Strawberry Sheet Cake
This strawberry sheet cake is the perfect, easy summer cake recipe. The sponge is made with Olive Oil. This not only pairs perfectly with the strawberries, it also makes the sponge itself super moist and soft.
Ingredients
- 170 g Flour all-purpose, plain, white
- ¼ teaspoon Baking soda
- 1 tablespoon Apple cider vinegar
- 160 ml Milk almond milk, unsweetened
- 100 g Caster sugar
- ¾ teaspoon Baking powder
- ¼ teaspoon Salt
- 100 ml Olive oil
- 150 ml Whippable double cream I used a soy based one
- 8-10 Strawberries
- 5 sprigs Mint
- 6 Raspberries for decoration- optional
Instructions
- Pre-heat your oven to 180°C. In a large bowl, combine your milk and apple cider vinegar. This should curdle once you've mixed it together- leave aside for a minute or so. Then, to the same bowl, add the oil, sugar, flour, baking soda, baking powder and salt and whisk together until all combined.
- Line the bottom of a deep 15 cm square baking tin with baking paper. I use a tin which has a removable bottom (if you message me on Instagram I will send you the link of the one I use, its from Amazon) Pour your cake batter into your tray and then bake in your pre-heated oven for 35 minutes, or until a knife comes out of the centre clean. Then leave the cake to fully cool. If you want to do this ahead of time, wrap your cake in cling film, ready to decorate the following day.
- Place your cream into a standing mixer and mix on a high speed until it is fully whipped. Chop your strawberries in half, or whatever you prefer for decoration. Get your mint and raspberries ready, if you are using them.
- Decorate
Tried this recipe?Let us know how it was!