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Roasted Strawberry Sheet Cake

Total Time

Prep: 1 hour Bake: 30 min. + cooling

Makes

24 servings

Updated: Jan. 19, 2023
My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California
Roasted Strawberry Sheet Cake Recipe photo by Taste of Home
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Ingredients

  • 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 2% milk
  • 1/4 cup turbinado (washed raw) sugar

Directions

  1. 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.
  2. Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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).
  3. 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
  • 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.
  • Nutrition Facts

    1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.

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