Summer hasn’t arrived yet. In reality, it has been raining for over a week, and another week – during which I suppose we’ll be acquainted with our new mosquito overlords – is on the horizon. In reality, it was so chilly that today, I had lunch with a friend and needed to wear both a light wool sweater and a coat. It’s almost as if summer glanced at New York City and blew a raspberry.
But I’m anticipating its arrival. The appearance of strawberries in Greenmarkets last week is a sure sign, and if you thought I got overly excited at the sight of the first asparagus stalks, then you haven’t witnessed my “the strawberries are here!” dance. (Hopefully, you won’t get to see it until Jacob launches his tell-all YouTube channel.) To put it mildly, the dance is awkward, but that’s not the point. True strawberries, the ones that actually taste like strawberries, are always talked about for weeks before they arrive. And without fail, I end up going overboard when they finally show up, bringing home pounds upon pounds when just one box would suffice for the weekend. By the time Monday morning rolls around, and the strawberries are on their last legs, they seem to plead with me, and this cake is their final wish.
I hope this recipe becomes your go-to summer cake. At first glance, it may not seem that dissimilar to a classic fresh berry coffee cake. It closely resembles the Raspberry Buttermilk Cake I whipped up from Gourmet magazine a couple of years ago. However, what sets it apart is the abundance of fruit – a whole pound of hulled and halved strawberries are crammed into a cake that barely contains them. The strawberries take center stage in this dessert, leaving everyone satisfied and wanting more. Though simple in preparation, the cake requires a longer baking time, during which the strawberries become luscious, jam-like puddles. The batter swells around the recessed berries, creating a beautiful quilt-like effect. The edges of the cake turn slightly crispy, adding a lovely textural contrast to each bite.
Your flat will be filled with the fragrance of a strawberry field. Your young child won’t understand what’s on the surface, but will be compelled to march into the kitchen and snatch at it blindly before returning to their tricycle with a contented handful. You’ll indulge in a slice before dinner, spoiling your appetite and planning your next opportunity to bake it. Although we cannot speed up the arrival of summer, we can at least prepare for it.
One year ago: Homemade tarts with a rustic rhubarb filling
Two years ago: Indulged in Raspberry Buttermilk Cake and tried the unique Slaw Tartare recipe
Four years ago: Prepared a delicious Cellophane Noodle Salad with Roast Pork
Enjoyed a mouth-watering Strawberry Summer Cake
Serves: 8-10 people
Recipe adapted slightly from Martha Stewart.
Recently, I discovered barley flour and instantly became enamored. While whole grain flours are often thought of as hearty and heavy, barley flour is quite the opposite – it has a delicate, silky texture reminiscent of high-quality cake flour, with a subtle creamy, nutty flavor that pairs perfectly with berries. This cake is already amazing when made with 100% all-purpose flour, but if you have barley flour on hand, using it for half of the flour quantity will enhance the flavor, adding complexity to an otherwise straightforward cake.
I have a slight hesitation when it comes to the sweetness of this cake. While I enjoy it, I wouldn’t mind if the batter had slightly less sugar, around 7/8 cup instead of a full cup. If you feel the same way, feel free to reduce the amount of sugar. However, it’s important to keep the sugar on top as it helps turn the berries into jam.
Note: A sheet cake version of this recipe was added to the website in 2019.
Ingredients:
– 6 tablespoons (85 grams) of unsalted butter at room temperature, plus additional for the pie plate
– 1 1/2 cups (188 grams) of all-purpose flour (you can substitute 3/4 cup or 94 grams of all-purpose flour with 3/4 cup or 75 grams of barley flour, as indicated in the note)
– 1 1/2 teaspoons of baking powder
– 1/2 teaspoon of table salt
– 1 cup (200 grams) plus 2 tablespoons (25 grams) of granulated sugar
– 1 large egg
– 1/2 cup (118 ml) of milk
– 1 teaspoon (5 ml) of vanilla extract
– 1 pound (450 grams) of strawberries, hulled and halved
Preheat the oven to 350°F (180°C) and grease a 10-inch pie pan or 9-inch deep-dish pie pan (the type used for this recipe). While a standard 9-inch pie plate may work, based on the amount of space remaining in the deep-dish pan after baking, it is not recommended. Please note that this cake will overflow in a standard 9-inch pie pan. Apologies for any inconvenience. However, a 9- or 10-inch springform or cake pan would be suitable for this cake recipe. Bear in mind that if using a 10-inch pan, it will result in a thinner cake than pictured. This post was updated on June 13th, 2011 to reflect the revised baking dish suggestions.
In a small bowl, combine flour or flours, baking powder, and salt. In a larger bowl, use an electric mixer to beat butter and one cup of sugar until the mixture becomes pale and fluffy which should take about three minutes. Then, add in the egg, milk and vanilla and mix until just combined. Gradually add the dry mixture and continue to mix until the mixture is just smooth.
Pour the batter into a pie plate that has been prepared. Place the strawberries, cut side down, on top of the batter, positioning them as close together as possible to create a single layer (it may be necessary to overlap a few to fit them all in). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake the cake for 10 minutes, then lower the oven temperature to 325°F and continue baking until golden brown and a tester inserted in the center comes out clean and dry, which should take around 50 to 60 minutes (expect sticky strawberries on the tester). Allow the cake to cool in the pan on a wire rack before slicing into wedges and serving with softly whipped cream.
Make in advance: The cake can be kept at room temperature for a maximum of two days, with a loose covering. Nonetheless, it may be a challenge to achieve that.
