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Roasted Strawberry Sheet Cake

roastedstrawberrysheetcakeMy Granny loved summer berry cakes make from simple scratch recipes. 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.

4 lbs halved fresh strawberries
½ cup sugar

Cake:
1 cup butter, softened
1½ cups sugar
2 large eggs, room temperature
2 tsp. pure almond extract
3 cups all-purpose flour, unbleached
3 tsp. baking powder
2 tsp. kosher salt
1 cup 2% milk
¼ cup turbinado sugar

Preheat oven to 350°F (175°C/155°C fan, Gas Mark 3).

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" 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.

Makes 24 servings.

Cook's 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.

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