This Strawberry Texas Sheet Cake is a soft, buttery strawberry cake baked in a jelly roll pan and topped with a warm strawberry frosting that pours over the cake just like the classic chocolate Texas sheet cake version. It's easy to make, feeds a crowd, and has that nostalgic strawberry flavor everyone loves.
An Easy Strawberry Cake That Feels Like an Old-Fashioned Favorite
If you love desserts that feel like they came straight from a church potluck table or family reunion, this strawberry Texas sheet cake belongs on your list. The texture stays soft and tender thanks to Greek yogurt, while strawberry Jell-O and strawberry preserves give it that classic strawberry cake flavor, like in this strawberry bread with strawberry icing recipe and this 9×13 strawberry Jell-O cake.
What makes this recipe work so well is the balance between buttery richness and bright strawberry flavor. The warm frosting melts right into the top of the cake and sets into the glossy layer Texas sheet cakes are known for.
It's the kind of dessert that disappears fast at birthdays, summer gatherings, baby showers, holidays, and potlucks because it's simple, nostalgic, and easy to slice for a crowd. If serving a crowd, they’ll also love this strawberry whipped cream cake.
FAQs
Yes. The strawberry Jell-O and preserves give it that familiar old-fashioned strawberry cake flavor, but the texture is softer and more homemade than many traditional strawberry cakes.
Texas sheet cakes are traditionally baked in a large jelly roll pan and topped with a warm poured frosting that sets into a thin, glossy layer. This strawberry version follows the same method as the classic chocolate version.
Yes. Either one works well. Preserves may leave small pieces of strawberry throughout the cake and frosting while jam creates a smoother texture.
Absolutely. The almond extract simply enhances the strawberry flavor and gives it a bakery-style taste, but the cake is still delicious without it.
Yes. Full-fat sour cream can be substituted in equal amounts.
Yes. In fact, the flavor gets even better once the frosting fully sets and the cake rests for several hours or overnight.
Store tightly covered at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days. Let slices come to room temperature before serving for the softest texture.
You can also freeze slices for up to 2 months if tightly wrapped.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
For the Cake
- 2 cups all purpose flour - Provides the structure for the cake while still keeping the crumb soft and tender.
- 2 cups granulated sugar - Sweetens the cake while helping create a moist, soft texture.
- ½ teaspoon salt - Balances the sweetness and enhances the strawberry flavor.
- 1 teaspoon baking soda - Helps the cake rise and reacts with the Greek yogurt for a tender crumb.
- 3 tablespoons strawberry Jell-O powder - Adds concentrated strawberry flavor and the classic pink color.
- 1 cup unsalted butter - Gives the cake richness and buttery flavor.
- 1 cup water - Helps create the thin batter traditional Texas sheet cakes are known for.
- ½ cup Greek yogurt - Adds moisture, softness, and slight tang while keeping the cake tender.
- 2 eggs, room temperature - Provide structure, richness, and stability to the batter.
- 1 teaspoon vanilla extract - Enhances and rounds out the strawberry flavor.
- ¼ teaspoon almond extract - Gives the cake that nostalgic bakery-style strawberry flavor pairing.
- 2 tablespoons strawberry preserves or jam - Adds concentrated strawberry flavor without adding excess moisture.
For the Frosting
- ½ cup unsalted butter - Creates the rich base for the frosting and helps it set into the classic Texas sheet cake texture.
- ¼ cup milk - Helps create a smooth, pourable frosting consistency.
- ¼ cup strawberry preserves or jam - Adds extra strawberry flavor and a glossy finish.
- 3 tablespoons strawberry Jell-O powder - Intensifies the strawberry flavor and color.
- ½ teaspoon vanilla extract - Balances and enhances the sweetness.
- 3½ cups powdered sugar - Sweetens and thickens the frosting into a smooth icing that sets beautifully over the cake.
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 13×18-inch jelly roll pan.
- In a large mixing bowl, whisk together the 2 cups all-purpose flour, 2 cups granulated sugar, ½ teaspoon salt, 1 teaspoon baking soda, and 3 tablespoons strawberry Jell-O powder.
