Strawberry Texas Sheet Cake
This Strawberry Texas Sheet Cake is one of those easy desserts that works for almost any gathering. The thin, soft cake paired with the glossy strawberry frosting makes it feel nostalgic, comforting, and easy to serve for birthdays, potlucks, holidays, and summer parties.
Servings: 20 slices
Calories: 364kcal
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 13x18 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.
Do not overbake the cake or it may lose the soft Texas sheet cake texture.
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)
You can add a bit of milk if the frosting thickens too much.
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
Serving: 1slice | Calories: 364kcal | Carbohydrates: 57g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 137mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 46g | Vitamin A: 455IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
