About
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!
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 12x18-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.
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.
