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Strawberry Texas Sheet Cake | Can't Stay Out of the Kitchen | this amazing #dessert will have you drooling from the first bite! The #CreamCheese icing is fantastic. Perfect #cake for company or #holidays because it feeds a crowd and everyone wants seconds! #SheetCake #TexasSheetCake #strawberries #StrawberryTexasSheetCake #HolidayDessert #Christmas #ValentinesDay

Strawberry Texas Sheet Cake

Teresa Ambra
Strawberry Texas Sheet Cake will cure any sweet tooth craving. This luscious cake is made with strawberry cake mix and strawberry pie filling. The cream cheese icing includes pureed strawberries. The combination of strawberries in icing and cake cause a flavor explosion in this fantastic dessert. This festive and beautiful cake is perfect for holidays like Christmas or Valentine's Day. Even though the recipe feeds a crowd, everyone will want seconds!
3.84 from 226 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 48
Calories 140 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 small mixing bowl
  • 1 electric mixer
  • 1 spatula
  • 1 sharp knife to cut strawberries
  • measuring cups
  • measuring spoons
  • 1 sauce pan
  • 1 potato masher

Ingredients
  

CAKE:

  • 15.25 oz. box strawberry cake mix
  • 22 oz. can strawberry pie filling Lucky Leaf carries this
  • 4 large eggs

ICING:

  • 8 oz. pkg. cream cheese softened
  • 1 tbsp. real vanilla extract
  • 1 cup unsalted butter softened (2 sticks)
  • 4 cups powdered sugar
  • 1 cup strawberries washed and sliced

Instructions
 

CAKE:

  • Mix together cake mix and eggs in a large mixing bowl with a wooden spoon.
  • Fold in the pie filling.
  • Spread into a greased 11x17” 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.

ICING:

  • In a small bowl, beat cream cheese, vanilla and butter with an electric mixer.
  • 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.

Notes

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
 

Nutrition

Calories: 140kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 104mgPotassium: 25mgFiber: 0.2gSugar: 17gVitamin A: 144IUVitamin C: 5mgCalcium: 40mgIron: 0.3mg
Keyword cake, cream cheese, dessert, strawberries
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