Wheat-Free Yellow Sheet Cake with Cream Cheese Frosting & Strawberries

Who can resist a classic yellow cake, spread with tangy frosting, and piled with sweet-tart berries? It comes together beautifully in less than an hour, no sifting or stacking required. 

What You Get

Butter 

Cream cheese 

Eggs 

Gluten-free vanilla cake mix

Powdered sugar 

Strawberries 

What You’ll Need

Vanilla extract (optional) 

Salt 

Makes 12 servings

20 minutes active 

1 hour total 

Step 1

Preheat the oven to 350°F. Butter a rectangular baking pan (9 x 13 inches). Set out the cream cheese and butter to let them come to room temperature.

Step 2

In a large bowl, whisk together 3 eggs, ⅓ cup melted butter, ⅓ cup water, and 1 tablespoon vanilla, if you have some on hand. Add the cake mix to the wet ingredients and stir just until combined. 

Step 3

Pour into the prepared pan and smooth the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan. 

Step 4

Meanwhile, make the frosting: In a bowl, combine the cream cheese and ¼ cup butter, both at room temperature, with 2 cups powdered sugar and a pinch of salt. Using a handheld electric mixer, beat until fluffy. Beat in ½ teaspoon vanilla, if you have some on hand. Hull and slice the strawberries. 

Step 5

When the cake is cool, spread with the cream cheese frosting and arrange the strawberries on top. Cut into squares and serve, or cover and refrigerate for up to 2 days, bringing to cool room temperature before serving. 

Contains: milk, eggs, tree nuts.

Allergen note: This meal kit was made with ingredients that do not contain wheat, but it was made in a facility that also processes wheat.