Strawberry-Lemon Sheet Cake

Strawberry-Lemon Sheet Cake Recipe
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.


Makes 15 servings

Recipe from

Southern Living


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


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.

Angie Beachy, Lusby, Maryland,

Southern Living

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note