ROASTED STRAWBERRY SHEET CAKE

Roasted Strawberry Sheet Cake image

My Grandma Gigi loved summer berry cakes. 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. -Kristin Bowers, Rancho Palos Verdes, California

Provided by Taste of Home

Time 1h30m

Yield 24 servings.

Number Of Ingredients 12

Ingredients

4 pounds halved fresh strawberries
1/2 cup sugar
CAKE:
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons almond extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons salt
1 cup 2% milk
1/4 cup turbinado (washed raw) sugar

Steps:

Preheat oven to 350°. 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-in. 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.

Nutrition Facts : Calories 235 calories, Fat 9g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 329mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 3g protein.