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Roasted Strawberry Sheet Cake

Ingredients

  • 4 pounds halved fresh strawberries
  • 1/2 cup sugar
  • CAKE:
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup whole milk
  • 1/4 cup turbinado (washed raw) sugar

Directions

  • Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
  • Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
  • Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.


Test Kitchen tips

  • It’s important to just halve the strawberries, not quarter them. If they’re too small, they will sink into the cake.
  • When roasting the strawberries it’s important to use a rimmed baking sheet to capture all the juices that will be released.
  • Nutrition Facts

    1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.

    Total Time
    Prep: 1 hour Bake: 30 min. + cooling

    Makes
    24 servings

    My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is an ode to her. —Kristin Bowers, Rancho Palos Verdes, California


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    Written by tasteofhome

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