Strawberry Sheet Cake

STRAWBERRY SHEET CAKE

• 358 g (2 3/4 cup) Plain flour/all-purpose flour
• 21 g (3 tbsp) Corn flour/Corn starch
• 10 g (2 1/2 tsp) Baking powder
• 1/4 tsp (1 g) baking soda
• 1/2 tsp salt
• 150 g (3/4 cup) Vegetable oil
• 4 UK medium-sized eggs (205 g without shell)
• 300 g (1 1/2 cup) granulated sugar
• 1 1/2 tsp vanilla extract
• 315 g (1 1/2 cup) Puréed Strawberries
• 1 tsp lemon juice

STRAWBERRY CREAM CHEESE FROSTING

• 225 g (1 cup) Unsalted butter, softened to room temperature
• 113 g (1/2 cup) full-fat Cream Cheese, Cold
• 1/2 tsp fresh lemon juice
• 260 g (2 cups) Icing sugar/powdered sugar, sifted
• 1 tbsp Freeze-dried strawberry powder
• Few slices of freeze-dried strawberries
• Few fresh strawberries

TO MAKE STRAWBERRY SHEET CAKE

1. Add the roughly chopped fresh strawberries and one tsp of fresh lemon juice to a blender or food processor, puree them until smooth with a few tiny chunks of strawberries, measure and set aside.
2. In a large bowl, sift together the plain flour, cornflour, baking powder, baking soda and salt and set aside.
3. Grease a 9x13-inch baking pan with butter or oil, line the bottom with baking paper and leave it to overhang on two longest sides for easy removal. Preheat the fan oven to 155C/311F (for conventional oven 175C/347F).
4. In a large mixing bowl, beat the eggs, vanilla extract and granulated sugar on medium speed until well combined (about 2-3 minutes), scrape down the sides and bottom of the bowl as needed.
5. Add in the vegetable oil, a very small amount of red or pink food gel colour (optional) and strawberry puree, and beat again to combine.
6. Add in the dry ingredients, and beat again on low until just combined, be careful not to overmix the batter if you want light and airy crumbs.
7. Pour the batter into the prepared baking pan and smooth the top with a spatula. Tap the pan on the counter to remove the air bubbles.
8. Bake in the preheated oven for 35 minutes or until a tester inserted in the centre of the cake comes out clean.
9. Remove from the oven and let it rest in the pan for 45-60 minutes to cool completely at room temperature. Once the cake has cooled completely, use the baking paper overhangs to lift out the cake carefully and place it over a serving tray or board. To speed up the cooling process, you can keep it in the fridge before frosting
   

FOR STRAWBERRY CREAM CHEESE FROSTING

1. Cream the softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).
2. Add in the 1/2 tsp of lemon juice, 1 tbsp of freeze-dried strawberry powder and 1 cup of icing sugar/powdered sugar (sifted). Mix with a spatula then beat on medium-low speed until well combined, scrape the bottom and sides of the bowl as needed.
3. Take out the COLD cream cheese straight from the fridge, shift to a small bowl, give it a good mix using a spoon or a hand mixer then add in the above butter mixture. Beat it until combined and fluffy.
4. Then add the remaining icing sugar/powdered sugar and beat until fluffy and well combined. Be careful, not to overbeat the frosting as it becomes runny. Use it right away.
   

ASSEMBLY

1. Frost the top of the cake with a layer of strawberry cream cheese frosting and make swirls, using an offset spatula.
2. Decorate with a few slices of freeze-dried strawberries and fresh strawberries.
3. Make 15 or 20 slices, using a sharp knife.
4. It is best served when cold so pop it in the fridge before serving. Enjoy!