Strawberry-Lemon Sheet Cake

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.

Yield:

Makes 15 servings

Recipe from


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
1 1/2 cups whipping cream
6 tablespoons sugar

Preparation

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.

Note:

Angie Beachy, Lusby, Maryland,

June 2004