icing evenly over the cooled cake sheet.
  13. Garnish: Decorate the top of the cake with fresh strawberry slices as desired.
  14. Chill Before Serving: Refrigerate the cake to set the icing and enhance flavors before cutting and serving.

Notes

  • Ensure cream cheese and butter are at room temperature for easy mixing and smooth icing.
  • Use a large cookie sheet (11×17 inches) for proper sheet cake thickness and even baking.
  • Cooling the cake completely before icing is critical to prevent the icing from melting.
  • The strawberry puree adds natural fruity flavor and moisture to the icing, enhancing the cake’s strawberry taste.
  • Refrigerate leftovers covered to keep the cake fresh for up to 3 days.
  • Can be served chilled or at room temperature depending on preference.

Keywords: Strawberry sheet cake, Texas sheet cake, strawberry dessert, cream cheese icing, fruit cake, large sheet cake, strawberry cake with icing

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