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
Scale
- 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