This Eggless Easy Strawberry Sheet Cake (with cake mix) is soft, fluffy, and packed with fresh strawberry flavor—no eggs required. Using a simple cake mix shortcut plus fresh strawberries, this recipe creates a reliable egg-free dessert that bakes beautifully every time. It’s perfect for birthdays, potlucks, and school events when you need an allergy-friendly cake that still feels homemade. If you’ve ever wondered how to make cake mix without eggs, this recipe shows you the easiest way.
Oriana’s Thoughts On The Recipe
This Eggless Easy Strawberry Sheet Cake is one of those recipes I come back to again and again when I need a quick, dependable dessert that still feels a little special. It’s soft, fluffy, full of real strawberry flavor, and best of all—it’s completely egg-free, so families managing egg allergies can enjoy it without worry.
As an allergy mom, I’ve spent more than a decade figuring out how to make baking work without eggs. Cake mixes almost always call for them, which can feel frustrating when you just want a simple shortcut.
After lots of testing in my own kitchen, I found an easy method that makes cake mix bake up beautifully without eggs—and this recipe proves it. I love that it uses fresh strawberries for real flavor and bakes in a simple sheet pan that feeds a crowd. It’s the kind of dessert I bring to birthdays, school events, or potlucks because it’s easy, dependable, and everyone happily grabs a slice.
And the best part? It’s completely egg-free.
Why You’ll Want to Try My Recipe
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
For the Eggless Strawberry Cake:
- Fresh Strawberries: These are blended into a puree and give the cake a real strawberry flavor.
- White Cake Mix: This keeps the recipe quick and simple. Any standard 15–16 oz box of white cake mix works well. This is the white cake mix I used.
- Plain Yogurt: Yogurt helps replace the moisture and structure eggs normally provide. It also keeps the cake soft and tender.
- Vegetable Oil: Adds moisture and keeps the cake fluffy. You can also use canola oil if that’s what you have.
- Strawberry Jell-O Mix: This boosts the strawberry flavor and gives the cake its beautiful pink color.
- Strawberry Bakery Emulsion (Optional): This enhances the strawberry flavor even more. It’s optional, but wonderful if you have it.
For the Strawberry Frosting:
- Butter (for Frosting): Adds richness and structure to the frosting.
- Cream Cheese: Balances the sweetness and gives the frosting a creamy, slightly tangy flavor.
- Vanilla Extract: Rounds out the flavor of the frosting.
- Powdered Sugar: Sweetens and thickens the frosting.
- Strawberry Puree (for Frosting): Adds natural strawberry flavor and a soft pink color.
Food Allergy Info & Swaps
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free Option: Use your favorite gluten-free white cake mix.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Blend the Strawberries
Add the strawberries to a blender or food processor and blend until completely smooth. You’ll need 1 cup of puree for the cake batter and ¼ cup for the frosting, so measure it out and set it aside.
Mix the Cake Batter
In a large bowl, combine the white cake mix, yogurt, and vegetable oil. Stir until everything is well blended. Mix in the strawberry Jell-O powder and 1 cup of the strawberry puree. Stir until the batter is smooth and evenly mixed.
Prepare to Bake
Pour the batter into your prepared 9×13 pan and spread it out evenly.
Bake
Bake until a toothpick inserted in the center comes out clean. Leave the cake in the pan and let it cool completely before adding the frosting.
Make the Strawberry Frosting
In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Add the vanilla and strawberry emulsion (if using). Gradually mix in the powdered sugar until everything is fully combined. Stir in the ¼ cup strawberry puree and mix until the frosting is smooth and spreadable.
Frost and Serve
Spread the frosting evenly over the cooled cake and add more fresh strawberries, if desire. Slice into squares, and enjoy!
Recipe Tips For Success
➤ Troubleshooting Tips:
- Cake Turned Out Dense: The batter may have been overmixed. Pro Tip: Mix just until the ingredients are combined and smooth. Overmixing can make cakes heavy.
- Cake Stuck to the Pan: Sometimes sheet cakes cling if the pan isn’t prepared well. Pro Tip: Grease the pan generously or line it with parchment paper for easy removal.
- Frosting Looks Too Thin: Fresh strawberry puree can sometimes make frosting softer than expected. Pro Tip: Add a little extra powdered sugar, a few tablespoons at a time, until the frosting reaches your desired consistency.
- Cake Is Browning Too Fast: Every oven behaves a little differently. Pro Tip: If the top browns too quickly, loosely tent the cake with foil during the last few minutes of baking.
➤ Extra Tips:
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Make sure the cake is completely cool before frosting, or the frosting will melt.
- If your strawberries are very juicy, measure the puree carefully so the batter doesn’t become too thin.
Variations & Additions
- Fresh Strawberry Pieces: Fold in ½ cup of finely chopped strawberries for extra bursts of fruit.
