In 2013, I wrote an article featuring a strawberry cake that I had been perfecting since 2005, based on Martha Stewart’s recipe, that perfectly encapsulated the feeling of early summer for me. The batter is a simple combination of butter, sugar, flour, eggs, and milk, while the fresh strawberries are hulled and halved. The cake may seem unremarkable at first glance, but what sets it apart from other summer desserts is the sheer abundance of strawberries. A full pound of berries is placed on top of the cake before baking, even though it seems like too many. During baking, the batter expands and envelops the strawberries, creating sweet jam-like pockets, especially if the strawberries are slightly overripe. The sunken berries create a quilt-like pattern on top of the cake, while the edges become crisp and brown. If you have the patience to wait for half a day or even a full day, the baked strawberries will infuse the cake with their sweetness, making it hard to go back to any other summer dessert.
Obviously, I am a huge fan of this cake. However, I was surprised that it quickly became popular on a website with so many other cakes containing fresh fruit, eventually joining the small group of recipes on SK with over 1000 comments.* The only issue is the size; a cake like this is intended to be shared and eight slices are never enough. In the past, if someone asked how to make it in a 9×13 pan, I would advise them to simply double the recipe. This technique worked well for most cakes, but at home it was never quite right. The cake was too thick and the 2 pounds of berries would not fit on top, resulting in the use of fewer berries and a significantly less impressive cake. I’m not sure why it took me until this summer to figure out the problem, but I finally realized that I had been scaling the recipe incorrectly. Increasing the yield of batter and berries by 1.5x resulted in the perfect strawberry summer sheet cake that I have always desired. I have not made it the original way since, and I thought it was worth updating more than just as a footnote.
I have simplified the batter process to just one bowl. Moreover, the baking time is slightly shorter for the larger size, and yields 12 to 16 servings per cake. The only finicky aspect of the entire cake is arranging the berries atop it. However, a haphazard and disorderly presentation is ideal. If any berries remain after covering every portion of the cake, gently nudge them closer together and perhaps even slightly overlap them along the edges. It is imperative not to waste any berries, especially since strawberries are currently exceptional and summer is at its peak. We must make this cake repeatedly.
Wondering about the rest? So was I. Some of them include Mom’s Apple Cake, Apple Cider Caramels, the ultimate Birthday Cake, Thick and Chewy Oatmeal Raisin Cookies, Chocolate Peanut Butter Cake, and the most delectable Cocoa Brownies. If you can’t resist giving these a try, I’m sorry for the impact on your electricity bill this summer.
Rewritten:
In the past
A year ago: Linguine and Clams
Two years ago: Drop Berry Shortcakes and Zucchini Grilled Cheese
Three years ago: Funnel Cake
Four years ago: Herbed Summer Squash Pasta Bake and Chocolate Chunk Granola Bars
Five years ago: Coconut and Cherry Almond Dutch Baby Pancake and Coconut Lemonade
Six years ago: Sandwich Slaw with Pickled Vegetables
Seven years ago: Cold Rice Noodles with Peanut Lime Chicken and Chocolate Swirl Buns
Eight years ago: Creamy Homemade Ricotta Cheese and Linguine with Pea Pesto Sauce
Nine years ago: Rhubarb Tarts with a Rustic Flair, Scrambled Egg on Toast, Bettys with Strawberry and Brown Butter, and Pizza with Shaved Asparagus
Ten years ago: Triangles of Spanikopita, Neapolitan Cake, Straws of Cheese, and Dumplings with Strawberries
Eleven years ago: There was Fresh Ricotta and Red Onion Pizza, Sweet Cherry Pie, and Zucchini Strand Spaghetti.
Twelve years ago: Strawberry Chiffon Shortcake was on the menu.
And on the opposite side of the globe:
Six months ago, Plush Coconut Cakes and Baked Buffalo Wings were served.
1. 1.5 years ago: Weekday pancakes made with banana and oatmeal.
2. 2.5 years ago: Recipes for chicken wonton soup, baked cauliflower with a crispy crust, farro, and a dessert called Dutch Baby made with chocolate.
3. 3.5 years ago: Recipes for cookies that are extra chocolatey, a savory feta tapenade tarte soleil, chili made with chicken, and a breakfast bake with leeks, ham, cheese, and eggs.
4.5 years ago, recipes for Mushroom Marsala Pasta Bake, Key Lime Pie, and instructions to make your own Vanilla Extract were shared.
Today, I present an updated version of the Strawberry Summer Cake, now in a larger sheet cake size and with slight modifications. In the original recipe, I recommended replacing up to 50% of the flour (now suggested at 1 cup) with barley flour for its unique silky and delicate texture. The mild creamy and nutty flavor of barley flour complements the cake well. Enjoy!
9 tablespoons (125 grams) of unsalted butter, softened to room temperature, 3/4 teaspoon of fine sea salt or table salt, 1 1/2 cups (300 grams) plus 3 tablespoons (40 grams) of granulated sugar, 1 large egg, 1 large egg yolk, 1 1/2 teaspoons (8 ml) of vanilla extract, 3/4 cup (175 ml) of milk (whole milk is preferred, but any variety will work), 2 1/4 teaspoons of baking powder, 2 1/4 cups (295 grams) of all-purpose flour, and 1 1/2 pounds (680 grams) of the freshest, slightly overripe strawberries, hulled and halved.
Preheat your oven to 350°F (180°C). Grease the sides and corners of a 9×13-inch cake pan with a thin layer of butter or nonstick spray and line the bottom with a rectangular piece of parchment paper. In a large bowl, cream together the butter, salt, and 1 1/2 cups of granulated sugar until light and fluffy. Next, add the egg, yolk, and vanilla and beat until well combined. Mix in the milk until fully incorporated; the mixture may appear slightly curdled, but this is normal and will smooth out shortly. Evenly sprinkle the baking powder over the batter and beat it for 20 seconds longer than you think is necessary, ensuring it’s thoroughly distributed. Scrape the bottom and sides of the bowl and then add the flour. Stir or beat until just combined.
Smooth the batter evenly into the pan that has been prepared in advance. Place the strawberries, cut side down, as tightly as possible while fitting them in. If there are any leftovers, attempt to fit them in somehow. Ensure that no strawberries are left out. Sprinkle the remaining 3 tablespoons of sugar over the top, even though it may seem excessive, this assists in the strawberries becoming jammy and providing a desirable texture for the cake.
Bake the cake until it turns golden brown and a toothpick inserted into it comes out clean without any wet batter (keeping in mind that gooey strawberries are normal and do not indicate underbaking) — this would take around 45 to 48 minutes. Allow the cake to cool in the pan on a rack. Cut it into squares and serve plain or with slightly sweetened whipped cream, if desired.
Advance preparation: The cake becomes even more delicious after half a day or a full day, as the flavors of strawberries blend better with the cake. I prefer to keep the cake uncovered at room temperature to prevent the top from becoming sticky.
