The Story & Intro
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.
Today I want to share something soft, pink, sweet, and full of joy my Strawberry Sheet Cake with Cool Whip. This cake feels like spring sunshine in a baking pan. It reminds me of the first strawberries of the season, when their scent fills the kitchen and I cannot stop smiling.
Even though I grew up baking honey cakes and orange cakes with my grandmother, I fell in love with this Strawberry Sheet Cake with Cool Whip because it feels playful and light. It’s not heavy. It’s not complicated. It’s the kind of cake you bring to a women’s gathering, a birthday, or a Sunday family lunch when you want everyone to take a second slice.
I make this Strawberry Sheet Cake with Cool Whip when I want something easy but impressive. The soft strawberry cake layer combined with the creamy, fluffy topping creates magic. And when I decorate it with fresh strawberries, it looks like a little celebration on a plate.
This Strawberry Sheet Cake with Cool Whip always disappears fast in my house. Always.
Why I Love Making This Recipe
I love this cake because it feels generous. A sheet cake means I can feed many people without stress. I don’t need fancy layers or perfect frosting techniques. I simply bake it in one pan, spread the topping, and serve.
I also love how forgiving it is. If my strawberries are extra juicy, the cake still turns out moist. If I need to prepare it the night before, it tastes even better the next day. The Cool Whip topping keeps everything light and creamy without feeling too rich.
Most of all, I love the color. That soft pink makes everyone smile. Food should make us happy even before the first bite.
This cake brings women together around the table. We cut generous squares, sit with coffee, and talk about our lives. I watch my daughters lick the frosting from their fingers. I watch my friends ask for the recipe. That is why I bake.
Ingredients & Little Kitchen Secrets
Here is everything I use for my Strawberry Sheet Cake with Cool Whip. I keep it simple and accessible.
For the Cake:
- 1 box (15.25 oz / 432g) strawberry cake mix
- 1 package (3 oz / 85g) strawberry gelatin
- 4 large eggs
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) whole milk
- 1/2 cup (120g) sour cream
- 1 cup (150g) fresh strawberries, finely chopped
For the Frosting:
- 1 package (3.4 oz / 96g) instant vanilla pudding mix
- 1 cup (240ml) cold milk
- 1 tub (8 oz / 225g) Cool Whip, thawed
- 1 cup (150g) fresh strawberries, sliced (for topping)
My Little Secrets
I always add sour cream to boxed cake mix. It makes the cake incredibly moist and tender.
I chop the strawberries very finely so they distribute evenly in the batter. Big chunks can sink.
I let the cake cool completely before adding the frosting. If I rush this step, the Cool Whip melts and becomes watery. Patience matters.
How I Make It, Step by Step
I move calmly in my kitchen when I make this cake. I enjoy every step.
- I preheat my oven to 350°F (175°C). I grease and lightly flour a 9×13-inch baking pan.
- In a large bowl, I combine the strawberry cake mix and strawberry gelatin. I stir them together so the color becomes evenly pink.
- I add the eggs, vegetable oil, milk, and sour cream.
- I beat everything with an electric mixer for about 2 minutes until the batter becomes smooth and fluffy.
- I gently fold in the finely chopped strawberries using a spatula.
- I pour the batter into the prepared pan and smooth the top.
- I bake the cake for 30–35 minutes. I insert a toothpick in the center. If it comes out clean, I know it’s ready.
- I let the cake cool completely in the pan. I never frost a warm cake.
Now I prepare the topping.
- In a medium bowl, I whisk the instant vanilla pudding mix with 1 cup cold milk. I whisk until it thickens.
- I gently fold the thickened pudding into the thawed Cool Whip. I mix slowly so the texture stays light and airy.
- I spread the frosting evenly over the cooled cake. I create soft swirls with my spatula.
- I decorate the top with sliced fresh strawberries.
- I refrigerate the cake for at least 1 hour before serving. This step helps everything set beautifully.
When I slice into it, the cake feels soft and moist, and the topping looks like a pink cloud.
How I Serve It at Home
I always serve this Strawberry Sheet Cake with Cool Whip cold. The chilled texture makes it refreshing, especially in warm weather.
In summer, I serve it after grilled meals. In spring, I serve it for birthdays and Easter gatherings. Sometimes I cut smaller squares and arrange them on a large platter for women’s coffee afternoons.
If I want to make it extra special, I add:
- A few fresh mint leaves
- A light dusting of powdered sugar
- A drizzle of strawberry syrup
But honestly, it shines beautifully on its own.
