Roasted Strawberry Sheet Cake
Sheet cakes are the best because you can either feed a crowd with them, or just have a feast all to yourself. I actually don’t recommend eating it all by yourself…at least not in one sitting. Although, it does depends on what day of the week it actually is. If it’s Friday, and work has been hectic, then maybe you do want an entire cake all to yourself? Who’s to say, really? There’s fruit in it so it’s basically healthy.
All kidding aside this Roasted Strawberry Sheet Cake is the dessert I’ll be making all summer long because it’s versatile and so easy to make. Use whatever fruit is in season to bake it again and again without getting bored of it. The base is a delicious yellow cake that lends itself to any flavor you pick. Serve it with a dusting of powdered sugar, fresh whipped cream or ice cream, if you’re feeling adventurous. I really don’t cake how you make, just as long as you make it!
Roasted Strawberry Sheet Cake
Equipment
- Mixer
- Sheet pan
- Saucepan
Ingredients
- 2 pints fresh strawberries hulled and cut in half
- 1 3/4 cup granulated sugar divided
- 1 tablespoon balsamic vinegar
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 cup unsalted butter softened
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk
- 1/4 cup turbinado sugar
Instructions
- Preheat oven to 350°F. Line two 15x10x1-inch baking sheets with parchment paper. Place the strawberries on one baking sheet and toss together with 1/4 cup of the sugar and vinegar until well coated. Bake until tender and their juices have started to release, about 30 to 35 minutes. Remove from oven and let cool.
- Meanwhile, in a large bowl, whisk together the flour, baking powder and salt; set aside. In a separate bowl, cream together the butter and the remaining sugar until light and fluffy, about 3 to 5 minutes. Stir in the eggs, adding one at a time, and beating well after each addition. Stir in the vanilla and almond extract. Add the dry ingredients alternately with the buttermilk, starting and ending with dry ingredients, mixing just until combined after each addition.
- Pour the batter onto the second prepared baking sheet that has been greased with cooking spray and spread out into an even layer. Top with 3/4 of the roasted strawberries and the turbinado sugar and bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack. Slice and serve with the remaining roasted strawberries and fresh whipped cream or ice cream. Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days. Enjoy!
