Strawberry Sheet Cake

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Any sweet tooth need will be satisfied by Strawberry Texas Sheet Cake. Strawberry cake mix and strawberry pie filling are used to make this decadent dessert. Strawberry puree is mixed into the cream cheese frosting. In this delicious treat, the strawberry frosting and cake combine to create a taste explosion. For special occasions like Christmas or Valentine’s Day, this festive and lovely cake is ideal. Everyone will want seconds even though the dish is meant to feed a crowd.


15.25 oz. box Betty Crocker strawberry cake mix
22 oz. can Lucky Leaf strawberry pie filling
4 large eggs
8 oz. pkg. cream cheese softened
1 tbsp. real vanilla extract
1 cup unsalted butter softened (2 sticks)
4 cups powdered sugar


Mix together cake mix and eggs.
Fold in the pie filling.
Spread into a greased 12×17” cookie sheet.
Bake at 350 degrees for 30-40 minutes, or until a toothpick inserted in center comes out clean.
Cool completely before adding icing.
In a small bowl, beat cream cheese, vanilla and butter.
Add powdered sugar a cup at a time, beating after each addition.
Beat until smooth.
Meanwhile, mash enough strawberries to yield ½ cup without the juice (measuring without the juice, but you will use the juice to cook).
Pour juice and berries into a small saucepan and heat to boiling over medium heat.
Continue cooking about 10 minutes until mixture becomes thick like a puree.
Remove from heat.
Immediately place mixture in the freezer for 10-15 minutes to cool sufficiently.
Remove from freezer.
Add strawberry mixture to icing and stir well to combine.
Spread icing over top of cooled cake.
Garnish with fresh strawberry slices, if desired.
Refrigerate before serving.

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