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Strawberry Sheet Pancake

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.

Ingredients
    For the Pancake
  • 3 large eggs
  • A pinch of salt
  • Vanilla essence
  • 400 ml milk
  • 2 tbsp sugar
  • 50 ml oil (olive oil, sunflower oil, or melted butter)
  • 150 g flour
    • For the Cream
  • 400 g cream cheese
  • 4-5 tbsp powdered sugar
  • 1 tbsp vanilla paste
  • 80 g shredded coconut (optional)
  • 150 ml whipping cream
    • For Topping
  • Fresh strawberries
Instructions
  1. 1
    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.
  2. 2
    Mix the Wet Ingredients
    • Pour in the milk.
    • Add the sugar.
    • Pour in the oil.
    • Mix everything well until smooth.
  3. 3
    Add the Flour
    • Gradually incorporate the flour into the mixture.
    • Stir until the batter becomes smooth and lump-free.
  4. 4
    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.
  5. 5
    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.
  6. 6
    Assemble the Dessert
    • Spread the cream evenly over the cooled pancake.
    • Top generously with fresh strawberries.
  7. 7
    Serve
    • Slice into squares or rectangles.
    • Serve chilled or at room temperature.
Read it online: https://yummy.expert/recipe/strawberry-sheet-pancake/