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My husband usually makes a three layer strawberry shortcake for special occasions, by slicing a sponge cake, in three, baked in a 9" circular pan, the kind that the bottom comes off of. 

He uses the recipe for the cake from Roben Ryberg's Gluten-Free Kitchen. He makes fresh whipped cream, uses fresh berries. 

Question: we've got over 40 people coming Saturday, for my 70th birthday party., and want to make two sheet cakes instead. 

Have any if you used this recipe or another, to make sheet cakes. We are concerned about the amount and how long to bake it.

Roben's recipe is supposed to be baked in a tube pan is 35-40 minutes, and serves 12. It rises a lot, so the sheet cake will probably come out uneven. 

Any bakers out there with suggestions?
(I was going to just make cup cakes...so much easier, although I don't know how that recipe will hold up in muffin tins, but the cake is his thing!)

Thanks. Lin


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