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A close up of a slice of 7up sheet cake with strawberry frosting on a plate.
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5 from 5 votes

7UP Sheet Cake with Strawberry Buttercream Frosting

An incredibly moist and tender white cake with an easy-as-can-be strawberry buttercream frosting. This 7UP® Sheet Cake with Strawberry Buttercream Frosting will go over in a big way at your next summer gathering!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 9
Calories: 857kcal


7UP Sheet Cake

  • 16.25 ounce package white cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ½ teaspoon salt
  • 1 ¼ cups 7UP
  • 1 cup sour cream
  • 3 egg whites
  • 2 tablespoons vegetable oil
  • ½ lemon juiced and zested
  • 1 teaspoon vanilla extract

Easy Strawberry Buttercream Frosting

  • 1 cup butter softened
  • 1 teaspoon pure vanilla extract
  • 16 ounces powdered sugar
  • ½ cup strawberry preserves or jam the thicker, the better
  • 2 to 3 tablespoon heavy cream as needed
  • ¾ to 1 cup chopped fresh strawberries
  • additional fresh strawberries for garnish


For the 7UP Sheet Cake

  • Preheat oven to 325 degrees F. Coat a 9- x 13-inch baking dish with non-stick cooking spray.
  • Combine the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Add the 7UP, sour cream, egg whites, vegetable oil, lemon juice, lemon zest, and vanilla extract, and beat with an electric mixer on LOW for about 3 minutes, just until combined. Be careful not to over beat (batter will be slightly lumpy).
  • Pour the batter into the prepared baking dish and bake in the preheated oven for 38 to 45 minutes, or until it is just barely light golden brown around the edges and a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.

For the Easy Strawberry Buttercream Frosting

  • In a large bowl, use an electric hand mixer or stand mixer to beat the softened butter and vanilla extract until the butter is light and creamy, about 3 minutes
  • Add the powdered sugar, ½ cup at a time, mixing completely after each addition and scraping down the sides of the bowl as needed. Add strawberry preserves and beat again until well combined.
  • Add heavy cream, 1 tablespoon at a time, beating in between additions. Only add as much cream as you need to reach desired consistency and beat for an additional minute or two or until light and fluffy. Fold in fresh strawberries with a spoon until well incorporated.
  • Frost completely cooled cake and garnish, as desired, with additional fresh strawberries. Refrigerate cake to firm up frosting, if desired.



For a larger, lower profile cake coat a 12- x 17-INCH rimmed baking sheet (jelly roll pan) with non-stick cooking spray. Pour batter into the prepared pan and bake in a preheated 325 degree F oven for 20 to 25 minutes. Watch closely and check often towards end of baking time.


Serving: 1slice | Calories: 857kcal | Carbohydrates: 145g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 68mg | Sodium: 711mg | Potassium: 164mg | Fiber: 2g | Sugar: 107g | Vitamin A: 763IU | Vitamin C: 12mg | Calcium: 166mg | Iron: 2mg