I had a box of strawberries in the fridge and i wanted to make a super easy dish with those strawberries. Within a day they'd start to spoil, to sort this out i discussed it with a good friend of mine Mrs.Pummy Vasudeva ma'am. She introduced me to the sheet cake concept. The sheet cake which i have made is a simplifies less calorie version of  the origional sheet cake. I have adopted the recipe from here.

This cake is a perfect tea time cake. People those who does not like the sourness from the strawberries top the cake with icing sugar and have them the cake tastes just awesome. This cake takes hardly 30 minutes of preparation and also baking time. Gorgeous cake made with very less effort.
Strawberry Sheet Cake

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Continental
Serves: 8-10

Butter/oil- 1/2 cup
Eggs- 3
Sugar, powdered- 1 cup
Salt- pinch
All purpose Flour- 2 cups
Baking Powder- 1 teaspoon
Baking Soda- 1/2 teaspoon
Milk- 1 cup
Vanilla essence/strawberry essence- 1 teaspoon
Strawberries- 7-8
* You could use Self raising flour instead of APF. Do not add baking soda if you use SRF.

Strawberry Sheet Cake

  • For this cake if you have patience separate the egg yolk and do it like the swiss roll but i am doing it in a simple way.
  • In a bowl sift/sieve together or using a whisk mix all purpose flour, baking powder and baking soda to evenly combine together.
  • In a deep bowl cream the butter and break and add the eggs and whisk well.(Now add the oil if you are using oil instead of butter)
  • Now add the powdered sugar and salt; mix well till fluffy.  and beat well till the mixture turns pale and frothy.
  • Add the milk and vanilla essence and mix well.
  • Now add the flour mixture half a cup at a time and mix well until the whole lot finishes.
  • Take a baking tray and line the tray with wax paper else you could grease the pan with butter/oil and dust with flour.
  • Pour the batter and spread the batter evenly.
  • Cut the strawberries into small slices and keep them on top.
  • Preheat the oven 180 degrees for 15 minutes and bake the cake for 10 to 15 minutes until the top of the cake springs back when touched.
  • Drench the cake with icing sugar passed through a sieve on top of the cake which reduces the sourness of the strawberries on top; this step is optional.