Strawberry Sheet Cake

Contributed By: Terry Borden


For the cake:
1 (15.25-ounce) box of white cake mix
1 (3-ounce) package of strawberry gelatin
3 tablespoons sugar
3 tablespoons all-purpose flour
1 cup water
1/2 cup canola oil
2 large eggs, room temperature
1 cup fresh strawberries, finely chopped
For the frosting:
1/2 cup fresh strawberries
1 cup butter, room temperature
1 cup mascarpone cheese, room temperature
1/4 teaspoon salt
3-4 cups powdered sugar


1 Preheat the oven to 350 degrees F.
2 Line an 18x13-inch half-sheet pan with parchment paper.
3 Grease the parchment paper with butter or cooking spray.
4 Whisk together the cake mix, gelatin, sugar, and flour.
5 Add the water, oil, and eggs to the dry ingredients.
6 With an electric mixer, beat the mixture at low speed for 30 seconds.
7 Beat the mixture at medium speed for 2 minutes.
8 Fold in 1 cup of the finely chopped strawberries.
9 Transfer the cake batter to the prepared sheet pan.
10 Bake the cake until a toothpick inserted into the center comes out clean, about 14 to 16 minutes.
11 Allow the cake to cool completely.
12 In a food processor, pulse the remaining strawberries until almost smooth. A few chunks are fine.
13 In the bowl of a stand mixer, beat the butter and mascarpone until fluffy, about 3 to 5 minutes.
14 Mix in the salt and the puréed strawberries.
15 Gradually add the powdered sugar into the frosting until it reaches desired consistency and sweetness.
16 Frost the cooled cake with the strawberry frosting.
17 Decorate and serve.

Helpful Hints:

Time: 30 minutes
Yield: 36 servings

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