Storage, Reheating & Make-Ahead Tips
I always store this cake covered in the refrigerator because of the Cool Whip topping. It stays fresh for up to 3 days.
I do not reheat this cake. I serve it chilled.
If I want to make it ahead, I bake the cake one day before and frost it the next morning. Sometimes I even prepare the whole cake the night before a gathering. The flavor deepens overnight, and the texture becomes even better.
If I need to transport it, I keep it in the baking pan and cover it tightly with plastic wrap. It travels well.
If I want to freeze it, I freeze only the unfrosted cake layer. I wrap it tightly and freeze for up to 2 months. I thaw it in the refrigerator and frost it fresh.
100-Word Short Version
This Strawberry Sheet Cake with Cool Whip is soft, moist, and full of sweet strawberry flavor. I bake a simple strawberry cake enriched with sour cream and fresh strawberries, then top it with a fluffy mixture of vanilla pudding and Cool Whip. I chill it before serving for the perfect creamy texture. It’s easy, beautiful, and perfect for parties, birthdays, or family gatherings. I serve it cold with fresh strawberry slices on top. This cake stays moist for days and tastes even better the next day. It’s simple, joyful, and always a crowd favorite.
Recipe Card
⏱️ Time
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes + chilling
🛒 Ingredients
For the Cake:
- 1 box (15.25 oz) strawberry cake mix
- 1 package (3 oz) strawberry gelatin
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup fresh strawberries, finely chopped
For the Frosting:
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- 1 tub (8 oz) Cool Whip, thawed
- 1 cup fresh strawberries, sliced
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Combine cake mix and gelatin in a bowl.
- Add eggs, oil, milk, and sour cream. Beat 2 minutes.
- Fold in chopped strawberries.
- Pour into pan and bake 30–35 minutes.
- Cool completely.
- Whisk pudding mix with cold milk until thick.
- Fold pudding into Cool Whip.
- Spread frosting over cooled cake.
- Top with sliced strawberries.
- Chill 1 hour before serving.
📝 Notes
- Use room temperature eggs for better texture.
- Chill the cake before slicing for clean cuts.
- Substitute whipped heavy cream for Cool Whip if desired.
- Store in refrigerator up to 3 days.
🍽️ Nutrition (per slice, approx.)
Calories: 320
Carbohydrates: 42g
Sugar: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 6g
Sodium: 280mg
Cholesterol: 75mg
Conclusion
Every time I make this Strawberry Sheet Cake with Cool Whip, I feel like I am sharing a little sweetness from my heart. It’s simple. It’s joyful. It doesn’t require perfection. It only requires love.
When I see my family gather around the table and reach for another slice, I feel grateful. That is why I cook. Not for fancy techniques. Not for praise. But for connection.
If you bake this cake, I hope your kitchen fills with laughter and strawberry sweetness. I hope you share it with someone you love.
Because food tastes better when we share it.
Print
Strawberry Sheet Cake with Cool Whip
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Sheet Cake with Cool Whip is a soft, moist, and fluffy dessert bursting with sweet strawberry flavor and topped with a light, creamy Cool Whip frosting. Perfect for spring gatherings, summer parties, birthdays, and family celebrations, this easy strawberry sheet cake comes together beautifully in a simple 9×13 pan. Every bite melts in your mouth with fresh berry sweetness and cloud-like topping.
Ingredients
- 1 box (15.25 oz) strawberry cake mix
- 1 package (3 oz) strawberry gelatin
- 4 large eggs
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1/2 cup sour cream
- 1 cup fresh strawberries, finely chopped
- 1 tub (8 oz) Cool Whip, thawed
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk (for frosting)
- 1 cup fresh strawberries, sliced (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- In a large mixing bowl, combine strawberry cake mix and strawberry gelatin.
- Add eggs, vegetable oil, milk, and sour cream. Beat with an electric mixer for 2 minutes until smooth and fluffy.
- Fold in finely chopped fresh strawberries.
- Pour batter evenly into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely in the pan.
- In a separate bowl, whisk instant vanilla pudding mix with 1 cup cold milk until thickened.
- Gently fold the pudding into the thawed Cool Whip until fully combined and creamy.
- Spread frosting evenly over the cooled cake.
- Top with sliced fresh strawberries.
- Refrigerate for at least 1 hour before serving for best texture and flavor.
Notes
For extra strawberry flavor, add a few tablespoons of strawberry puree to the frosting. Store leftovers covered in the refrigerator for up to 3 days. You can substitute whipped heavy cream for Cool Whip if preferred. Make the cake a day ahead for even better flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
