Strawberry Sheet Cake

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk
• 2 pints fresh strawberries, hulled and sliced

Preparation Time:

30 minutes

Cooking Time:

25-30 minutes

Difficulty Level:

3 (moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients.
4. Spread the batter into the prepared pan and top with the sliced strawberries.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

Per serving:

• Calories: 350
• Fat: 15g
• Carbs: 50g
• Protein: 5g

Dish Characteristics:

• Moist and fluffy sheet cake
• Sweet and tangy strawberry topping
• Perfect for dessert or a special occasion

User Comments:

• "This cake is so easy to make and always a hit with my family."
• "The strawberry topping is delicious and adds a pop of color to the cake."
• "I love how moist and tender this cake is."

Special Precautions and Tips:

• For a gooier topping, macerate the strawberries with a little bit of sugar before adding them to the cake.
• Let the cake cool completely before frosting or serving.
• This cake can be stored in an airtight container at room temperature for up to 3 days.