Strawberry Sheet Cake Recipe 455

STRAWBERRY SHEET CAKE

Strawberry Sheet Cake image

Enjoy our strawberry sheet cake recipe, perfectly sized for a large gathering! Made with moist, sweet Duncan Hines Strawberry Supreme cake and creamy vanilla frosting with fresh, ripe berries, this strawberry sheet cake is the perfect treat to close out summer

Provided by ReadySetEat

Categories Dessert

Time 50m

Yield 15

Number Of Ingredients 8

Ingredients

PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Strawberry Supreme Cake Mix
1 cup water
3 eggs
1/2 cup vegetable oil
1 container (16 oz each) Duncan Hines® Creamy Vanilla Frosting
1-1/2 cups sliced fresh strawberries
1/2 cup fresh raspberries, sliced

Steps:

Preheat oven to 350°F. Spray 9x13-inch pan with baking spray.
Beat strawberry cake mix, water, eggs, and oil in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
Pour sheet cake batter into pan; spread evenly. Bake 23 to 28 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack.
If desired, overturn cake onto serving platter or large plate. Spread vanilla frosting evenly over top of strawberry sheet cake. Add sliced strawberries and raspberries. Slice, serve and enjoy!

Nutrition Facts : @id https, Calories 328 calories

STRAWBERRY BISCUIT SHEET CAKE

Strawberry Biscuit Sheet Cake image

In this strawberry shortcake that feeds a crowd, a tender biscuit cushions a cloud of lightly sweetened cream and a tumble of juiced-up berries. Peaches, plums, or nectarines can be swapped in for the strawberries if you prefer.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 55m

Number Of Ingredients 16

Ingredients

4 cups cake flour (not self-rising), such as Swans Down, plus more for dusting
2/3 cup granulated sugar
5 teaspoons baking powder
2 teaspoons kosher salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/4 cups buttermilk
Heavy cream, for brushing
Fine sanding sugar, for sprinkling (optional)
4 cups sliced strawberries (from 2 quart containers)
5 tablespoons granulated sugar
1/4 teaspoon kosher salt
2 teaspoons fresh lemon juice
1 1/4 cups heavy cream
Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste
3 tablespoons confectioners' sugar
Freeze-dried strawberries, finely ground, for serving (optional)

Steps:

Biscuit: Preheat oven to 450 degrees. In a bowl, combine flour, granulated sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Add buttermilk; stir until just combined.
Turn out dough onto a lightly floured surface; knead once or twice to help it come together. Pat into a 10-by-7-inch rectangle, about 3/4 inch thick. Cut length‑wise into thirds, then crosswise into fourths to create 12 equal pieces. Using a spatula, transfer to a 9 1/2-by-12 1/2-inch rimmed baking sheet or other pan, arranging pieces to roughly re-create original rectangle but leaving 1/2 inch between them.
Brush tops with cream; sprinkle generously with sanding sugar. Bake, rotating sheet once, until golden brown and cooked through, 25 to 28 minutes (gaps should be gone, so you have a single but easily separable biscuit). Let cool on sheet 10 minutes, then carefully lift with 2 large spatulas onto a wire rack. Let cool almost but not quite completely, about 1 hour.
Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt, and lemon juice; let stand, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioners' sugar on mediumhigh speed to stiff peaks.
Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over biscuit; top with 3 cups berry mixture, drizzling with some juices. Sprinkle with berry powder; serve immediately, with remaining whipped cream and berries on the side.

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