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Strawberry-Lemon Sheet Cake

Source of Recipe


Southern Living, June 2004






List of Ingredients



• 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
  






Instructions



1. Line a lightly greased 15 x 10-inch jellyroll pan with parchment paper; lightly grease parchment paper.
   
   
2. 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.
   
   
3. Bake at 350º F 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.
   
   
4. Cut sheet cake in half to make 2 squares. Place one cake layer on a serving plate; spread top with half of Strawberry-Lemon Filling. Top with remaining cake layer. Spread remaining filling over top.
   
   
5. Beat whipping cream and sugar at high speed with an electric mixer until stiff peaks form; spoon into a one-gallon zip-top plastic freezer bag, press whipped cream into one corner of the bag, removing excess air, and snip a 1/4-inch hole in corner of bag. Pipe whipped cream vertically onto cake sides.
   
   Makes 15 servings.
   
   ........
   
   STRAWBERRY-LEMON FILLING
   
   • 1 (16-ounce) pkg. whole frozen strawberries
   • 6 Tbsp sugar, divided
   • 1/4 cup fresh lemon juice
   • 1/4 cup all-purpose flour
   
   Bring strawberries, 4 tablespoons sugar and lemon juice to a boil in a medium saucepan, and cook 5 minutes.
   
   Whisk together remaining 2 tablespoons 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 and cover surface with plastic wrap; chill at least 2 hours.
   
   Makes 1-2/3 cups.