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Roasted Strawberry Sheet Cake

My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is an ode to her. —Kristin Bowers, Rancho Palos Verdes, California
  • Total Time
    Prep: 1 hour Bake: 30 min. + cooling
  • Makes
    24 servings


  • 4 pounds halved fresh strawberries
  • 1/2 cup sugar
  • CAKE:
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 1 cup 2% milk
  • 1/4 cup turbinado (washed raw) sugar


  • Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly.
  • Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled).
  • Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

Test Kitchen tips
  • It's important to just halve the strawberries, not quarter them. If they're too small, they will sink into the cake.
  • When roasting the strawberries it's important to use a rimmed baking sheet to capture all the juices that will be released.
  • Nutrition Facts
    1 piece: 235 calories, 9g fat (5g saturated fat), 37mg cholesterol, 329mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 3g protein.
    Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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    Average Rating:
    • ejshellabarger
      Oct 6, 2019

      Yummy recipe!

    • susanshaw
      Sep 2, 2019

      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.

    • Molly
      Jul 18, 2019

      Love how easy this recipe is. I have made it 3x so far and it comes out great. Everyone compliments its taste appearance!!

    • amygattuso
      Jul 8, 2019

      This is a keeper. Thee kitchen smelled wonderful and the turbinado sugar gave the top a nice crunch. Everyone loved it!

    • George P
      Jun 21, 2019

      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.