Summer Strawberry Sheet Cake Recipe & Tutorial
Recipe Overview
Overview
This Summer Strawberry Sheet Cake is a vibrant and inviting dessert that embodies the essence of summer. The cake features a light sponge that is both fluffy and moist, thanks to the careful incorporation of air during the mixing process. With a generous amount of strawberries and a hint of elderflower, the flavors are refreshing and perfect for warm weather gatherings.
The preparation begins with softening the butter and whipping it with sugar until pale and airy. This crucial step ensures that the cake rises beautifully in the oven. The addition of ten eggs, mixed in gradually, contributes to the cake’s rich texture. Once the batter is ready, it’s divided into two prepared tins and baked until golden.
While the cakes cool, the strawberry ganache is prepared, which adds a luscious layer of flavor. The use of white chocolate combined with strawberry puree creates a delightful filling that complements the cake perfectly. The elderflower syrup adds a unique twist, enhancing the overall summery vibe of the dessert.
Finally, the cake is assembled with layers of sponge, ganache, and a light buttercream icing that is easy to spread. The decoration with fresh strawberries and mint leaves not only makes it visually appealing but also adds a fresh burst of flavor. This cake is not just a treat for the taste buds but also a feast for the eyes, making it a perfect centerpiece for any summer celebration.
Recipe Details
Steps & Tips
Spray the sides and bottom of two 9x13 inch cake tins with release cake spray and line with greaseproof paper.
Soften 620g of unsalted butter in the microwave until spreadable.
Add 620g of castor sugar to the mixer with the softened butter and whip on medium speed for 4-5 minutes until pale and aerated.
Crack 10 eggs and add them to the mixer two at a time, mixing on low speed until just incorporated.
Add 610g of self-raising flour to the mixer and mix on low speed until just combined.
Pour in 5 tablespoons of whole milk and about a teaspoon of vanilla extract, then mix until just combined.
Use a spatula to give the batter a final stir to incorporate any flour from the sides.
Divide the batter evenly between the two prepared tins and flatten with a palette knife.
Bake in a preheated oven at 165°C for 25 minutes or until a skewer comes out clean.
Combine 400g of white chocolate chips, 25g of unsalted butter, and 30g of glucose syrup with strawberry puree over a gentle bain-marie until smooth.
Cover the ganache with cling film to prevent skin and let it cool at room temperature.
Tip: Let ganache set at room temperature for a smooth consistency.
Combine half a cup of castor sugar, half a cup of water, 2 tablespoons of elderflower cordial, and fresh mint in a pot, bring to boil, then simmer until dissolved.
Tip: Infuse mint in syrup for added flavor.
Remove from heat and let the syrup cool with the mint infusing.
Mix 375g of soft butter on medium speed for 4-5 minutes until pale and volumized.
Gradually add 600g of sifted icing sugar in two stages, mixing on low speed to avoid mess.
Tip: Sift icing sugar to avoid clumps.
Add elderflower cordial to adjust the buttercream consistency if too stiff.
Tip: Keep icing slightly stiffer for easier application.
Cover the buttercream with cling film to prevent it from drying out.
Level the cooled cakes using a leveler.
Use a little buttercream to stick the first sponge layer to the cake board.
Tip: Use a little buttercream to stick the sponge to the board.
Place the first sponge layer on the board and add elderflower syrup using a pastry brush.
Spread the strawberry ganache over the first layer of cake.
Add a layer of fresh strawberries on top of the ganache.
Place the second layer of sponge on top and compress slightly.
Brush the top layer with more elderflower syrup.
Use a piping bag to apply buttercream to the cake, smoothing it out with a palette knife.
Tip: Spread top icing first to protect the corners.
Decorate the top of the cake with fresh fruit and flowers.
Score lines in the top of the cake for serving portions.
Fill divots in the cake with leftover ganache.
Tip: Ensure flowers used for decoration are not poisonous.
Add mint leaves and edible flowers for decoration.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Gluten
→ Substitution: Gluten-Free Flour Blend
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using room temperature butter helps create a light and airy cake.
- •Elderflower cordial adds a unique floral flavor to the syrup.
- •Strawberry puree can be made by blending fresh strawberries until smooth.
- •Sifting icing sugar prevents clumps and ensures a smooth buttercream.
