Recipe
Honey Berry Sheet Cake (serving size - 8 people)
An easy, crowd-friendly sheet cake studded with fresh berries, sweetened with Wildflower Honey — its complex, multi-floral flavor holds its own against the bright fruit.
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Ingredients
Click on ingredients that are already prepared.
Steps
- Prep the pan: Heat the oven to 350°F (175°C). Grease and line a 9x13-inch baking pan.
- Combine dry ingredients: Whisk together 2 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoons baking soda, and 0.5 teaspoons salt.
- Cream the wet ingredients: In a separate bowl, beat 0.5 cups Wildflower Honey, 0.5 cups sugar, and 0.5 cups unsalted butter, softened until light, then beat in 3 large eggs, 1 teaspoons vanilla extract, and 1 zest of 1 lemon.
- Combine batter: Fold the dry ingredients into the wet mixture, alternating with 0.8 cups Greek yogurt, until just combined.
- Fold in the berries: Gently fold in 2.5 cups mixed fresh berries (blueberries, raspberries, sliced strawberries), reserving a few for the top.
- Fill the pan: Pour the batter into the prepared pan, smooth the top, and scatter the reserved berries over the surface.
- Bake: Bake until golden and a tester comes out clean.
- Cool and finish: Cool in the pan, then drizzle with 2 tablespoons Wildflower Honey, for drizzling before slicing.