Strawberry Summer Cake
Ingredients
- 6 tablespoons unsalted butter
at room temperature, plus extra for pie plate, 85 grams
- 1 1/2 cups all-purpose flour
188 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup plus 2 tablespoons granulated sugar
200 grams
- 1 large egg
- 1/2 cup milk
118 ml
- 1 teaspoon vanilla extract
5 ml
- 1 pound strawberries
hulled and halved, 450 grams
Directions
- 1
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). I did not test this with a standard 9-inch pie plate but looking at the margin of space leftover in my deep-dish pan after baking the cake, I suspect you’d be safe. Updated 6/13/11: This cake does not work in a standard 9-inch pie pan; it will overflow. Big apologies to anyone who learned the hard way! This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
- 2
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- 3
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
- 4
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
- 5
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
Strawberry Summer Cake
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About this Recipe
Craving a taste of pure summer sunshine in dessert form? This Strawberry Summer Cake is the ultimate celebration of peak berry season, offering a delightful balance of sweet, tender cake and an abundance of luscious fruit. It's the kind of simple, elegant treat that makes any warm day feel special.
Why This Recipe Works
What truly sets this Strawberry Summer Cake apart is its generous, almost staggering pound of fresh strawberries. Unlike many recipes where fruit is a mere accent, here the berries are the star. As the cake bakes, these fresh strawberries soften and collapse, transforming into incredibly jammy, sweet-tart puddles that infuse every bite with vibrant flavor and aroma. The cake itself is delightfully biscuit-like, providing just enough structure to hold the fruit without overshadowing it.
What to Expect
Prepare for a sensory delight that perfectly captures the essence of summer. You'll experience a wonderfully tender, slightly rich cake base that yields effortlessly to the fork. Nestled within and on top, the fresh strawberries burst with intense, concentrated sweetness and a hint of tang, their texture becoming beautifully soft and jam-like. Each mouthful is a harmonious blend of textures and bright, fruity flavors, making it an incredibly satisfying yet light dessert. This cake is meant to be savored, bringing a touch of rustic elegance to your table.
Customization & Variations
While the fresh strawberries are undoubtedly the highlight, you can explore a subtle variation for the cake's texture. For a slightly nuttier, heartier crumb, consider swapping out 3/4 cup (94 grams) of the all-purpose flour for 3/4 cup (75 grams) of barley flour. This simple adjustment can add an interesting depth of flavor to the biscuit-like base.
Serving & Context
This Strawberry Summer Cake shines brightest when served simply, perhaps on its own for an afternoon treat or with a dollop of whipped cream or a scoop of vanilla ice cream for a more decadent experience. It’s perfect for garden parties, casual gatherings, or as a delightful ending to any summer meal.