What’s more ‘Oklahoma State Fair’ than Funnel Cake?! That sweetly fried cake with lacy holes and dimples, topped with powdered sugar and strawberries, is one of the most well-loved treats enjoyed at the State Fair. This simple ‘one bowl’ sheet cake recipe captures all those flavors beautifully, thanks to ripe strawberries and a secret ingredient: browned butter. Make this recipe a family project by including the kids in preparing the strawberries, swirling the berries into the cake batter, and even trying their hand at whipping the cream!
Ingredients
- 2½ cups all purpose flour
- 1 cup granulated sugar
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- 8 ounces sour cream
- 3 eggs, room temperature
- 1/3 cup water
- 1 cup browned butter, cooled
- 8 ounces strawberries (rinsed, dried, trimmed, and diced)
- 2 tablespoons browned butter (instructions below)
- 2 tablespoons flour
- ½ cup sugar
- ¾ cup powdered sugar (divided into ¼ cup and ½ cup)
- 12 ounces heavy whipping cream
- pinch of salt
- ¼ cup granulated sugar
- 8 ounces sliced strawberries
Preparation
Preheat the oven to 350°.
To brown butter, place 2 ¼ sticks in a small saucepan over medium/medium high flame. Melt the butter then continue cooking. The butter will bubble and then froth. As it froths, the milk solids are browning so be sure to keep a close eye during this process. When butter turns nutty golden-brown in color, remove from heat and pour into a heat-proof bowl to cool.
In a large mixing bowl, combine all “sheet cake” ingredients, scraping the sides and bottom to ensure even mixing. Spray a rimmed half sheet (approx 12x16) baking pan with non-stick cooking spray and spread the cake batter into the pan.
In a medium mixing bowl, combine all “strawberry swirl” ingredients. Spoon the strawberries in dollops evenly across the top of the cake. Use a chopstick or butter knife to swirl the strawberries across the cake. Make sure to swirl the strawberries into the corners and sides for even distribution.
Place the oven rack in the upper-middle position and bake the cake for 22-25 minutes until the center is set and the internal temperature reaches 205°-210°.
Allow the cake to cool. While cooling, prepare the toppings as follows:
Combine ½ c powdered sugar, 12 oz heavy whipping cream, and a pinch of salt in a medium mixing bowl. Using a hand mixer, whip to stiff peaks (approximately 3 minutes). Chill until ready to serve.
Combine ¼ c granulated sugar and sliced strawberries in a small bowl. Set aside.
Once the cake is cooled, dust with remaining ¼ cup powdered sugar and slice the cake into 12 equal portions and top with sweetened whipped cream and sliced strawberries.
