Strawberry Texas Sheet Cake
Okay, so I’ve always loved cake–ever since I was a little girl. My mom made some of the best cakes ever. Strawberry Texas Sheet Cake is absolutely fabulous. This amazing cake bursts with scrumptious strawberry flavor. The cake includes a strawberry cake mix and strawberry pie filling. The cream cheese icing includes cooked, mashed strawberries that sets the cake off wonderfully.
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I made this cake back in October for John to take out to the Day Neuro staff when he was in intensive rehab for a stroke. I tried to send them treats weekly to enjoy. This one was very well received and didn’t last long. The cake is moist and delicious but the icing is spectacular. Adding the strawberries takes this recipe over the top.
This sweet dessert is perfect when serving a crowd because it makes 48 servings. It’s also terrific for holidays or company because it’s festive, elegant and oh so drool-worthy. Give it a try and you’ll see what I mean.
Strawberry Texas Sheet Cake is a beautiful and elegant dessert that’s marvelous for the holidays.
Do you have a sweet tooth? Then this is the dessert for you!
The cake is light and fluffy and the icing is heavenly.
This recipe for Strawberry Texas Sheet Cake is enough to serve a crowd.
Here’s what I did.
I used these ingredients for the cake.
Pour cake mix into a mixing bowl. Add eggs.
Stir to combine.
Add strawberry pie filling.
Stir again.
Spread cake batter into a greased 12×17″ cookie sheet.
Bake 20-30 minutes at 350 degrees or until a toothpick inserted in center comes out clean. Cool completely before adding icing.
I used these ingredients for the icing.
Soften cream cheese and butter. Add vanilla.
Mix with an electric mixer until creamy.
Add powdered sugar, one cup at a time, mixing well after each addition.
Mix with an electric mixer until creamy.
Mash strawberries on plate.
Bring to a boil over low to medium heat; reduce heat and cook until thickened about 5-10 minutes. Cool in freezer about 15 minutes before adding to icing.
Add cooled strawberries to cream cheese icing.
Mix with an electric mixer to spread the strawberries thoroughly throughout the icing.
Spread icing with a rubber spatula over top of cooled cake. Refrigerate until ready to serve.
Garnish individual servings with fresh strawberries, if desired.
Strawberry Texas Sheet Cake will have you drooling from the first bite.
If you enjoy strawberry desserts, you’ll love this!
Strawberry Texas Sheet Cake is a terrific dessert for Christmas, Valentine’s Day or other special occasions.
Here’s the recipe.
STRAWBERRY TEXAS SHEET CAKE
(My own concoction)
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 15 minutes |
| Servings |
|
- 15.25 oz. box Betty Crocker strawberry cake mix
- 22 oz. can Lucky Leaf strawberry pie filling
- 4 large eggs
- 8 oz. pkg. cream cheese softened
- 1 tbsp. real vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- strawberries
Ingredients
CAKE:
ICING:
|
Rate this recipe!
|
- Mix together cake mix and eggs.
- Fold in the pie filling.
- Spread into a greased 12x17” cookie sheet.
- Bake at 350 degrees for 30-40 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
- In a small bowl, beat cream cheese, vanilla and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Meanwhile, mash enough strawberries to yield ½ cup without the juice (measuring without the juice, but you will use the juice to cook).
- Pour juice and berries into a small saucepan and heat to boiling over medium heat.
- Continue cooking about 10 minutes until mixture becomes thick like a puree.
- Remove from heat.
- Immediately place mixture in the freezer for 10-15 minutes to cool sufficiently.
- Remove from freezer.
- Add strawberry mixture to icing and stir well to combine.
- Spread icing over top of cooled cake.
- Garnish with fresh strawberry slices, if desired.
- Refrigerate before serving.
NOTE: This cake is easier to cut if you refrigerate at least 6-8 hours or overnight.
NOTE: It is not safe to put mashed, fresh strawberries into the icing. The strawberries need to be cooked first to avoid any spoiling or deterioration of the strawberries the longer the dessert is refrigerated.
© Can’t Stay Out of the Kitchen
Strawberry Texas Sheet Cake is one heavenly dessert.
I’ve always been a cake lover. This cake is premiere comfort food for me.
A piece of Strawberry Texas Sheet Cake will cure your sweet tooth.
You won’t have to convince anyone to try a bite of this fabulous dessert. 🙂
You may also enjoy these delicious recipes!
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Passive Time | 15 minutes |
| Servings |
|
- 15.25 oz. box Betty Crocker strawberry cake mix
- 22 oz. can Lucky Leaf strawberry pie filling
- 4 large eggs
- 8 oz. pkg. cream cheese softened
- 1 tbsp. real vanilla extract
- 1 cup unsalted butter softened (2 sticks)
- 4 cups powdered sugar
- strawberries
Ingredients
CAKE:
ICING:
|
Rate this recipe!
|
- Mix together cake mix and eggs.
- Fold in the pie filling.
- Spread into a greased 12x17” cookie sheet.
- Bake at 350 degrees for 30-40 minutes, or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
- In a small bowl, beat cream cheese, vanilla and butter.
- Add powdered sugar a cup at a time, beating after each addition.
- Beat until smooth.
- Meanwhile, mash enough strawberries to yield ½ cup without the juice (measuring without the juice, but you will use the juice to cook).
- Pour juice and berries into a small saucepan and heat to boiling over medium heat.
- Continue cooking about 10 minutes until mixture becomes thick like a puree.
- Remove from heat.
- Immediately place mixture in the freezer for 10-15 minutes to cool sufficiently.
- Remove from freezer.
- Add strawberry mixture to icing and stir well to combine.
- Spread icing over top of cooled cake.
- Garnish with fresh strawberry slices, if desired.
- Refrigerate before serving.
NOTE: This cake is easier to cut if you refrigerate at least 6-8 hours or overnight.
NOTE: It is not safe to put mashed, fresh strawberries into the icing. The strawberries need to be cooked first to avoid any spoiling or deterioration of the strawberries the longer the dessert is refrigerated.
© Can’t Stay Out of the Kitchen
