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Strawberry Sheet Cake Recipe:
My friend and I are freshly milled flour converts and always cross sharing FMF ideas.
She had made this dessert for a ladies supper several weeks ago, and I can’t get my mind off of this fresh strawberry dessert!
It makes the perfect summer dessert idea using fresh strawberries (it’s full-blown strawberry season here in the South) and what better way to make it healthier by using a whole grain base.
This dessert is close to a white Texas sheet cake and has a fruit glaze similar to a fruit pizza. The end result is like a strawberry delight, only healthier.
Fresh Milled Flour Yellow Cake:
My friend’s inspiration was this yellow cake mix recipe that she has adapted within time. It works great and takes maybe 10 minutes to make from start to finish.
You can be sure, she added this recipe to her arsenal of “yellow cake recipe ideas”. She loves cooking and baking (simply) just as much as I do, so, you can trust her recipes!
I used soft white wheat berries but you can use any “lower in gluten” grains like einkorn, spelt, or Kamut. Simply, weigh the grains on a scale, (in grams) and run it through a grain mill to make whole grain flour.
No measuring cups needed.
Then proceed with the recipe. It’s really not that much harder to make a dessert with fresh milled flour.
The yellow cake turns out, super moist with my friend’s tweaks and couldn’t be simpler to make!
It also makes the perfect amount for a sheet cake. The key is to not over-bake it for a moist cake layer. About 25 minutes is perfect. If you let it go for too long the edges start drying out.
Strawberry Glaze
The cream frosting is incredible! Addicting, I’ll say. It’s so good you’ll want to dip the slice into it. Okay, to much info there.
But seriously, no tweaks. Make it per recipes instructions and indulge a little. This is a fun summer dessert.
True story, I tested this recipe two days in a row, thinking “what am I going to do with two sheet cakes” surely I need to bring some to the neighbors….Not with this dessert. My family finished it and suggested I make some again!
Anyways, my point being is use the vanilla pudding mix and the ingredients that you may not buy on a typical occasion. This is supposed to be a sweet treat, not an everyday dessert.
The strawberry glaze calls for a few tablespoons of raspberry jello and Thermflo. Thermflo is a sauce thickener that doesn’t leave any after taste. You can usually find it at Amish or Mennonite bulk food stores.
If you have to, use cornstarch. As far as the raspberry jello it intensifies the strawberry flavor and makes the most beautiful vibrant red glaze! You don’t wan’t to skip that either.
Make this dessert for your next gathering. It’s eye catching, fresh, and simply indulgent. The perfect summer treat if you ask me!
How To Make Strawberry Sheet Cake with Alyona’s Tips:
Let’s walk through how to make a delicious strawberry sheet cake, step-by-step including my full recipe notes! Don’t forget to watch my Instagram reel on it!
Mise en PlaceEverything You Need! :
Equipment:
- 18×13 Sheet pan
- Sheet of parchment paper
- Mixing Bowls
- Set of measuring cups and spoons
- Small saucepan
- Hand Mixer
Ingredients and Substitutes for Strawberry Sheet Cake:
- Yellow Cake Mix- made with freshly milled flour is the best. I have my friend’s full recipe, down in the recipe card so, you can make it from scratch. Alternatively, you can use store-bought cake mix or white flour for the cake recipe but try it with whole grains!
- No-bake Cheesecake Filling- is a fluffy and creamy (highly addictive) whipped frosting! It’s made with a box of instant vanilla pudding, milk, cream cheese, and Cool Whip topping. That’s it!
- Strawberry glaze- use a saucepan to cook the glaze (so that it thickens) and then cool before adding the fresh strawberries. I used 2 pounds of fresh strawberries (1.5 to 2 pounds makes a fuller strawberry topping). Also, just measure 3 Tablespoons of raspberry jello from the smallest jello packages and store the rest in your pantry for another time.
Note: Thermflo is a sauce thickener with no aftertaste. Buy it on amazon or Amish stores. You could use tapioca starch or cornstarch.
Get the Strawberry Glaze going:
The strawberry glaze needs time to cool, so it’s best to get that going first. Quickly, dump the water, sugar, dry raspberry jello, and Thermflo into a small saucepan.
Bring the mixture to a full boil then cook for 1 minute, whisking constantly. Remove from the heat and cool. Once it’s lukewarm warm I place the saucepan into the fridge so that it thickens more (it takes about 30 minutes for it to set in the fridge).
This works similar to a strawberry danish dessert packet (to make a glossy glaze).
After it chills, the glaze will look creamy, smooth, and glossy (perfect for adding fresh berries). You can add the fresh, sliced strawberries at this point. Add the strawberries before you know for sure you’ll be topping the cake.
