Fresh Strawberry Sheet Cake
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Fresh Strawberry Sheet Cake

Makes 1 (13×9-inch) cake


  • 1 cup unsalted butter, softened
  • 1⅔ cups granulated sugar
  • 1 (3-ounce) box strawberry gelatin
  • 3 large eggs
  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup whole buttermilk
  • ½ cup finely chopped fresh strawberries


  • 1 (8-ounce) package cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ½ teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 6 cups confectioners’ sugar
  • ⅓ cup finely chopped fresh strawberries

Garnish: fresh strawberries

  1. Preheat oven to 325°. Spray a 13×9-inch baking dish with baking spray with flour.
  2. For cake: In a large bowl, beat butter, granulated sugar, and gelatin with a mixer at medium-high speed until smooth and fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating at low speed just until combined after each addition. Stir in chopped strawberries. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool completely.
  5. For frosting: In a large bowl, beat cream cheese, butter, vanilla, and salt with a mixer at medium speed until smooth and creamy, about 2 minutes, stopping to scrape sides of bowl.
  6. Gradually add confectioners’ sugar, beating at low speed until smooth, stopping to scrape sides of bowl. Add strawberries; beat at medium speed until fluffy, about 1 minute. Spread frosting onto cooled cake. Garnish with strawberries, if desired. Cover and refrigerate for up to 3 days.