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- Prep
- 15 min
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- Total
- 55 min + cooling time
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- Serving
- 12 squares
Strawberry Sheet Cake with Lemon Glaze
Ingredients
For the cake
- 625 ml (2 ½ cups) all-purpose flour
- 5 ml (1 tsp) baking powder
- Pinch of salt
- 3 eggs
- 430 ml (1 ¾ cup) sugar
- 125 ml (1/2 cup) canola oil
- 7.5 ml (1 ½ tsp) vanilla extract
- 5 ml (1 tsp) lemon juice
- 250 ml (1 cup) Dairyland 2% Microfiltered Milk
- 500 ml (2 cups) strawberries, cut in half
For the lemon glaze
- 250 ml (1 cup) powdered sugar
- Pinch of salt
- 30 ml (2 tbsp) lemon juice
Directions
For the cake
- Place the rack in the middle of the oven. Preheat the oven to 180°C (350°F). Line a 43 x 30-cm (17 x 12-inch) cookie sheet with parchment paper, leaving it hanging over both ends. Butter the paper and the unlined sides of the sheet.
- In a bowl, sift flour with baking powder and salt. Set aside.
- In a bowl, whisk eggs with the sugar, oil, vanilla and lemon juice. Mix for 2 to 3 minutes.
- On low speed, add the dry ingredients to the wet ingredients, alternating with milk. Whisk until smooth.
- Spread the dough evenly on the cookie sheet. Garnish the top with strawberries.
- Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle sugar on top of the cake. Let cool completely in the pan, about 1 hour.
For the lemon glaze
- Mix powdered sugar and salt in a bowl. Add lemon juice and mix until smooth.
- Spread on top of the cake with a spoon in a back-and-forth motion.
- Cut the cake into equal squares.
Products in this recipe
​Microfiltered Milk
From the classic milk you’ve always loved to alternatives that meet your family’s every need, Dairyland milk products always bring quality to the heart of your home.
