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Strawberry Sheet Cake
Ingredients
Directions
Ingredients
Cooking spray or softened unsalted butter for pan
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1 ¼ c
vegetable oil
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2 ¼ c
granulated sugar
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4 tsp
vanilla extract
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3 lg
eggs
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1 ⅓ c
whole milk
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1 tbsp
baking powder
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1 ¼ tsp
kosher salt
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3 c
all-purpose flour
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1 lb
whole strawberries, fresh or frozen, hulled and roughly chopped
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Turbinado sugar for sprinkling
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Strawberry Sheet Cake

So, you may not know it, but the summer of 2019 was the summer of strawberry sheet cakes. Both Bon Appétit and Deb Perelman (aka Smitten Kitchen) shared recipes for them; and I, too, had the berry sheet cake bug that summer, but developed a raspberry one, instead. But now that a little time has passed, I, too, am jumping on the strawberry bandwagon, because even just saying “strawberry sheet cake” gives me all the happy, summery feels. Can’t exactly explain why, but it’s true. This cake is easy. This cake is— well— marvelous. And this cake needs baking ASAP.

1 9x13 inch rectangular cake

  1. Heat the oven to 350 ° F. Grease a 9- by- 13- inch pan with cooking spray or softened butter. Line with a long piece of parchment paper that extends up and over the two long sides of the pan.
  2. Whisk together the oil, granulated sugar, and vanilla in a large bowl for 30 seconds. Whisk in the eggs, one at a time, and then the milk. Sprinkle the baking powder and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. The batter will be lumpy.
  3. Scrape the batter into the prepared pan and evenly scatter the strawberries on top.
  4. Generously sprinkle the cake with the turbinado sugar and bake for 55 to 60 minutes, rotating the cake at the halfway point. The cake is done when a wooden skewer inserted into the center comes out with a moist crumb or two.
  5. Remove from the oven and let cool to room temperature. Serve slices directly from the pan; or lift the cake from the pan with the parchment overhang, running a butter knife around the edges if it resists. Keep the cake, wrapped, on the counter for up to 3 days.

Jessie Sheehan

Jessie Sheehan is a baker, food writer and recipe developer. She is the author of The Vintage Baker and the co-author of Icebox Cakes (both published by Chronicle Books). She blogs at jessiesheehanbakes.com, can be found on Instagram at @jessiesheehanbakes, lives in Red Hook, Brooklyn and has a soft spot for chocolate pudding.