- In a medium saucepan over medium heat, combine 1 cup unsalted butter and 1 cup water. Heat until the butter melts and the mixture begins to simmer.
- Pour the hot butter mixture into the dry ingredients and whisk until smooth.
- Stir in the ½ cup Greek yogurt. Add the 2 eggs one at a time, stirring between each addition.
- Stir in the 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and 2 tablespoons strawberry preserves until fully combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 18 to 22 minutes or until the center springs back lightly and a toothpick inserted in the center comes out clean.
How to Make Strawberry Icing
- While the cake finishes baking, prepare the frosting.
- In a medium saucepan over medium heat, combine the ½ cup unsalted butter, ¼ cup milk, and ¼ cup strawberry preserves.
- Heat until the butter melts and the mixture becomes smooth and lightly steamy.
- Whisk in the 3 tablespoons strawberry Jell-O powder and ½ teaspoon vanilla extract until dissolved.
- Remove from heat and gradually whisk in the 3½ cups powdered sugar until smooth and pourable.
- Immediately pour the warm frosting over the warm cake and gently spread evenly with an offset spatula.
- Allow the frosting to fully set before slicing and serving, about 90 minutes.
Tips
- Use room temperature eggs for a smoother batter and more even baking.
- Do not overbake the cake or it may lose the soft Texas sheet cake texture.
- Pour the frosting over the cake while both are still warm so it spreads properly.
- Almond extract gives the cake a classic bakery-style strawberry flavor, but it can be omitted if preferred.
- If the frosting thickens too quickly, whisk in a small splash of milk before pouring.
- Strawberry preserves create a stronger strawberry flavor than fresh berries in this recipe.
More Recipes
If you love strawberry recipes like this one, then you’ll also love these strawberry desserts:
Recipe
Strawberry Texas Sheet Cake
Ingredients
For the cake:
- 2 cups all purpose flour
- 2 cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 tablespoons strawberry Jell-O powder
- 1 cup unsalted butter
- 1 cup water
- ½ cup Greek yogurt
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons strawberry preserves or jam
For the frosting:
- ½ cup unsalted butter
- ¼ cup milk
- ¼ cup strawberry preserves or jam
- 3 tablespoons Jell-O powder
- ½ teaspoon vanilla extract
- 3 ½ cups powdered sugar
Instructions
- Set the oven temperature to 350 degrees Fahrenheit. Grease a 13×18 jelly roll pan. Set aside.
- In a large bowl combine the all purpose flour, granulated sugar, salt, baking soda, and strawberry Jell-O powder. Set aside.
- In a medium saucepan add the unsalted butter and water. Set over medium heat and heat until the butter melts and the mixture begins to simmer.
- Pour the hot butter mixture into the dry ingredients and whisk until smooth.
- Add the Greek yogurt, stir to combine. Then add the eggs one at a time, stirring between each addition. Then add the vanilla extract, almond extract, and strawberry preserves. Stir until well combined.
- Pour the batter into the prepared jelly roll pan and spread the batter out evenly.
- Bake for 18-22 minutes or until the center springs back lightly and a toothpick inserted in the center comes out clean.
Strawberry Frosting
- Prepare the frosting during the last few minutes of baking.
- In a medium saucepan placed over medium heat combine the unsalted butter, milk, and strawberry preserves.
- Heat until the butter has melted and the mixture is smooth and lightly steamy.
- Whisk in the strawberry Jell-O and vanilla extract until dissolved.
- Remove from heat and gradually whisk in the powdered sugar until smooth and pourable.
- Immediately pour the frosting over the warm cake.
- Gently spread the frosting with an offset spatula so it's evenly distributed on the cake.
- Allow the frosting to set fully before slicing and serving. (about 90 minutes)
Notes
Recipe Tips
- Use room temperature eggs for a smoother batter and more even texture.
- Pour the frosting over the cake while both the cake and frosting are still warm so the icing spreads easily and sets properly.
- For the softest texture, allow the frosting to fully set before slicing.
- Powdered sugar should be spooned into the measuring cup instead of packed for the smoothest frosting consistency.
- This cake tastes even better the next day after the flavors have had time to develop.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Comments
No Comments