ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Lemon Sheet Cake

Yield Makes 15 servings
Angie Beachy's divine cake layers inspired us to bake in a jellyroll pan, and then stack the halves with a simple strawberry-lemon filling.

Ingredients

  • 2 cups cake flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/2 cup vegetable oil
  • 1/4 cup butter, melted and cooled
  • 1 tablespoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • Strawberry-Lemon Filling
  • 1 1/2 cups whipping cream
  • 6 tablespoons sugar

How to Make It

  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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.