I’m still not feeling great… and baking something yummy isn’t always appealing. But for a birthday, well that’s another story.
I saw these beautiful strawberries at the store and was craving cream and chocolate, so I decided to combine all the flavors into a perfect summer cake. Light and refreshing, not too sweet. That’s how this recipe came to be. I hope you will enjoy it as much as I did. I think you could easily substitute raspberries for strawberries. Easy peasy.
Almond Sheet Cake with Strawberries and Cream
1 butter recipe cake mix
1 cup milk
1 tsp. almond extract
2 cups sliced fresh strawberries
1/2 cup chocolate syrup or melted chocolate
1/2 cup mini chocolate chips
1 pint heavy cream, whipped
1/2 cup powdered sugar
Mix together cake mix, eggs, milk and extract. Pour batter into greased 1/2 jelly roll pan. Bake at 350 degrees for 20-22 minutes, until the cake springs back when lightly touched.
Cool the cake completely.
Fold your whipped cream with the powdered sugar and spread evenly on top of cooled cake. Top cream with sliced strawberries in a single layer.
Sprinkle with chocolate chips and drizzle with chocolate syrup or melted chocolate. Refrigerate until ready to serve. Refrigerate any remaining leftovers if you are that lucky.