Strawberry Sheet Cake
This cake is bursting with fresh strawberry flavour, from the soft and fluffy sponge, to the irresistible strawberry frosting and the strawberry crunch topping!
Servings: 24
Equipment
Ingredients
For the cake
- 350 g (2 ¾ cups) plain flour (all purpose)
- 330 g (1 ⅔ cups) caster sugar (superfine sugar)
- 1 tbsp baking powder
- ½ tbsp bicarbonate of soda
- 200 g (¾ cup + 1 heaped tbsp) softened butter , cubed
- 4 large eggs
- 120 g (½ cup) strawberry yogurt full-fat
- 2 tsp vanilla bean paste
For the frosting
- 240 g (2 cups) icing sugar
- 230 g (1 cup) softened unsalted butter
- 60 ml (¼ cup) cream double / heavy cream
- 4-6 tbsp freeze-dried strawberry powder
- 2 tsp vanilla bean paste
Strawberry crunch
- 10 Golden Oreos or custard creams biscuits
- 2 tbsp freeze-dried strawberry powder
To decorate
- 165 g (1 cup) strawberries sliced
- Edible flowers (optional)
Instructions
Make the cake
- Preheat the oven to 180°C (160°C fan).
- Line a rectangular cake tin (9 x 13 inches) with baking paper, letting the edges hang over the top edge.
- Measure the flour, sugar, baking powder and bicarbonate of soda into a mixing bowl. Stir to combine.
- Add the eggs, butter, yogurt and vanilla bean paste to the bowl, and beat it all together until the batter is smooth, scraping the bowl halfway through.
- Transfer the batter into the prepared pan and level.
- Bake for 35 minutes or until the cake is springy to the touch and a skewer inserted in the centre comes out clean.
- Lift the cake out of the pan and cool on a wire rack before frosting.
Make the frosting
- Beat all the ingredients together until the frosting holds peaks. Add more strawberry powder to taste. Swirl the frosting over the cake.
Decorate the cake
- Crush the biscuits in a food processor or in a mortar and pestle, and mix with the freeze-dried powder. Sprinkle over the frosted cake.
- Decorate with fresh sliced strawberries and edible flowers just before serving.
