Mini Strawberry Sheet Cake

Mini Strawberry Sheet Cake

Serves: 8-10 people
Prep Time: 30 minutes
Cooking Time: 30 minutes and 1 hour for Cooling Time
Mini Strawberry Sheet Cake
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Ingredients

Roasted Strawberry Puree:
  • 3/4 cup sliced strawberries from about 4 strawberries
  • 2 teaspoons granulated sugar
  • Pinch of kosher salt
  • 2 drops red food coloring gel optional
Strawberry Mini Cake:
  • 1 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter at room temperature
  • 1 1/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup milk
  • 3 large egg whites
  • 1/4 cup reserved strawberry puree
Strawberry Cream Cheese Frosting:
  • 5 ounces cream cheese at room temperature
  • 5 tablespoons unsalted butter at room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch kosher salt
  • 1 tablespoon heavy cream optional
  • 1/4 cup freeze-dried strawberries

Instructions

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Imagine having a delicious cake on a beautiful summer day like this? Nothing will ever remain the same – especially if that cake is made from fresh strawberries and looks really attractive with its pink color. Just a glance at this beauty is enough to make you fall in love and a bite would just cement that. This sheet cake has intense strawberry flavors a fluffy texture that quickly dissolves in your mouth leaving your taste buds in awe and serious cravings for more. Don’t be discouraged by its great looks, this recipe is easy to make. So what are you waiting for, let’s get into details!

To make the roasted strawberry puree:
  1. Preheat oven to 350 degrees Fahrenheit. Place strawberries, sugar, and salt in a small baking dish and combine.
  2. Place in the oven to roast. Remove and put in a food processor and then blend until smooth. Measure a quarter cup. Place aside.
To make the mini sheet cake:
  1. Heat oven at 350º Fahrenheit. Line and add grease to an 8 by 8-inch baking pan. Whisk the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Now, add the vanilla, butter, and sugar in the bowl of a stand-up mixer. Whip for a couple of minutes until the texture is fluffy.
  3. Add the egg whites and pour in the milk and reserved ¼ cup strawberry puree in a medium bowl. Mix well to combine. Set mixer to low speed.
  4. Add butter or sugar mixture alternatively to the strawberry or egg white mixture. Combine until smooth. Transfer the batter into the prepared baking pan.
  5. Place in the oven and bake for about 30 minutes. Leave cake in the pan to cool and then place it on a cooling rack to cool to room temperature.
To make the strawberry cream cheese frosting:
  1. Place ¼ cup freeze-dried strawberries in a food processor and pulse till it looks powder-like. Scoop out a tablespoon.
  2. Add the cream cheese in the bowl of a stand-up mixer and whip until smooth. Add butter and whip until combined.
  3. Proceed by adding the vanilla extract, powdered sugar, heavy cream, and salt. Whip for a couple of minutes.
Decorating the cake:
  1. Spread the frosting evenly on top of the cake or top with some sprinkles, whichever you prefer.
  2. Store up to 3 days in a glass cake cover or colander. Serve whenever you’re ready and enjoy!