Roasted Strawberry Sheet Cake
Total TimePrep: 1 hour Bake: 30 min. + cooling
Fearing the problem someone mentioned below, of it overflowing the pan, I used a 15*10*2 glass pan. Not sure if that (glass vs metal) made a difference in how it cooked, but I cooked it for the recommended time, then another 15-20 minutes, and it was still gummy on top.
Love how easy this recipe is. I have made it 3x so far and it comes out great. Everyone compliments its taste appearance!!
This is a keeper. Thee kitchen smelled wonderful and the turbinado sugar gave the top a nice crunch. Everyone loved it!
I would have given this a higher rating if I had not run into a problem related to the called for pan size. I specifically went out and bought a 15 x 10 x 1 pan for this recipe as I did not have one. On baking, the cake rose out of and over the edges of the pan creating a large mess in my oven that took some time to clean up. I was able to salvage the cake and it was rather tasty so I decided to give it another shot, this time using a half sheet pan. Problem solved. This was made using cultured butter and milk from grass fed cows. Some of the syrup from roasting the strawberries was brushed over the top of the cake, allowing it to soak in prior to serving. Perhaps some of the syrup could be used to flavor whipped cream or an icing as well, that will be part of the next one made.