Strawberry Sheet Cake With Caramel Spread is a fluffy and soft cake. Super easy and delicious with thick caramel spread on top. And it gets much better – with slices of fresh strawberries on top!
Ingredients:
- 3 eggs
- 1 egg white
- ½ mug brown sugar
- ½ mug granulated sugar
- ⅓ mug vanilla sugar
- 200 g strawberry puree
- ¾ mug oil
- 1 tsp vanilla extract
- 2 mugs cake flour
- 2 tsps baking powder
Caramel spread
- 1 mug granulated sugar
- 1 tbsp butter room temp
- ⅓ mug sour cream room temp !
Strawberry Sheet Cake With Caramel Spread is a great sheet cake you can make and eat on the same day. It’s super easy, quick and tasty. If you don’t like the caramel spread – use a simple whipped cream, caramel whipped cream or any sauce or spread you prefer.
what I recommend doing to make the best strawberry sheet cake:
- use dried strawberries if you don’t plan to finish this strawberry sheet cake on the same day, the fresh strawberries could get brown.
- take your time with caramel spread – it can be very annoying but worth your time! cook on low heat!
- use a deeper baking tray if you want your sheet cake to be very tall. If you desire a basic sheet cake, more on the flat side, use a regular big baking tray.
- whisk sugars with eggs until VERY foamy and creamy.
HOW TO MAKE Strawberry Sheet Cake With Caramel Spread:
Preheat the oven to 180°C. Prepare a baking tray. If you want a tall cake like mine, use a smaller and deeper baking tin (27×34 cm). Use baking paper as well. You can also use a regular big baking tray.
Mix the eggs, egg white, and sugars until the mixture gets creamy on high speed in a bowl. It can take 4 minutes. Add oil, strawberry pureé, and vanilla extract. Whisk until well combined – for 4 minutes.
Add flour and baking powder. Whisk until the flour disappears. Do not over-mix!
Pour the batter into a baking tray and bake for 25-30 minutes or until the toothpick comes out clean. Take the gingerbread out of the oven and let cool in the baking tray.
Caramel spread
Add sugar to the pan and let melt on low heat so it does not burn. Break down the crystals by stirring the caramel. It can take more than 5 minutes.
When the caramel is melted, stir in the butter. Stir constantly. When the butter is melted, take the pan away from the heat.
Slowly add the cream to the pan and continue to whisk to incorporate. Whisk the caramel spread until smooth. Take your time. Put the caramel away and let it thicken. When it’s lukewarm, pour it over the cake.
Add strawberries on top. If you are not planning to finish the cake on the same day – use dried strawberries.
WOULD YOU LIKE TO TRY MORE DESSERT RECIPES?
If you decide to make the Strawberry Sheet Cake With Caramel Spread, please tag me or send me a message on Instagram or Pinterest. Thank you so much for sending me the meals of mine you’ve tried. ❤️
Strawberry Sheet Cake With Caramel Spread
Ingredients
- 3 eggs
- 1 egg white
- ½ mug brown sugar
- ½ mug granulated sugar
- ⅓ mug vanilla sugar
- 200 g strawberry puree
- ¾ mug oil
- 1 tsp vanilla extract
- 2 mugs cake flour
- 2 tsps baking powder
Caramel spread
- 1 mug granulated sugar
- 1 tbsp butter room temp
- ⅓ mug whipping cream room temp !
Instructions
- Preheat the oven to 180°C. Prepare a baking tray. If you want a tall cake like mine, use a smaller and deeper baking tin (27×34 cm). Use baking paper as well. You can also use a regular big baking tray.
- Mix the eggs, egg white, and sugars until the mixture gets creamy on high speed in a bowl. It can take 4 minutes. Add oil, strawberry pureé, and vanilla extract. Whisk until well combined – for 4 minutes.
- Add flour and baking powder. Whisk until the flour disappears. Do not over-mix!
- Pour the batter into a baking tray and bake for 25-30 minutes or until the toothpick comes out clean. Take the gingerbread out of the oven and let cool in the baking tray.
Caramel spread
- Add sugar to the pan and let melt on low heat so it does not burn. Break down the crystals by stirring the caramel. It can take more than 5 minutes.
- When the caramel is melted, stir in the butter. Stir constantly. When the butter is melted, take the pan away from the heat.
- Slowly add the cream to the pan and continue to whisk to incorporate. Whisk the caramel spread until smooth. Take your time. Put the caramel away and let it thicken. When it's lukewarm, pour it over the cake.
- Add strawberries on top. If you are not planning to finish the cake on the same day – use dried strawberries.
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