Skip to Content

Strawberry Sheet Cake with Lemon Glaze

  • Prep
    15 MIN
  • Total
    55 MIN + cooling time
  • 12 squares

Strawberry Sheet Cake with Lemon Glaze

Ingredients

For the cake

  • 625 ml (2 ½ cups) all-purpose flour
  • 5 ml (1 tsp) baking powder
  • Pinch of salt
  • 3 eggs
  • 430 ml (1 ¾ cup) sugar
  • 125 ml (1/2 cup) canola oil
  • 7.5 ml (1 ½ tsp) vanilla extract
  • 5 ml (1 tsp) lemon juice
  • 250 ml (1 cup) Scotsburn 2% Milk
  • 500 ml (2 cups) strawberries, cut in half

 

For the lemon glaze

  • 250 ml (1 cup) powdered sugar
  • Pinch of salt
  • 30 ml (2 tbsp) lemon juice

Directions

For the cake

  1. Place the rack in the middle of the oven. Preheat the oven to 180°C (350°F). Line a 43 x 30-cm (17 x 12-inch) cookie sheet with parchment paper, leaving it hanging over both ends. Butter the paper and the unlined sides of the sheet.
  2. In a bowl, sift flour with baking powder and salt. Set aside.
  3. In a bowl, whisk eggs with the sugar, oil, vanilla and lemon juice. Mix for 2 to 3 minutes.
  4. On low speed, add the dry ingredients to the wet ingredients, alternating with milk. Whisk until smooth.
  5. Spread the dough evenly on the cookie sheet. Garnish the top with strawberries.
  6. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and sprinkle sugar on top of the cake. Let cool completely in the pan, about 1 hour. 

For the lemon glaze

  1. Mix powdered sugar and salt in a bowl. Add lemon juice and mix until smooth.
  2. Spread on top of the cake with a spoon in a back-and-forth motion. 
  3. Cut the cake into equal squares.

- RECIPES MADE FOR REAL LIFE -

Products in this recipe

Milk

Always fresh, always delicious, and always an excellent source of calcium, protein and vitamin D.

  • Prep
    15 MIN
  • Total
    90 MIN

Pumpkin Sheet Cake

  • Prep
    20 MIN
  • Total
    1 HR 20 MIN

Lemon Bundt Cake with Maple Glaze

  • Prep
    10 MIN
  • Total
    20 MIN

Bread Pudding with Maple Custard Cream