Instructions
How to make a Strawberry Sheet Cake
STEP 1
- Pre-heat your oven to 180C/160C fan/gas 6.
- Grease a medium-sized baking sheet with butter and line it with baking paper.
- Slice your strawberries lengthways to create half-centimeter thick slices for the top of your cake and set aside.
STEP 2
- For the base layer add your plain flour, cubed cold butter and Tate & Lyle Icing Sugar
- to a food processor. Blitz for a few seconds until the mixture resembles a crumble mix.
- Gradually add your iced water as needed to the mix to combine together into a ball. This is best done in a mixing bowl we find.
- Take your prepared baking sheet and evenly distribute the mixture pressing firmly so it’s even all over the tin, not forgetting to prick the base evenly with a fork all over.
- Pop your tray in the oven and bake for 20 mins or until a light golden brown, set aside to cool once it’s done.
STEP 3
- Whilst your base is baking add the self-raising flour and desiccated coconut to a bowl with the condensed milk and egg, stirring thoroughly until combined.
- Once your base is cooled spoon the mixture on top, spreadly evenly into the corner, give it a little tap to even out, and then decorate with your strawberry slices before popping back in the oven for 30-40 minutes.
- Keep an eye on the coconut top as it catches quickly in the oven, you want a nice golden brown finish.
- Pop onto a wire rack and allow to cool.
STEP 4
- To decorate drizzle the top of your sheet cake with your Tate & Lyle Icing Sugar mix in a zig-zag pattern and scatter some coconut chips/ desiccated coconut on top.
- Cut into even slices (this recipe makes a generous 12 portions) and enjoy.
