Roasted Strawberry Sheet Cake
Total TimePrep: 1 hour Bake: 30 min. + cooling
- 4 pounds halved fresh strawberries
- 1/2 cup sugar
- 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
Nutrition Facts1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.
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Oct 6, 2019
Sep 2, 2019
Fearing the problem someone mentioned below, of it overflowing the pan, I used a 15*10*2 glass pan. Not sure if that (glass vs metal) made a difference in how it cooked, but I cooked it for the recommended time, then another 15-20 minutes, and it was still gummy on top.
Jul 18, 2019
Love how easy this recipe is. I have made it 3x so far and it comes out great. Everyone compliments its taste appearance!!
Jul 8, 2019
This is a keeper. Thee kitchen smelled wonderful and the turbinado sugar gave the top a nice crunch. Everyone loved it!
Jun 21, 2019
I would have given this a higher rating if I had not run into a problem related to the called for pan size. I specifically went out and bought a 15 x 10 x 1 pan for this recipe as I did not have one. On baking, the cake rose out of and over the edges of the pan creating a large mess in my oven that took some time to clean up. I was able to salvage the cake and it was rather tasty so I decided to give it another shot, this time using a half sheet pan. Problem solved. This was made using cultured butter and milk from grass fed cows. Some of the syrup from roasting the strawberries was brushed over the top of the cake, allowing it to soak in prior to serving. Perhaps some of the syrup could be used to flavor whipped cream or an icing as well, that will be part of the next one made.