Fresh Strawberry Sheet Cake
A fresh strawberry sheet cake is great in the summer and feeds a crowd.
Calories per serving: 313kcal
Ingredients
For the Cake
- 4 (4) egg whites
- 8 ounces (226.8 g) unsalted butter, at room temperature
- 2 cups (400 g) sugar
- 4 (4) egg yolks, separated
- 1 cups (236.59 ml) Milk
- 2 ⅔ cups (630.9 ml) sifted cake flour
- 2 ¼ teaspoons (2.22 teaspoons) baking powder
- ½ teaspoon (0.49 teaspoon) salt
- 1 tablespoon (0.99 tablespoon) vanilla extract, real , not imitation
- 1 tablespoon (0.99 tablespoon) almond extract
For the Topping
- 2 ½ cups (591.47 ml) whipping cream
- 3 tablespoons (2.96 tablespoons) powdered sugar
- 2 dozen (2 dozen) fresh strawberries
- 1 teaspoon (0.99 teaspoon) Vanilla
Instructions
For the Cake
- Preheat oven to 350 °F (177 °C). You can use either a large jellyroll pan or three 9-inch cake pans.Grease the pan and line it with wax or parchment paper. Grease the wax or parchment paper as well.
- It's important to sift the flour first before measuring it. This DOES NOT mean putting it in a bowl and slapping a whisk at it a few times. This means using a real sifter. Sift the flour, baking powder, and salt.
- Separate the eggs, one bowl with the yolks, another with the whites.
- Put the whites in the bowl of a stand mixer and beat until they are stiff but not dry. Put them in another bowl and wipe out your stand mixer bowl.
- Cream the butter well, then add the sugar and beat until light and fluffy.
- Add the egg yolks one at a time.
- Add the extracts.
- Alternate adding the milk and flour one third at a time, scraping the bowl as needed. Beat the batter until it comes together, don't overbeat it.
- Stir a third of the egg whites into the batter to loosen it. Fold in remaining egg whites carefully. Keep folding until you cannot see any large pieces of white.
- If you are making round cake layers, divide the batter between the prepared pans. Otherwise, pour into a 15 x 10 cake sheet pan.
- Bake in preheated oven for 30 minutes or until a cake tester comes out clean. Cool in pan 10 minutes on racks.
- Remove cake from pan and cool on a serving dish. Wash out the stand mixer bowl.
For the Topping
- While the cake is cooling, hull the strawberries and slice them in half. You probably won't use all the berries.
- Make sure the cake is completely cooled before proceeding. When the cake is cooled, pour the whipping cream into the stand mixer bowl and add the powdered sugar and vanilla. Whip the cream until it comes to stiff peaks.
- Spread some of the whipped cream on the cooled cake, making sure to leave enough cream to pipe around the sides.
- Place the strawberries on top of the cream, cut side down.
- Put the remaining cream into a piping bag and pipe the whipped cream around the outside of the cake.
Notes
For an extra special presentation, leave four strawberries whole, dip them in chocolate and put one in each corner.
If you are making layers, you will want to try to have the strawberries about the same height, or press down so they indent in the cake layers. You can leave some of the strawberries whole and dip them in chocolate as above for a special presentation.
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