Refreshing sheet cake with strawberries (Print Version)
# Ingredients:
→ Cake Base
01 -
4 large eggs
02 -
3/4 cup (150g) sugar
03 -
1 package vanilla sugar
04 -
1 cup (230g) butter
05 -
1 3/4 cups (230g) all-purpose flour
06 -
2 teaspoons (10g) baking powder
→ Pudding-Sour Cream Layer
07 -
2 packages vanilla pudding mix (not instant)
08 -
1/3 cup plus 2 tablespoons (90g) sugar
09 -
1 package vanilla sugar
10 -
3 cups (750ml) milk
11 -
1 container sour cream
→ Strawberry Layer
12 -
2-2.5 pounds (1-1.25kg) fresh strawberries
13 -
2 packages cake glaze (clear and/or red)
14 -
4 level tablespoons sugar
15 -
2 cups (500ml) water
# Instructions:
01 -
Beat eggs, sugar, and vanilla sugar until fluffy. Mix flour and baking powder together. Cut butter into cubes. Alternately fold in the flour mixture and butter cubes into the egg mixture. Line a baking sheet (16×12 inches/40×30 cm) with parchment paper and spread the batter evenly.
02 -
Bake at 340°F (170°C) fan/convection for 15 minutes. Check doneness with a toothpick. Optional: Flip the cake over for an even surface.
03 -
Mix sugar, vanilla sugar, and pudding powder. Gradually stir in 12 tablespoons of cold milk until smooth. Bring the remaining milk to a boil, remove from heat, and stir in the pudding mixture. Return to heat and simmer for 30 seconds while stirring constantly. Stir in the sour cream and cook for another 30 seconds. Let the pudding cool slightly (be careful not to let a skin form, or remove it if one does).
04 -
Wash the strawberries, remove the green tops, and cut them in half.
05 -
Spread the pudding evenly over the cake base. Arrange the strawberries, cut side down, on top of the pudding (either in neat rows or randomly).
06 -
Prepare the cake glaze according to package instructions and pour it over the strawberries, starting from the center and working outward.
07 -
Cover well and refrigerate for at least 4 hours or overnight. To serve, cut the cake into squares and enjoy.
# Notes:
01 -
For the cake glaze, I used 1 clear and 1 red glaze package.
02 -
Depending on how densely you want to cover the cake with strawberries, 2-2.5 pounds (1-1.25kg) is sufficient for a sheet cake of this size (16×12 inches/40×30 cm).
03 -
When preparing the pudding, I deliberately use slightly less milk than indicated on the package. This makes the pudding cream firm enough for clean slices, preventing it from oozing out when cutting.
04 -
Reduced sugar version: I've already reduced the sugar in this recipe to suit my taste. Try it first with the amounts indicated before making further adjustments.