The Story & Intro
Easy Strawberry Sheet Cake Using Cake Mix is one of those recipes I turn to when I want something beautiful, comforting, and joyful without spending the whole day in the kitchen. I love baking from scratch, yes, but I also love being honest. Some days I need simple. Some days I need easy. And this easy strawberry sheet cake using cake mix gives me everything I want soft texture, sweet strawberry flavor, and a big pink smile on everyone’s face.
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
When I first made this easy strawberry sheet cake using cake mix, I was preparing for a small Sunday gathering with my sisters and cousins. The children were running around the courtyard, the coffee was brewing, and I realized I needed a dessert that looked special but didn’t stress me. I grabbed a strawberry cake mix from the pantry, added a few little touches of my own, and something magical happened.
This cake came out soft, fluffy, and so pretty in pink. When I spread the strawberry frosting on top and sliced the first piece, everyone gathered around. That is what I love about an easy strawberry sheet cake using cake mix it feels homemade, heartfelt, and festive, even though it starts with a simple box.
And let me tell you something important: there is no shame in shortcuts. What matters is the love you mix into the bowl.
Why I Love Making This Recipe
I love this easy strawberry sheet cake using cake mix because it saves me time but still allows me to add my personal touch.
I love it because:
- It is quick and beginner-friendly.
- It feeds a crowd without extra effort.
- It stays soft and moist for days.
- It looks beautiful on any table.
- It makes children and adults equally happy.
When I bake this cake, I feel relaxed. I don’t measure flour nervously. I don’t worry about texture. I simply follow the base instructions and elevate them with a few small additions that make it taste more homemade.
Sometimes I add a spoon of Greek yogurt for moisture. Sometimes I fold in fresh strawberries. Sometimes I add a little vanilla for depth. Each time, this easy strawberry sheet cake using cake mix becomes a little different — and that makes it special.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my version extra soft and flavorful.
For the Cake:
- 1 box strawberry cake mix (about 15.25 oz / 432 g)
- 3 large eggs
- 1 cup whole milk (instead of water for richer flavor)
- ½ cup vegetable oil
- ½ cup Greek yogurt (plain, full-fat)
- 1 teaspoon pure vanilla extract
- 1 cup finely chopped fresh strawberries (optional but beautiful)
For the Strawberry Frosting:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons strawberry puree (from fresh strawberries)
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for texture)
- Pinch of salt
My Little Secrets 💗
I always replace the water in the cake mix with milk. Milk makes the crumb softer and richer.
I add Greek yogurt because it gives moisture and a slight tang that balances the sweetness.
I never overmix. I stir gently until just combined.
If I use fresh strawberries, I pat them dry before folding them in so the cake doesn’t become too wet.
How I Make It, Step by Step
I like to bake slowly and peacefully, even when the recipe is easy.
1. I Preheat the Oven
I preheat my oven to 175°C (350°F). I grease a 9×13-inch sheet pan and lightly dust it with flour, or I line it with parchment paper.
2. I Mix the Wet Ingredients
In a large bowl, I whisk the eggs, milk, oil, Greek yogurt, and vanilla extract until smooth.
3. I Add the Cake Mix
I add the strawberry cake mix to the wet ingredients. I mix gently with a spatula or hand mixer on low speed until just combined. I do not overmix.
4. I Fold in Strawberries
If I use fresh strawberries, I fold them in gently at the end.
5. I Bake
I pour the batter into the prepared pan and smooth the top.
I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
The kitchen always smells sweet and fruity at this moment. I love that smell.
6. I Cool Completely
I let the cake cool fully before frosting. If I rush, the frosting melts. I learned this the messy way.
Making the Frosting
- I beat the softened butter until creamy.
- I gradually add powdered sugar and mix slowly.
- I add strawberry puree, vanilla, and a pinch of salt.
- I beat until fluffy.
- If needed, I add 1 tablespoon of milk at a time to reach a smooth, spreadable consistency.
I spread the frosting generously over the cooled cake. Sometimes I decorate with sliced strawberries on top.
How I Serve It at Home
I usually cut this easy strawberry sheet cake using cake mix into simple squares. I serve it:
- With Greek coffee in the afternoon
- At birthday parties
- After Sunday lunch
- During women’s gatherings
- For school events
Sometimes I add a scoop of vanilla ice cream next to it. Sometimes I dust it lightly with powdered sugar for extra beauty.
