Strawberry Sheet Cake with Fresh Milled Flour
A healthier yellow cake recipe, topped with the most incredible cheesecake frosting, and fresh strawberry glaze. My family is obsessed with this strawberry sheet cake it's a definite crowd pleaser!
Equipment
- 1 saucepan
Ingredients
Yellow Cake Mix:
- 300 grams soft white wheat berries
- 1/4 cup tapioca starch , (or potato starch)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cups organic cane sugar
- 1 cup avocado oil
- 3 eggs
- 1 Tbsp vanilla extract
- 1 cup buttermilk , (or milk kefir)
Cheesecake Frosting:
- 3.4 oz Instant vanilla pudding , (the small box)
- 1 cup whole milk, (cold)
- 8 oz cream cheese , (softened)
- 16 oz Cool Whip , (thawed)
Strawberry Glaze:
- 1 cup cold water
- 1/2 cup granulated sugar
- 3 Tbsp raspberry jello , (dry from the box)
- 1 Tbsp heaping of Thermflo
- 1 1/2 lbs thinly sliced strawberries , (up to 2 pounds if desired) tops removed and sliced lengthways.
Instructions
- Make Fresh milled flour: Weigh the soft white wheat berries and run the berries through a grain mill to make freshly milled flour.
- Prep pan: Preheat the oven to 350°F. Line a sheet pan with parchment paper and lightly spray the top. Set aside.
- Make the yellow cake mix: Combine the dry ingredients (300 grams of freshly milled flour, 1/4 c. starch, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, and 1 2/3 cups granulated sugar) and give it a good whisk. Beat in the wet ingredients (1 c. oil, 3 eggs, 1 T vanilla, and 1c. buttermilk). Mix for 1 minute and pour into the prepared pan. Bake for 25 minutes or until done. Cool.
- Cream Cheese Frosting: Mix the small box of instant pudding with milk until thick (30 seconds). In a separate bowl beat the cream cheese until smooth. Add to the pudding. Beat in the Cool whip and spread this over the cooled sheet cake. I like to leave a border. Refrigerate the cake for the frosting to set.
- Strawberry Glaze: In a saucepan combine 1c. water, 1/2 c. sugar, 3 T raspberry jello, and 1 Tbsp Thermflo. Boil for 1 minute. Let it cool then chill in the fridge until glaze thickens (about 30 minutes). Fold in 1.5 lbs of sliced strawberries. Spread this fruit topping over the frosted cake and refrigerate 2-3 hours before serving.
Notes
- Can substitute 1 Tbsp of cornstarch for Thermflo.
- I like to use parchment paper sheets and just trim one side off to make it fit into the sheet pan evenly.
- The cake is done when the top is golden brown and when inserted with a toothpick it comes out clean.
- I don't use all the cream cheese frosting. I like to freeze about 1-2 cups for another sheet cake. Use as much as you wish, my husband doesn't like too much icing.
Nutrition Facts
Strawberry Sheet Cake with Fresh Milled Flour
Serving Size
1 slice
Amount per Serving
Calories
295
% Daily Value*
Fat
14
g
22
%
Saturated Fat
4
g
25
%
Trans Fat
0.002
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
34
mg
11
%
Sodium
164
mg
7
%
Potassium
170
mg
5
%
Carbohydrates
40
g
13
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
4
g
8
%
Vitamin A
218
IU
4
%
Vitamin C
16
mg
19
%
Calcium
71
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
