Strawberry Sheet Cake Recipes

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TEXAS STRAWBERRY CRUNCH SHEET CAKE



Texas Strawberry Crunch Sheet Cake image

Food and drink are an important part of independence celebrations all over the world. Juneteenth is all about community, fellowship and the cookout is an essential part of that. Family and friends come together to celebrate and partake in red foods and drinks that some view as symbols of sacrifice and suffering and others embrace as signs of resilience and joy. This delicate cake is inspired by Texas sheet cake, substituting chocolate cake for strawberry cake and chocolate ganache for chantilly cream. The strawberry purée is a perfect way to use up slightly overripe strawberries and the strawberry cookie crunch topping adds a nostalgic feel and extra texture to this center-of-the-table cake.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray
1 pound strawberries, trimmed
3 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
Pink gel food coloring, optional
One 0.25-ounce packet unflavored gelatin (see Cook's Note)
2 cups heavy whipping cream
2 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract
4 ounces spiced biscuit cookies, such as Lotus Biscoff (about 4 cookies)
4 ounces strawberry crème-filled sandwich cookies or shortbread (about 4 cookies)
One 2.75-ounce package strawberry-flavored wafer cookies, such as Keebler (about 12 wafers)

Steps:

  • For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the parchment to hang over the sides. Lightly coat the parchment with cooking spray.
  • Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside.
  • Sift the flour, baking soda and salt into a large bowl.
  • Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through.
  • Add the eggs, one at the time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy.
  • With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry purée, beginning and ending with the dry ingredients.
  • Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter.
  • Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook's Note).
  • Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes.
  • For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners' sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined.
  • For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crème-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs.
  • Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook's Note). Slice and serve.

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

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.

STRAWBERRY REFRIGERATOR SHEET CAKE



Strawberry Refrigerator Sheet Cake image

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

1 box white cake mix
1 package strawberry Jell-O gelatin dessert
3 tablespoons flour
1/2 cup water
1/2 cup oil
4 eggs
1 box frozen strawberries, thawed
1/4 cup butter, softened
3 tablespoons strawberries
2/3-3/4 box powdered sugar

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

FRAISIER (STRAWBERRY CREAM CAKE)



Fraisier (Strawberry Cream Cake) image

The frasier cake brings together tender sponge cake, luxurious pastry cream, and ripe, juicy strawberries in a classic French dessert.

Provided by Eric Kayser

Yield Serves 6 to 8

Number Of Ingredients 10

3 large egg yolks
½ cup plus 1 Tbsp. plus ½ tsp. (115 g) granulated sugar
¼ cup plus ¾ Tbsp. (45 g) cornstarch
1¾ cups plus 2 Tbsp. whole milk
1 stick plus 3 Tbsp. (150 g) unsalted butter, room temperature
½ cup plus 2 ½ Tbsp. (65 g) all-purpose flour
7 large egg yolks
¾ cup plus 2 Tbsp. plus 1 ¼ tsp. (180 g) granulated sugar, divided
4 large egg whites
1⅛ lb (500 g) fresh whole strawberries

Steps:

  • In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
  • Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
  • Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
  • Carefully peel the parchment paper from the cake.
  • Using the cake ring, cut out two circles from the cake.
  • Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
  • Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
  • Place the cake ring on a serving plate and place one cake circle on the bottom.
  • If necessary, briefly rinse the strawberries and pat them dry on paper towels.
  • Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
  • Cover the strawberries with a little of the pastry cream to seal them against the ring.
  • Hull the remaining ones and place in the center of the cake.
  • Cover the layer of strawberries with some of the pastry cream.
  • Place the second cake disk on top.
  • Evenly spread a thin layer of the pastry cream on top.
  • Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
  • Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
  • Refrigerate overnight. Just before serving, carefully remove the ring.

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