Liv’s Strawberry Sheet Cake is a delicious dessert with a fun backstory that’s sure to delight! It’s named after our gal, Liv, the mastermind behind this sweet and tangy treat. Liv grew up on a farm where fresh strawberries were abundant, so she would spend countless hours in the kitchen perfecting her family’s favorite dessert… a moist and fluffy strawberry sheet cake. Liv wanted to put her own little spin on her family’s favorite, so she added a hint of rosé flavor to a sugary glaze to give the classic cake a floral twist… and thus, Liv’s Strawberry Sheet Cake was born. Now you get to enjoy a slice that is not only delicious and unique, but also pays homage to Liv’s family’s traditions and her creativity and ingenuity in the kitchen, and we just love that!

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Ingredients

For the cake:

  • 4 large eggs
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 3 cups cake flour, divided into thirds
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup sparkling or still rosé wine
  • strawberries, to taste, sliced, for serving

For the glaze:

  • 1/4 cup seedless strawberry jam
  • 1/4 cup sparkling or still rosé wine
  • 2 1/2 cups powdered sugar
  • 1 tablespoon butter, melted

Directions

Step 1 –Coat a 12×18-inch half sheet pan with nonstick baking spray.

Step 2 –Preheat the oven to 350 degrees F.

Step 3 –In a large bowl, whisk the eggs, the granulated sugar, and the vanilla for 1 minute.

Step 4 –Add the oil to the egg mixture and whisk until it is fully combined.

Step 5 –Add 1/3 of the flour, the baking powder, and the salt to the egg mixture and whisk to combine.

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Step 6 –Add 1/2 of the rosé wine to the batter and whisk to combine completely.

Step 7 –Add 1/3 of the flour, the remaining rosé wine, and then the remaining flour to the batter, whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits.

Step 8 –Pour the batter into the prepared sheet pan.

Step 9 –Bake the cake until a toothpick comes out clean, about 16-18 minutes.

Step 10 –Transfer the cake from the oven and let it cool completely, about 1 hour.

Step 11 –In a microwave-safe bowl, combine the strawberry jam and the remaining rosé wine and microwave on high heat for 15 seconds and then whisk until it is smooth.

Step 12 –Add the powdered sugar to the glaze and whisk until it is smooth.

Step 13 –Whisk the butter into the glaze.

Step 14 –Pour the glaze over the cooled cake and spread so it covers in a thin layer.

Step 15 –Slice and serve with the strawberries.