
thepioneerwoman2.3
Strawberries and Rosé Sheet Cake
This strawberries and rosé wine sheet cake is mixed together in one bowl and bakes in16 minutes. Let it cool, then whisk up its simple strawberry-rosé icing.
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 15 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●blender
- ●whisk
- ●spatula
- ●microwave
📝 Preparation Steps
1
For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray. Preheat the oven to 350˚.
Non-stick baking spray (with flour)
2
Whisk the eggs, sugar and vanilla in a large bowl for about ⏱️ 1 minute (you can use a whisk or a hand blender). Add the oil and whisk well to fully combine.
large eggs4
3
Add 1 cup of flour and all of the baking powder and kosher salt to the egg mixture and whisk to combine. Add 1/2 cup of the rosé wine and whisk to combine completely. Add another 1 cup of flour, then the remaining 1/2 cup rosé wine, and the remaining 1 cup of flour; whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits. Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to ⏱️ 18 minutes. Remove the cake from the oven and cool completely, about ⏱️ 1 hour.
4
For the glaze: In a microwave safe bowl, combine the strawberry jam and rosé wine. Microwave on high for ⏱️ 15 seconds then whisk until smooth. Add in the powdered sugar and whisk until smooth. Whisk in the melted butter.
5
Pour the glaze over the cake and spread to cover in a thin layer. Serve with fresh, sliced strawberries.
Sliced strawberries, for serving
Nutrition Facts
calories
598 Calories
fat Content
22 g
fiber Content
1 g
sugar Content
62 g
sodium Content
183 mg
protein Content
5 g
trans Fat Content
0 g
cholesterol Content
65 mg
carbohydrate Content
92 g
saturated Fat Content
2 g
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