Get ready to wow your crowd with this incredibly easy and delicious Strawberry Jello Sheet Cake! It’s a light and refreshing treat perfect for summer gatherings or any occasion.
INGREDIENTS
Strawberry Jello Cake
- 1 box white cake mix
- 1 box strawberry Jello (3 oz)
- 4 eggs
- ¾ cup vegetable oil
- ⅔ cup pureed strawberries (approximately 3 large strawberries)
Strawberry Buttercream Frosting
- ½ cup butter (softened)
- ⅔ cup pureed strawberries (approximately 3 large strawberries)
- 1 tsp vanilla extract
- 4 cups powdered sugar
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- Prepare the cake batter:
- In a large mixing bowl, combine the white cake mix, strawberry Jello, eggs, vegetable oil, and half of the pureed strawberries (about ⅓ cup).
- Mix until mostly smooth, though small chunks are fine.
- Bake the cake:
- Pour the batter evenly into a jelly roll pan and smooth it out.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake:
- Allow the cake to cool completely (about 2 hours) before frosting.
- Make the strawberry buttercream frosting:
- Using a hand or stand mixer, whip the softened butter until creamy.
- Add the remaining ⅓ cup of pureed strawberries and vanilla extract, mixing well.
- Gradually add the powdered sugar, starting with half, and mix until smooth.
- Adjust consistency by adding the remaining powdered sugar as needed.
- Frost the cake:
- Spread the strawberry buttercream frosting evenly over the cooled sheet cake.
- Serve and enjoy!
- Store the cake at room temperature or in the refrigerator, depending on your preference.
NOTES
- Nutritional information is approximate and based on ingredient calculations from a third-party website.
