Strawberry-Lemon Sheet Cake Recipe

Name: Strawberry-Lemon Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cake flour; 1 1/2 cups sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 3/4 cup whole milk; 1/2 cup vegetable oil; 1/4 cup butter, melted and cooled; 1 tablespoon grated lemon rind; 1 tablespoon fresh lemon juice; 1 1/2 cups whipping cream; 6 tablespoons sugar

Servings: persons

2 cups cake flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup whole milk
1/2 cup vegetable oil
1/4 cup butter, melted and cooled
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 1/2 cups whipping cream
6 tablespoons sugar

1
Line a lightly greased 15- x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.
2
Combine cake flour and next 3 ingredients in a large bowl.
3
Whisk together eggs and next 5 ingredients in a medium bowl until blended; whisk into dry ingredients just until blended. Pour batter into prepared pan.
4
Bake at 350u00b0 for 30 minutes or until wooden pick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Invert cake onto a wire rack, and remove parchment paper; let cool completely. Transfer cake to a large cutting board.
5
Cut sheet cake in half to make 2 squares. Place 1 cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.
6
Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a 1-gallon zip-top plastic freezer bag, press whipped cream into one corner of bag removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.

1410

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups cake flour, 1 1/2 cups sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Strawberry-Lemon Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry-Lemon Sheet Cake

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