Strawberry Texas Sheet Cake

Name: Strawberry Texas Sheet Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 1 cup vegetable oil; 2 cups sugar; 2 large eggs; 1 teaspoon vanilla extract; 2½ cups all-purpose flour; 2 tablespoons strawberry-flavored gelatin; ½ teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup buttermilk; ⅔ cup chopped fresh strawberries; ¼ cup chopped strawberries; 1 teaspoon vanilla extract; 12 tablespoons butter; 3-4 cups powdered sugar

Sheet cakes are the easiest cakes to make. And this strawberry Texas sheet cake is one of the best. Not only is it easy, but it looks and tastes incredible. Everyone will be very impressed with you. You’re welcome 😉.

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Each bite has the perfect combo of a moist, tender cake and a sweet fruity frosting that hardens to be slightly crackly. I love it. This one is pink, sweet, pretty, and popular wherever you take it.

close up view of strawberry cake with pink frosting.

Ingredients and Tools You’ll Need

Since this is a sheet cake, we’re using a 9×13 pan. But you could totally make two round cakes and put frosting in the middle and on top. And for the best flavor, use fresh in-season strawberries.

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Equipment

9 x 13 Pan

Ingredients

Cake

1 cup vegetable oil
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour, measure by spooning flour into measuring cup and leveling off for best texture
2 tablespoons strawberry-flavored gelatin, gives the vibrant pink color and enhances strawberry flavor
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
⅔ cup chopped fresh strawberries

Icing

¼ cup chopped strawberries
1 teaspoon vanilla extract
12 tablespoons butter, (1½ sticks)
3-4 cups powdered sugar, start with 3 cups and add more if needed

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

How to Make Strawberry Texas Sheet Cake

Step One: Mix Wet And Dry Ingredients In Separate Bowls

Preheat and prepare: Start by preheating your oven to 350°F (175°C) and give your 13×9-inch baking dish a generous spray with nonstick cooking spray to ensure your cake releases easily after baking.

Combine wet ingredients: In a large mixing bowl, whisk together the vegetable oil, sugar, vanilla extract, and eggs for about 2 minutes, or until the mixture is well combined and slightly pale in color.

Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, strawberry-flavored gelatin, baking soda, baking powder, and table salt, making sure everything is evenly distributed.

Step Two: Finish Batter

Alternate additions: Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Begin and end with the dry mixture, and mix on low speed just until combined, taking care not to overmix. This will help keep the cake tender and moist.

adding dry ingredients and berries to cake

Fold in strawberries: Gently fold in the chopped fresh strawberries by hand, ensuring they’re evenly distributed throughout the batter.

Step three: Bake!

Spread and bake: Pour the batter into your prepared baking dish, spreading it evenly. Pop it in the oven and bake for 40-45 minutes, or until a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes.

Step Four: Frosting Time

While the cake cools, it’s time to make the frosting. In a large saucepan, combine the chopped strawberries and vanilla extract, and heat until the strawberries are juicy and broken down. Add the butter, stirring until it melts. Remove the saucepan from the heat and whisk in the powdered sugar, beating with an electric mixer until smooth. The icing should be thick yet pourable, so adjust the consistency with more powdered sugar if needed.

Pour and set: Slowly pour the frosting over the cooled cake, ensuring it covers the entire surface evenly. Allow the icing to set before slicing and serving.

Storage Instructions

Room temperature: If you plan to enjoy your cake within a day or two, simply cover it with plastic wrap or aluminum foil, and store it at room temperature. The frosting will set and protect the cake from drying out, ensuring it stays moist and flavorful.

Refrigerator: Place the covered cake in the refrigerator for longer storage for up to a week. This will help keep the frosting fresh and the cake moist. Before serving, allow the cake to sit at room temperature for about 30 minutes to bring out its full flavor.

Freezing. Wrap individual slices tightly in plastic wrap, then pop each into a zip-top freezer bag. Defrost at room temperature.

What to Serve with Strawberry Texas Sheet Cake

This is the perfect dessert to serve after a summertime party.

Start the party off with this classic old-fashioned lemonade.
Everyone will love this cold pesto pasta salad, and you’ll love how easy and quick it is to make.
Barbecue some grilled chicken with pickle juice marinade (trust me)

Questions and Troubleshooting

Can I use frozen strawberries instead of fresh ones?

Of course! If fresh strawberries aren’t available or you’d like to use up your frozen stash, just substitute your frozen ones. 😊

Can I substitute the vegetable oil with another type of oil or fat?

Yes, you can! If you prefer, you can replace the vegetable oil with other neutral-flavored oils like canola or sunflower oil. You could also use melted unsalted butter if you’re looking for a richer flavor. Just keep in mind that the texture of the cake might be slightly different depending on your choice of oil or fat. I find vegetable oil cakes moister and better overall.

Is there a way to make this cake dairy-free?

Absolutely! For a dairy-free version, substitute the buttermilk with a plant-based milk (such as almond or soy milk) mixed with a tablespoon of white vinegar or lemon juice. Let it sit for a few minutes to thicken before adding to the batter. For the frosting, simply replace the butter with a dairy-free alternative like vegan butter or margarine.

What other fruits or flavored gelatin can I use in this recipe?

This cake is versatile and can easily be adapted to your preferences. You can swap out the strawberries for other fruits like raspberries, blueberries, or peaches, and use a matching flavored gelatin to complement the chosen fruit. Just remember to adjust the baking time if the chosen fruit releases more or less moisture than strawberries.