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Strawberry Sheet Cake Recipe

  Rating 0.0

Prep

25 mins

Bake

50-60 mins

Serves

12

Difficulty

Medium

About

One that’s easy to share and gives maximum impact with strawberry-sliced tops for a show-stopping finish without the extra time to decorate. Sweet condensed milk and coconut combine together to give you a new twist on a familiar macaroon flavour.

made using

Icing Sugar

View product 
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Instructions
Ingredients
Reviews

Step 1

Step 1

Pre-heat your oven to 180C/160C fan/gas 6.

Step 2

Grease a medium-sized baking sheet with butter and line it with baking paper.

Step 3

Slice your strawberries lengthways to create half-centimeter thick slices for the top of your cake and set aside.

Step 2

Step 1

Slice your strawberries lengthways to create half-centimetre thick slices for the top of your cake and set aside.

Step 2

to a food processor. Blitz for a few seconds until the mixture resembles a crumble mix.

Step 3

Gradually add your iced water as needed to the mix to combine together into a ball. This is best done in a mixing bowl we find.

Step 4

Take your prepared baking sheet and evenly distribute the mixture pressing firmly so it’s even all over the tin, not forgetting to prick the base evenly with a fork all over.

Step 5

Pop your tray in the oven and bake for 20 mins or until a light golden brown, set aside to cool once it’s done.

Step 3

Step 1

Whilst your base is baking add the self-raising flour and desiccated coconut to a bowl with the condensed milk and egg, stirring thoroughly until combined.

Step 2

Once your base is cooled spoon the mixture on top, spreadly evenly into the corner, give it a little tap to even out, and then decorate with your strawberry slices before popping back in the oven for 30-40 minutes.

Step 3

Keep an eye on the coconut top as it catches quickly in the oven, you want a nice golden brown finish.

Step 4

Pop onto a wire rack and allow to cool.

Step 4

Step 1

To decorate drizzle the top of your sheet cake with your Tate & Lyle Icing Sugar mix in a zig-zag pattern and scatter some coconut chips/ desiccated coconut on top.

Step 2

Cut into even slices (this recipe makes a generous 12 portions) and enjoy.

Ingredients – 9 items

Serving

1

Fairtrade Cane Icing Sugar

Icing sugar

80 g
Flour

Plain flour

200 g
Butter

Unsalted butter

100 g
Water

Water

ice cold

2 tbsp
Coconut

Coconut

desiccated

250 g
Flour

Self raising flour

40 g
Buttermilk

Condensed milk

375 g
Eggs

Eggs

2
Strawberries

Strawberries

250 g

To decorate

Fairtrade Cane Icing Sugar

Tate & Lyle Icing Sugar

mixed until it forms a loose paste with cold water

100 g
Flaked coconut

Coconut flakes

desiccated

Handful

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