Whip the No-bake Cheesecake Filling:
Also known as a cream cheese and Cool whip frosting.
Beat the instant vanilla pudding and cold milk until it starts thickening (30 seconds or so).
In a separate bowl beat the softened cream cheese until it’s smooth. Add it to the beaten pudding.
Next, stir in the Cool whip, make sure it fully thawed. Then spread it over the cooled yellow cake and refrigerate for up to an hour.
Top Sheet Cake with Strawberry Glaze
If your glaze has thickened nicely, add the sliced strawberries, (stems removed and sliced downwards).
Carefully, spread the glazed strawberries all over the top of the frosted cake. I like to leave a little border so, one can see the dreamy layers.
Refrigerate for 2 more hours so that the glaze sets completely. You could totally serve the cake at this point but it’s even better cold.
Serve
We use this serving spatula (it has a thin blade on the tip) to cut the sheet cake directly in the pan. Cut it into a square and put it on a plate. Serve cold.
Helpful Tips
- We don’t like too much frosting so, I didn’t use 1-2 cups of the cheesecake frosting. I reserved it for another time. Just put any leftover icing into the Cool Whip container and freeze.
- Swap this out with other fruit. Such as peaches paired with orange jello, etc… Keep in mind that the bigger the fruit the more likely you’ll need to double the glaze.
- If you don’t have Cool Whip, beat 16 oz of heavy whipping cream with 1 cup of powdered sugar.
- We don’t have a microwave so, I sometimes break up the cream cheese into smaller chunks to soften quicker and let it sit 5-10 minutes before whipping.
- Plan on using 11/2 to 2 pounds of fresh strawberries for the topping.
- Count on 3-4 hours before serving this strawberry dessert.
- Don’t use a 9×13 pan unless you split it up. The layers will be too thick.
More Delicious Strawberry Recipes:
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Strawberry Sheet Cake with Fresh Milled Flour
Equipment
- 1 saucepan
Ingredients
Yellow Cake Mix:
- 300 grams soft white wheat berries
- 1/4 cup tapioca starch , (or potato starch)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cups organic cane sugar
- 1 cup avocado oil
- 3 eggs
- 1 Tbsp vanilla extract
- 1 cup buttermilk , (or milk kefir)
Cheesecake Frosting:
- 3.4 oz Instant vanilla pudding , (the small box)
- 1 cup whole milk, (cold)
- 8 oz cream cheese , (softened)
- 16 oz Cool Whip , (thawed)
Strawberry Glaze:
- 1 cup cold water
- 1/2 cup granulated sugar
- 3 Tbsp raspberry jello , (dry from the box)
- 1 Tbsp heaping of Thermflo
- 1 1/2 lbs thinly sliced strawberries , (up to 2 pounds if desired) tops removed and sliced lengthways.
Instructions
- Make Fresh milled flour: Weigh the soft white wheat berries and run the berries through a grain mill to make freshly milled flour.
- Prep pan: Preheat the oven to 350°F. Line a sheet pan with parchment paper and lightly spray the top. Set aside.
- Make the yellow cake mix: Combine the dry ingredients (300 grams of freshly milled flour, 1/4 c. starch, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1 2/3 cups granulated sugar) and give it a good whisk. Beat in the wet ingredients (1 c. oil, 3 eggs, 1 T vanilla, and 1c. buttermilk). Mix for 1 minute and pour into the prepared pan. Bake for 25 minutes or until done. Cool.
- Cream Cheese Frosting: Mix the small box of instant pudding with milk until thick (30 seconds). In a separate bowl beat the cream cheese until smooth. Add to the pudding. Beat in the Cool whip and spread this over the cooled sheet cake. I like to leave a border. Refrigerate the cake for the frosting to set.
- Strawberry Glaze: In a saucepan combine 1c. water, 1/2 c. sugar, 3 T raspberry jello, and 1 Tbsp Thermflo. Boil for 1 minute. Let it cool then chill in the fridge until glaze thickens (about 30 minutes). Fold in 1.5 lbs of sliced strawberries. Spread this fruit topping over the frosted cake and refrigerate 2-3 hours before serving.
Notes
- Can substitute 1 Tbsp of cornstarch for Thermflo.
- I like to use parchment paper sheets and just trim one side off to make it fit into the sheet pan evenly.
- The cake is done when the top is golden brown and when inserted with a toothpick it comes out clean.
- I don’t use all the cream cheese frosting. I like to freeze about 1-2 cups for another sheet cake. Use as much as you wish, my husband doesn’t like too much icing.
Nutrition (per serving)
Tried this recipe?
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