A light and fluffy oven-baked pancake topped with a creamy coconut filling and fresh strawberries. This easy dessert comes together with simple ingredients and is perfect for spring and summer gatherings.
Strawberry Sheet Pancake
Ingredients
For the Pancake
For the Cream
For Topping
Instructions
-
Prepare the Batter
- Line a baking tray with baking paper.
- Crack the eggs into a large bowl.
- Add:
- A pinch of salt
- Vanilla essence
- Beat well until combined.
-
Mix the Wet Ingredients
- Pour in the milk.
- Add the sugar.
- Pour in the oil.
- Mix everything well until smooth.
-
Add the Flour
- Gradually incorporate the flour into the mixture.
- Stir until the batter becomes smooth and lump-free.
-
Bake the Pancake
- Pour the batter into the prepared tray.
- Bake in a preheated oven at 200°C (390°F) until golden brown on top.
- Don’t worry if the pancake puffs up while baking — that’s normal.
- Let it cool completely before adding the cream.
-
Prepare the Cream
- In a large bowl, combine:
- Cream cheese
- Powdered sugar
- Vanilla paste
- Shredded coconut
- Mix well.
- Fold in the whipping cream until smooth and fluffy.
- In a large bowl, combine:
-
Assemble the Dessert
- Spread the cream evenly over the cooled pancake.
- Top generously with fresh strawberries.
-
Serve
- Slice into squares or rectangles.
- Serve chilled or at room temperature.