- Strawberry Lemon Cake: Add 1 teaspoon lemon zest to the batter for a bright, fresh flavor.
- Chocolate Strawberry Cake: Sprinkle mini chocolate chips into the batter before baking.
- Strawberry Sprinkle Cake: Add colorful sprinkles to the batter for a fun birthday version.
Serving Suggestions
This strawberry sheet cake fits into so many everyday celebrations.
Serve it for:
- Birthday parties
- School celebrations
- Potlucks
- Baby showers
- Spring and summer gatherings
- Family weekend desserts
Storage and Freezing Instructions
Storing: Keep the cake covered in the refrigerator for up to 3 days because of the cream cheese frosting.
Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then frost before serving.
Frequently Asked Questions
Try These Egg-Free Strawberry Recipes Next!
Recipe Card
Eggless Easy Strawberry Sheet Cake (Easy with Cake Mix)
This Eggless Easy Strawberry Sheet Cake is soft, fluffy, and full of real strawberry flavor, made with a simple cake mix shortcut and fresh berries. The easy egg-free method creates a tender cake that bakes beautifully without complicated substitutions. It’s a reliable, crowd-friendly dessert perfect for birthdays, potlucks, and everyday celebrations.
Video
Ingredients
For the Eggless Strawberry Cake:
- 16 oz (450 g) fresh strawberries, rinsed and hulled
- 1 box white cake mix
- 1/2 cup (120 g) plain yogurt
- 3/4 cup (180 ml) vegetable oil
- 3 oz (85 g) strawberry Jell-O mix
- 1 teaspoon strawberry bakery emulsion (optional)
For the Strawberry Frosting:
- 1/4 cup (57 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 ml) strawberry bakery emulsion (optional)
- 3 cups (360 g) powdered sugar
- 1/4 cup (60 g) strawberry puree you made with the strawberries above
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with baking spray with flour and set aside.
- Add the strawberries to a blender or food processor and blend until smooth. You will need 1 cup of strawberry puree for the cake batter and 1/4 cup for the frosting.
- In a large bowl, combine the cake mix, yogurt, and vegetable oil. Mix until well combined.
- Add the strawberry Jell-O mix and 1 cup of strawberry puree. Stir until the batter is smooth and evenly mixed.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan before frosting.
Make the Frosting:
- To make the frosting, beat the softened butter and cream cheese together in a medium bowl until smooth and creamy. Add the vanilla extract and strawberry bakery emulsion (if using). Gradually mix in the powdered sugar until fully incorporated. Stir in the 1/4 cup strawberry puree and mix until the frosting is smooth.
- Spread the frosting evenly over the cooled cake. Slice and serve.Tip: To take this cake to the next level, top it with my 3-ingredient Strawberry Crunch.
Oriana’s Notes
Strawberries: For the best flavor, use ripe, sweet strawberries. If your strawberries are very juicy, measure the puree carefully so the batter does not become too thin.
Strawberry bakery emulsion is optional but adds a stronger strawberry flavor and bakery-style aroma.
Storing: Keep the cake covered in the refrigerator for up to 3 days because of the cream cheese frosting.
Freezing: You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then frost before serving.
Food Allergy Info & Swaps:
This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
- Cream Cheese: To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Gluten-Free Option: Use your favorite gluten-free white cake mix.
- Cake Turned Out Dense: The batter may have been overmixed. Pro Tip: Mix just until the ingredients are combined and smooth. Overmixing can make cakes heavy.
- Cake Stuck to the Pan: Sometimes sheet cakes cling if the pan isn’t prepared well. Pro Tip: Grease the pan generously or line it with parchment paper for easy removal.
- Frosting Looks Too Thin: Fresh strawberry puree can sometimes make frosting softer than expected. Pro Tip: Add a little extra powdered sugar, a few tablespoons at a time, until the frosting reaches your desired consistency.
- Cake Is Browning Too Fast: Every oven behaves a little differently. Pro Tip: If the top browns too quickly, loosely tent the cake with foil during the last few minutes of baking.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
- Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Make sure the cake is completely cool before frosting, or the frosting will melt.
- If your strawberries are very juicy, measure the puree carefully so the batter doesn’t become too thin.
- Fresh Strawberry Pieces: Fold in ½ cup of finely chopped strawberries for extra bursts of fruit.
- Strawberry Lemon Cake: Add 1 teaspoon lemon zest to the batter for a bright, fresh flavor.
- Chocolate Strawberry Cake: Sprinkle mini chocolate chips into the batter before baking.
- Strawberry Sprinkle Cake: Add colorful sprinkles to the batter for a fun birthday version.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Calories: 513kcalCarbohydrates: 76gProtein: 4gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 21mgSodium: 368mgPotassium: 124mgFiber: 1gSugar: 57gVitamin A: 260IUVitamin C: 26mgCalcium: 125mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
