Strawberry-Yuzu Shortcake Sheet Cake | Redpath Sugar

Ingredients

• Small heavy-bottomed saucepan
• Scale OR dry measuring cups
• Liquid measuring cup
• Measuring spoons
• Baking pan (9 x 13 inches)
• Parchment paper
• Medium bowl x 2
• Whisk
• Large bowl x 3
• Hand mixer
• Fine-mesh sieve x 2
• Large rubber spatula x 2
• Stand mixer fitted with whisk attachment OR large bowl with hand mixer
• Offset spatula
• Wire cooling rack x 2
• Cutting board
• Paring knife
• Cake platter
• Pastry brush
• Spoon and offset spatula OR piping bag with a plain or star tip
• ½ cup (109 g) Redpath® Golden Yellow Sugar, packed
• ¼ cup (63 ml) water
• ⅓ cup (83 ml) pure yuzu juice (see Chef’s Tips)
• 1 cup (112 g) cake flour
• 1 tbsp (8 g) cornstarch
• ½ tsp (2 g) baking powder
• ½ tsp (3 g) salt
• ¼ tsp (1 g) baking soda
• 5 eggs, separated
• ⅓ cup (83 ml) canola oil
• ¼ cup (63 ml) milk
• 1 tbsp (15 ml) pure vanilla extract
• 1½ tsp (7 ml) lemon juice
• ½ cup (100 g) Redpath® Granulated Sugar
• 6 cups (864 g) strawberries, washed and hulled
• 2 tbsp (30 ml) yuzu juice (see Chef’s Tips)
• ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
• ¼ cup (30 g) Redpath® Icing Sugar
• 1 tbsp (6 g) skim milk powder
• 1¼ cups (313 ml) heavy cream, cold
• 1 tsp (5 ml) pure vanilla extract