Frosted Vanilla Bean Strawberry Sheet Cake

• Unsalted butter, browned – ½ cup (113g)
• Oat milk – ¾ cup (183g)
• Brown sugar – 1 cup (200g)
• Large egg – 1 (approx. 50g)
• Vanilla bean paste – 1 tablespoon (13g)
• Baking powder – ½ teaspoon (2g)
• Baking soda – ¼ teaspoon (1g)
• Salt – ½ teaspoon (2g)
• All-purpose flour – 1 cup (120g)
• Fresh chopped strawberries – ½ cup (83g)

• Vanilla bean paste – 1 teaspoon (4g)
• Powdered sugar – ¼ cup (35g)
• Oat milk – 2 tablespoons (30g)

In a small pan over low heat, brown the butter until it reaches an amber color and smells nutty. Transfer to a bowl and allow it to cool to room temperature.

Preheat oven to 375°F (190°C).

In a large mixing bowl, combine the cooled browned butter, oat milk, brown sugar, egg, and vanilla bean paste. Whisk until fully combined.

Add the baking powder, baking soda, salt, and flour into the bowl. Stir until a smooth batter forms.

Gently fold in the chopped strawberries.

Transfer the batter to a parchment-lined 8x8-inch (20x20 cm) metal baking pan and spread it evenly.

Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 30 minutes.

While cooling, whisk together the frosting ingredients: vanilla bean paste, powdered sugar, and oat milk.

Once the cake is room temperature, spread the frosting evenly over the top.

Refrigerate the cake for 15 minutes to allow the frosting to set before serving.