Roasted Strawberry Sheet Cake Recipe



Roasted Strawberry Sheet Cake Recipe

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

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 1 egg 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.


Related Post