Strawberry Sheet Cake with Whipped Cream Frosting
- 1 (16 oz) container strawberries
- 5 tablespoons unsalted butter
- 6 tablespoons oil, any type
- 2 teaspoons vanilla extract
- Pink or red food color, few drops (optional)
- 2 tablespoons strawberry extract (optional)
- 2 1/3 cups all-purpose flour* (3% protein content suggested)
- 2 teaspoons baking powder
- 4 large eggs
- 2 cups Imperial Sugar Extra Fine Granulated Sugar
Whipped Cream Frosting
- 1 1/2 cups whipping cream
- 3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla
- 1 pint strawberries for decoration
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F. Line bottom and sides of a 9 x13-inch cake pan with parchment paper. This step is necessary as strawberry pieces may stick to pan.
- Wash and remove stems from strawberries. Puree slightly over half of strawberries using a stick or standard blender.
- Measure exactly 1 cup of strawberry puree (to be used in cake batter) and pour into a small saucepan. Cut butter in thin slices and along with oil, add into saucepan. Add vanilla and a few drops of food color if desired and strawberry extract if using. Set aside 2 tablespoons of remaining strawberry puree in refrigerator to be mixed later with whipped cream.
- Depending on size, cut remaining strawberries in 4-8 pieces and set aside.
- Sift together flour and baking powder and set aside.
- In a bowl large enough to hold all ingredients, whip eggs using a stand or handheld mixer until well blended. Add sugar and keep whipping until mixture is mousse-like, thick and pale and well doubled in volume. This will take at least 5 minutes.
- Meanwhile heat strawberry puree mixture until warm, but not quite hot and certainly not boiling. Remove from heat and add vanilla.
- Using a handheld spatula, gently fold dry sifted ingredients in the egg mixture, retaining as much air as possible.
- Add one-third of still warm strawberry mixture and gently mix into above. Add another third and gently fold and finish with remaining amount.
- Scrape batter into pan and spread the surface evenly.
- Place in oven and bake until center of the cake bounces back when lightly pressed with a finger and until you see cake retracting from sides in a few areas. About 1 hour if baked in a glass container or 50 minutes if baked in metal.
- Once cake has fully cooled continue with below.
- In a cold bowl whip cream, sugar, strawberry puree, and vanilla to medium firm peaks.
- Spread onto surface of cake.
- Decorate with additional strawberries.
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