ROASTED STRAWBERRY SHEET CAKE
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
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- 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, 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). , 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.
Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED STRAWBERRIES
Sweet and juicy roasted strawberries with a bold strawberry flavor. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes, or cake.
Provided by chpmnk42
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
- Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 60.5 calories, Carbohydrate 15 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.1 mg, Sugar 11.8 g
ROASTED STRAWBERRY LAYER CAKE
Roasting the strawberries is a real game-changer and brings out such an intense, sweet flavor in this cake, which gets added fragrance from elderflower cordial.
Provided by Benjamina Ebuehi
Yield Makes 1 round 6-inch (15-cm) layer cake
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (180°C). Grease the base and sides of three deep, round 6-inch (15-cm) cake pans and line the bottoms with parchment paper.
- To make the cake, sift together the flour and baking powder in a large bowl, and set aside. Mix the milk and elderflower cordial in a small bowl and set aside. Using a stand mixer or electric whisk, beat the butter, sugar and lemon zest for 5 minutes, or until pale and fluffy. Add the eggs one at a time, beating well after each addition. If the mixture looks like it's starting to curdle, add 1 tablespoon (8 g) of the flour mixture. Turn the mixer speed to low and add half of the flour mixture followed by the milk and elderflower. Stir in the remaining flour and divide the batter equally into the prepared cake pans. Bake the cakes for 35 to 37 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely. Once cool, wrap them tightly in plastic wrap and place in the fridge to firm up.
- To make the purée, preheat the oven to 375°F (190°C). Slice the stems off the strawberries, cut them in half and put them into a baking dish. Toss the fruit with the sugar and vanilla. Roast the strawberries in the oven for 30 to 40 minutes, stirring once halfway. The strawberries are done once they are soft and fragrant and the juices have turned into a syrup. Leave the strawberries to cool completely before transferring them to a food processor or blender and pulsing until smooth. Store in an airtight container in the fridge until you're ready to use it.
- To make the buttercream, add the egg whites and sugar to the bowl of a stand mixer or a heatproof bowl. Make sure there are no traces of grease in the bowl as this will stop the meringue from whipping up. Place the bowl over a saucepan of simmering water, making sure that the base doesn't touch the water. Whisk the eggs and sugar constantly until the mixture reaches a temperature of about 150°F (65°C). If you don't have a thermometer, rub a little of the mixture in between your fingers. The eggs should be hot to the touch with all the sugar dissolved.
- Remove the bowl from the heat and start whisking the egg whites on high speed in a stand mixer fitted with the whisk attachment or with an electric whisk. Beat until the whites are thick and have doubled in volume. Once the bowl is cool to the touch and with the mixer still running, add the butter a piece at a time. The meringue will deflate and will start to look a little runny or curdled. Don't panic-this is normal. Continue beating until you have added in all of the butter and the mixture is smooth and glossy. If after 10 minutes, your meringue buttercream is still soupy, chill it in the fridge for 20 minutes and then beat again. Add about 1/2 cup (125 g) of the strawberry puree and beat the buttercream for 2 minutes, or until smooth. Leave the buttercream at room temperature until you are ready to assemble.
- Unwrap the cakes from the fridge and if any of them are domed, level them with a serrated knife or a cake leveler. All the layers need to be completely flat to ensure you don't end up with a wonky cake. Brush each cake layer with 2 tablespoons (30 ml) of elderflower cordial. Place one layer of cake on a cake board and put this board on a turntable, if using. If your buttercream has firmed up, whip it up again in the mixer until smooth. Add a scoop of buttercream and spread it out evenly with an offset spatula, pushing the buttercream right to the edge (it's fine if it spills over). Place the next layer on top of the first, but this time add about 1 tablespoon (8 g) of strawberry purée on top of the buttercream layer, leaving about 1 inch (2.5 cm) clear around the edge. Place the last layer topside down to give you a perfectly flat top.
- Frost the top and sides of the cake with a thin layer of buttercream. Smooth the edges as much as you can with a bench scraper or palette knife. This is the crumb coat layer that will trap any stray crumbs and act as a base for the next layer. Place the cake in the fridge for 20 minutes to firm up before adding another layer of buttercream on the top and sides. Fill a piping bag fitted with an open star nozzle (I've used Wilton 8B) with any remaining buttercream and pipe swirls across the edge to make a wreath. Top the cake with fresh strawberries, a drizzle of any leftover puree and fresh elderflower (if in season).
STRAWBERRY REFRIGERATOR SHEET CAKE
Make and share this Strawberry Refrigerator Sheet Cake recipe from Food.com.
Provided by tickeledpink
Categories Dessert
Time 50m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Stir all the cake ingredients together.
- Add 1 large box frozen strawberries, thawed.
- Keeping back 3 T strawberries for the icing.
- Use a sheet cake pan, and bake at 350 for 25-30 minutes.
- For the icing: Mix together all ingredients.
- If too thick, add a little more juice or water.
Nutrition Facts : Calories 264.6, Fat 11.6, SaturatedFat 2.9, Cholesterol 48.4, Sodium 224.4, Carbohydrate 37.9, Fiber 0.3, Sugar 30.4, Protein 2.9
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
More about "roasted strawberry sheet cake recipes"
ROASTED STRAWBERRY SHEET CAKE - THE CANDID APPETITE
From thecandidappetite.com
Reviews 6Estimated Reading Time 6 minsServings 24Total Time 1 hr 25 mins
- Preheat oven to 350°F. Line two 15x10x1-inch baking sheets with parchment paper. Place the strawberries on one baking sheet and toss together with 1/4 cup of the sugar and vinegar until well coated. Bake until tender and their juices have started to release, about 30 to 35 minutes. Remove from oven and let cool.