When I place this cake in the center of the table, everyone smiles before even tasting it. The pink color feels cheerful and inviting.
Storage, Reheating & Make-Ahead Tips
I always cover the cake tightly with plastic wrap or store it in an airtight container.
It stays fresh:
- At room temperature for 2 days
- In the refrigerator for up to 5 days
If I refrigerate it, I let it sit at room temperature for 20–30 minutes before serving so the texture softens again.
I sometimes bake the cake one day ahead and frost it the next morning. This actually makes it even more moist.
I do not recommend freezing it with fresh strawberries inside, but I can freeze the unfrosted cake for up to 2 months. I wrap it tightly in plastic and foil.
100-Word Short Version
This easy strawberry sheet cake using cake mix is soft, moist, and perfect for gatherings. I upgrade a simple boxed mix with milk, Greek yogurt, vanilla, and fresh strawberries for a richer homemade flavor. I bake it in a 9×13 pan and top it with a fluffy strawberry buttercream frosting. It comes together quickly and feeds a crowd beautifully. I love serving it at family gatherings, birthdays, and coffee afternoons. It stays moist for days and tastes even better the next day. This cake proves that simple ingredients can still create something truly special and full of love.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
🛒 Ingredients
For the Cake:
- 1 box strawberry cake mix (15.25 oz / 432 g)
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- ½ cup Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
For the Frosting:
- ½ cup unsalted butter
- 3 cups powdered sugar
- 3 tablespoons strawberry puree
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
- Pinch of salt
👩🍳 Instructions
- Preheat oven to 175°C (350°F) and prepare a 9×13-inch pan.
- Whisk eggs, milk, oil, yogurt, and vanilla.
- Add cake mix and mix gently until combined.
- Fold in strawberries.
- Pour into pan and bake 30–35 minutes.
- Cool completely.
- Beat butter for frosting.
- Add powdered sugar gradually.
- Mix in strawberry puree, vanilla, and salt.
- Adjust texture with milk.
- Frost cooled cake and slice.
📝 Notes
- Replace water with milk for better flavor.
- Do not overmix the batter.
- Pat strawberries dry before adding.
- Let cake cool completely before frosting.
🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 45g
Protein: 3g
Fat: 14g
Sugar: 30g
Sodium: 280mg
Easy Strawberry Sheet Cake Using Cake Mix
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy strawberry sheet cake using cake mix turns a simple boxed mix into a soft, moist, crowd-pleasing dessert. I enhance the flavor with milk, Greek yogurt, vanilla, and fresh strawberries, then top it with a fluffy homemade strawberry buttercream. It’s perfect for birthdays, gatherings, and sweet afternoon treats.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 3 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup finely chopped fresh strawberries
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 tablespoons strawberry puree
- 1–2 tablespoons milk (for frosting)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
- In a large bowl, whisk eggs, milk, oil, Greek yogurt, and vanilla until smooth.
- Add strawberry cake mix and mix on low speed until just combined.
- Fold in chopped strawberries gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Allow cake to cool completely before frosting.
- Beat butter until creamy.
- Gradually add powdered sugar and mix well.
- Add strawberry puree, vanilla, and salt, then beat until fluffy.
- Adjust consistency with milk if needed.
- Spread frosting evenly over cooled cake, slice, and serve.
Notes
Replace water with milk for a richer flavor. Pat fresh strawberries dry before adding to prevent excess moisture. Store covered at room temperature for 2 days or refrigerate up to 5 days. Let chilled cake sit at room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Conclusion
This easy strawberry sheet cake using cake mix reminds me that cooking does not need to be complicated to be meaningful. I stand in my kitchen in Crete, mixing simple ingredients, and I feel connected to my grandmother’s lessons. She always told me that love matters more than perfection.
When I bake this cake, I see children laughing, women sharing stories, and families gathering around the table. That is why I cook. That is why I bake.
I hope you make this cake in your own kitchen and feel that same warmth. Let your kitchen get a little messy. Let the frosting be generous. Let the laughter be loud.
Because food is love. And this cake carries plenty of it.
