Spring Strawberry Sheet Cake
Happy Friday, friends! I’m currently in North Carolina on a little work trip (that also happens to be fun), and I’m thoroughly enjoying the weather down here. Even at home it has felt springlike lately, which means one thing- I’m eager to begin planning & working my garden when I get home, so I can begin planting next month. Strawberry season, one of my favorite garden timeframes, will be here before we know it and I’ve been dreaming of eating warm sun-ripened berries from the vine… that tastes like childhood to me, berry picking alongside my grandmother. While I’m away, Jordan has been testing out new cookbooks for the Tuesday Made shop and agreed to photograph a new favorite recipe for you while I’m away… strawberry sheet cake perfect for spring and hosting this season! She raved about this one and I can’t wait to try it. Click through for her recipe or pin it for later…
Jordan’s kitchen is so cute! I always love seeing what she’s up to at home… she’s constantly making updates, renovating, and restyling (sounds familiar, right?). Anyway, I hope you also enjoy peeking into her house for today’s recipe! I’m trying to convince her to share more snippets of her home here on the blog, so fingers crossed there is more to come this year.
This recipe looks mouthwatering, and I’m definitely planning to make it for my next get-together. When she was describing it to me, I was thinking- oh, ok… I’ve gotta add this to my list! Now that I’m seeing the photos, I’m totally committed. It comes from our new cookbook in the shop, Sheet Cake. It’s one I’m adding to my personal collection because it’s filled with easy, crowd pleasing, delicious desserts- for any season!
This cookbook is arranged with cake & topping suggestions & pairings, but you can also mix and match the sponge, frosting, and fillings to your liking. Jordan made the sweet yellow butter cake with a whipped mascarpone cream strawberry frosting. Just typing that sentence has me craving cake now. Ha. It really is my weakness. I’ll copy the recipe below for you…
Strawberry Mascarpone Sheet Cake
Ingredients
Yellow Butter Cake
- 4 cups unbleached all-purpose flour
- 2 1/2 tsp baking powder
- 2 tsp table salt
- 1/4 tsp baking soda
- 2 1/2 sticks unsalted butter softened
- 2 tbsp vegetable oil
- 2 cups granulated sugar
- 2 large eggs at room temperature
- 4 large egg yolks at room temperature
- 4 tsp pure vanilla extract
- 1 2/3 cup buttermilk at room temperature
Whipped Mascarpone Frosting with Fresh Strawberries
- 2 cups heavy cream chilled
- 2/3 cups mascarpone
- 1 cup confectioners' sugar
- 1 tbsp pure vanilla extract
- 1 pinch table salt
- 2 cups strawberries sliced or crushed
Instructions
Yellow Butter Cake
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly grease and flour the bottom and sides of the sheet pan.
- Combine the flour, baking powder, salt, and baking soda in a medium bowl and whisk until blended. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and oil on medium speed until smooth- about 1 minute. Add the sugar and continue beating on medium / high speed until fluffy and lighter in color- 2 to 3 more minutes.
- Add the eggs and 3 of the yolks, one at a time, beating until blended after each addition. Add the vanilla along with the remaining yolk. Add one-third of the flour mixture and mix on low speed until just blended- about 30 seconds. Add another third of the flour mixture and mix on low speed until just blended- another 30 seconds. Add the remaining buttermilk and mix until just blended, 30 seconds again. Add the remaining flour mixture and mix until just blended, 30 seconds longer.
- Scrape the batter into the prepared pan and using an offset spatula, spread evenly. Bake until an inserted toothpick comes out clean- 20 to 22 minutes.
- Allow the cake to cool completely in the pan. While the cake is cooling, make the frosting...
Whipped Mascarpone Frosting with Fresh Strawberries
- In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, mascarpone, confectioners' sugar, vanilla, and salt and beat on medium / low speed until blended and smooth- about 1 minute.
- Increase the speed to medium / high and beat until firm peaks hold when the beater is lifted- about 1 to 2 minutes.
- Fold in the strawberries, then frost the cake, slice, and serve!
Notes
I think sheet cakes get a reputation for being ugly or basic, but believe me when I say- this cookbook debunks any sheet cake negativity I’ve heard. Not only does the cookbook show you how to make sheet cakes that are gorgeous and impressive (I appreciate good presentation), but there are so many interesting and easy recipes packed into this one. From rolled sheet cakes to layers and large cakes to feed a crowd, I’d like to think I’m proficient when it comes to baking (it’s one of my favorite hobbies), but I learned a LOT from browsing this particular cookbook.
There are also many recipes that would be fun and easy to make with kids. I need to invite over my little baking buddies for some of these. In the meantime, the next thing on my must-bake list is certainly this cake. It looks like the spring & summer indulgence I’ve been craving and yearning for. This would be ideal for summer barbecues, holiday weekends (Memorial Day, 4th of July, Labor Day), and family parties this season.
Here are some more of my favorite strawberry recipes to try this spring & summer…
- Strawberry and Vanilla Cream Pavlova
- Frozen Strawberry Margaritas
- Homemade Strawberry Ice Cream
- Strawberry Spring Salad
- Mini Fruit (Pizza) Cookies
I’ll link some of Jordan’s kitchen goods for you below! I hope everyone has a fun weekend ahead… filled with nice weather and sunshine. I’ll be enjoying North Carolina this weekend with my college roomie (I’m staying with her). It’s always fun to catch up and spend quality time with friends you don’t get to see often. I’m very much looking forward to relaxing and making up for lost time. Whatever you’re up to, have a good one!