- Meanwhile, in a large bowl, whisk together the flour, baking powder and salt; set aside. In a separate bowl, cream together the butter and the remaining sugar until light and fluffy, about 3 to 5 minutes. Stir in the eggs, adding one at a time, and beating well after each addition. Stir in the vanilla and almond extract. Add the dry ingredients alternately with the buttermilk, starting and ending with dry ingredients, mixing just until combined after each addition.
- Pour the batter onto the second prepared baking sheet that has been greased with cooking spray and spread out into an even layer. Top with 3/4 of the roasted strawberries and the turbinado sugar and bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan on a wire rack. Slice and serve with the remaining roasted strawberries and fresh whipped cream or ice cream. Leftovers can be wrapped in plastic and stored at room temperature for up to 2 days.
STRAWBERRY SHEET CAKE - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
FRESH STRAWBERRY SHEET CAKE - BAKED AMBROSIA
From bakedambrosia.com
STRAWBERRY SHEET CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
ROASTED STRAWBERRY SHEET CAKE - THE BOY WHO BAKES
From theboywhobakes.co.uk
Estimated Reading Time 3 mins
ROASTED STRAWBERRY SHEET CAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Servings 24Total Time 1 hr 30 minsCategory DessertsCalories 235 per serving
ROASTED STRAWBERRY CAKE | RECIPE | KITCHEN STORIES
From kitchenstories.com
4/5 (19)Category DessertServings 12Total Time 2 hrs 15 mins
STRAWBERRY SHEET CAKE - BAKE OR BREAK
From bakeorbreak.com
STRAWBERRY SHEET CAKE RECIPE | ALLRECIPES
From allrecipes.com
ROASTED STRAWBERRY BUTTERMILK CAKE - JOY THE BAKER
From joythebaker.com
ROASTED STRAWBERRY SHEET CAKE | RECIPE | STRAWBERRY SHEET CAKES ...
From pinterest.co.uk
FRESH STRAWBERRY SHEET CAKE - YOUTUBE
From youtube.com
BEST STRAWBERRY SHEET CAKE - SOUTHERN BITE
From southernbite.com
ROASTED STRAWBERRY-MASCARPONE BUNDT CAKE - BAKE FROM SCRATCH
From bakefromscratch.com
ROASTED STRAWBERRY SHEET CAKE — THE BOY WHO BAKES
From pinterest.ca
FRESH STRAWBERRY SHEET CAKE - BUTTERNUT BAKERY
From butternutbakeryblog.com
SUMAC ROASTED STRAWBERRY LAYER CAKE - OLIVES + THYME
From olivesnthyme.com
STRAWBERRY SHEET CAKE RECIPE {WITH STRAWBERRY FROSTING} | LIL' LUNA
From lilluna.com
STRAWBERRY SHEET CAKE | READY SET EAT
From readyseteat.com
ROASTED STRAWBERRY SHEET CAKE
From pinterest.ca
STRAWBERRY SHEET CAKE - THE SWEET OCCASION
From thesweetoccasion.com
ROASTED STRAWBERRY AND DUMPLING SKILLET CAKE - JOY THE BAKER
From joythebaker.com
MINI STRAWBERRY SHEET CAKE - A COZY KITCHEN
From acozykitchen.com
ROASTED STRAWBERRY SHEET CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY SHEET CAKE WITH RHUBARB FROSTING - A COZY KITCHEN
From acozykitchen.com
FRESH STRAWBERRY SHEET CAKE - TUTTI DOLCI
From tutti-dolci.com
STRAWBERRY SHEETCAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
STRAWBERRY SHEET CAKE RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
ROASTED STRAWBERRY CHEESECAKE | BUTTERMILK BY SAM
From buttermilkbysam.com
STRAWBERRY FROSTED STRAWBERRY SHEET CAKE | 12 TOMATOES
From 12tomatoes.com
STRAWBERRIES-AND-CREAM SHEET CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
ROASTED STRAWBERRY SHEET CAKE | RECIPE | STRAWBERRY SHEET CAKES ...
From pinterest.com
STRAWBERRY SHEET CAKE RECIPE WITH WHIPPED CREAM CHEESE ICING
From sweetpeaskitchen.com
ROASTED STRAWBERRY CAKE | BERRY CAKE VARIATION ⋆ DEZ THE BAKIST
From dezthebakist.com
STRAWBERRY SHEET CAKE - SWEET TEA AND SPRINKLES
From sweetteaandsprinkles.com
CAKE MIX STRAWBERRY BROWNIES - THERESCIPES.INFO
From therecipes.info
HOMEMADE STRAWBERRY CAKE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
ROASTED STRAWBERRY AND ELDERFLOWER CAKE | TESCO REAL FOOD
From realfood.tesco.com
ROASTED STRAWBERRY OLIVE OIL SKILLET CAKE - PINK OWL KITCHEN
From pinkowlkitchen.com
ROASTED STRAWBERRY RHUBARB SHEET CAKE • OH, HONEY HONEY
From ohhoneyhoneyblog.com
TEXAS STRAWBERRY SHEET CAKE RECIPE - TASTE OF HOME
From tasteofhome.com
ROASTED STRAWBERRY SHEET CAKE | RECIPE | STRAWBERRY SHEET CAKES ...
From pinterest.co.uk
STRAWBERRY SHEET CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love