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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups cake flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup whole milk
1/2 cup vegetable oil
1/4 cup butter, melted and cooled
1 tbsp grated lemon rind
1 tbsp fresh lemon juice
Strawberry-Lemon Filling, recipe follows
1 1/2 cups whipping cream
6 tbsp sugar
Line a lightly greased 15 x 10 inch jellyroll pan with parchment paper; lightly grease parchment paper. Combine cake flour and next 3 ingredients in a large bowl.
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. Bake at 350 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. 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. 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.
Strawberry-Lemon Filling
Make up to three days ahead, if desired.
1 (16-oz) pkg whole frozen strawberries
6 tbsp sugar, divided
1/4 cup fresh lemon juice
1/4 cup flour
Bring strawberries, 4 tbsp sugar, and lemon juice to a boil in a medium saucepan, and cook 5 minutes. Whisk together remaining 2 tbsp sugar and flour in a saucepan. Whisk in strawberry mixture; cook over medium heat 5 minutes or until thickened and bubbling around edges. Pour into a glass bowl, cover surface with plastic wrap; chill at least 2 hours.
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STRAWBERRY LEMON SHEET CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
2 cups cake flour
1 1/2 cups sugar
2 tsp baking powder
1/2 tsp salt
3 large eggs
3/4 cup whole milk
1/2 cup vegetable oil
1/4 cup butter, melted and cooled
1 tbsp grated lemon rind
1 tbsp fresh lemon juice
Strawberry-Lemon Filling, recipe follows
1 1/2 cups whipping cream
6 tbsp sugar
Line a lightly greased 15 x 10 inch jellyroll pan with parchment paper; lightly grease parchment paper. Combine cake flour and next 3 ingredients in a large bowl.
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. Bake at 350 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. 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. 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.
Strawberry-Lemon Filling
Make up to three days ahead, if desired.
1 (16-oz) pkg whole frozen strawberries
6 tbsp sugar, divided
1/4 cup fresh lemon juice
1/4 cup flour
Bring strawberries, 4 tbsp sugar, and lemon juice to a boil in a medium saucepan, and cook 5 minutes. Whisk together remaining 2 tbsp sugar and flour in a saucepan. Whisk in strawberry mixture; cook over medium heat 5 minutes or until thickened and bubbling around edges. Pour into a glass bowl, cover surface with plastic wrap; chill at least 2 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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