Why is it called a sheet cake?

A sheet cake is a single layered cake that is baked in a rectangular pan around 2-3 inches in depth. It's called a sheet cake because it's a single continuous piece of cake.

What is the best way to store a sheet cake?

Sheet cakes should be stored in an airtight container in the fridge for up to 4 days. They also freeze well and last 2 months when stored in an airtight container. If you don't have a container large enough place the cake in the freezer first to firm up. Once firm wrap tightly in plastic wrap, then foil.

Why isn't my cake light and fluffy?

The number one reason for a flat and dense cake is overmixing the batter. You also want to make sure your butter is at room temperature and that you've taken it out of the fridge well in advance. When the butter is too cold or too soft it will have a big impact on the end result. In fact, make sure all your ingredients are at room temperature; milk, eggs, etc. You want all of your ingredients at the same temperature when mixing together.

Mini Strawberry Sheet Cake

Print Recipe

★★★★★

5 from 1 review

This mini strawberry sheet cake is fluffy, light, and tastes as sweet as a strawberry! It’s fun and easy to make, plus it’s the perfect small batch treat to share.

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 8 x 8 cake 1x
Category: Dessert
Cuisine: Canadian

Ingredients

Units Scale

Strawberry Puree

Approx. 12 – 14 strawberries
1 tablespoon sugar

Cake

1/2 cup (113 g) unsalted butter, at room temperature
1 cup sugar
1 large egg + 1 egg white
1 teaspoon vanilla extract
1/4 cup strawberry puree
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup milk
5 – 8 drops red food colouring (optional)

Icing

1/2 cup + 2 tablespoons unsalted butter, at room temperature
2 cups icing sugar
1/4 cup strawberry puree
1 – 2 Tablespoons whipping cream
1/2 teaspoon vanilla extract
4 – 5 fresh strawberries, plus extra for serving

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Instructions

In a blender or a food processor blend strawberries (with green tops removed) and sugar together until pureed. You want 1/2 cup (118 ml) of puree for the recipe. Add more strawberries if needed.
Preheat oven to 350˚F. Line an 8 x 8 baking pan with parchment paper and grease any exposed sides.
In a mixing bowl cream butter and sugar together until light and fluffy. Add egg and egg white and continue to beat until incorporated and pale in colour.
Add vanilla extract and 1/4 cup strawberry puree, beat until smooth and well incorporated.
In a separate bowl add flour, baking powder, and salt, mix together.
Turn the mixer on low. Alternate the flour mixture and the milk into your butter mixture in 2 additions (just until incorporated). Make sure to scrape down the bowl. If adding food colouring add red food colouring and mix.
Pour the batter into your prepared pan and smooth out the top.
Bake for 25 – 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Let cake cool on cooling rack.
Meanwhile, make your icing. In a large bowl add butter, icing sugar, 1/4 cup strawberry puree, 1 tablespoon whipping cream, and vanilla extract. Beat on high until light and fluffy. Add another tablespoon of whipping cream if the icing is a little thick.
Thinly slice fresh strawberries the length of the entire strawberry. Set aside.
Once the cake has cooled, ice the top. Then place sliced strawberries in rows of 4.
Serve cake with a side of sliced strawberries.

Notes

The cake will last 3 days. Since the cake uses fresh strawberries be mindful they will mold sitting out. Store in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 264
Sugar: 28.6g
Sodium: 126mg
Fat: 12.4g
Saturated Fat: 7.7g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 37.5g
Fiber: 0.7g
Protein: 2.2g
Cholesterol: 44mg

Keywords: Sheet Cake, Strawberry Cake, Mini Cake, Dessert, Summer

Find it online: https://bakingforfriends.com/mini-strawberry-sheet-cake/