Since sheet pan cakes are having a moment and shopping local is *always* on trend, it’s the perfect time to try a Roasted Strawberry Sheet Pan Cake!
Made with fresh Ontario milk and sweet Ontario strawberries, every bite is a tribute to summer. I like to finish the cake with a light dusting of powdered sugar, but it’s even more delicious with a scoop of vanilla ice cream! No matter how you choose to enjoy a slice, just remember to pair it with a glass of cold Ontario milk.
Here’s what you’ll need to make Roasted Strawberry Sheet Pan Cake:
2 pints Ontario strawberries, halved
1/4 cup white sugar
1 cup salted butter, softened
1-1/4 cups white sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Ontario 2% milk
2 tbsp powdered sugar
Preheat oven to 350°F. Wash, dry and cut strawberries in half; place them on a parchment-lined baking sheet. Toss with 1/4 cup sugar. Bake for 30 minutes; remove from oven and cool.
While strawberries are roasting, grease a 15x10x1-inch sheet pan (also called a “jelly roll pan”). In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk flour, baking powder and salt; add to wet mixture alternately with milk, beating well after each addition.
Transfer batter to greased pan; smooth top until even. Top with roasted strawberries and their juices. Bake at 350°F for 35-40 minutes; remove from oven and cool completely. Lightly dust with powdered sugar. Enjoy!
Remember, you can support local dairy farmers by shopping locally! Summer is a great time to shop local and enjoy all the good things that grow in Ontario.
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