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Roasted Strawberry Sheet Cake Recipe

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This recipe for Roasted Strawberry Sheet Cake, by , is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
STRAWBERRIES:
4 pounds halved fresh strawberries
1/2 cup sugar

CAKE:
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

Directions:
Directions:
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 eggs, one 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.

Number Of Servings:
Number Of Servings:
24 servings
Personal Notes:
Personal Notes:
It's important to just halve the strawberries, not quarter them. If they're too small, they will sink into the cake.

When roasting the strawberries it's important to use a rimmed baking sheet to capture all the juices that will be released.

 

 

 

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