Strawberry Cake

Introduction & Inspiration

I’m always drawn to simple, rustic desserts that showcase fresh, seasonal fruit. This “Strawberry Cake” recipe – which is really more like a skillet cake or a cobbler baked in a pie dish – immediately caught my attention! The combination of a simple batter, fresh strawberries, and a golden-brown, slightly crunchy top seemed like the perfect way to celebrate strawberry season.

My inspiration came from a love of easy, one-pan desserts and a desire to create a cake that was both comforting and bursting with fresh strawberry flavor. I envisioned a cake that would be perfect for a casual gathering, a weeknight treat, or a simple yet satisfying dessert.

My goal was to find a recipe that was approachable for home bakers, used readily available ingredients, and highlighted the natural sweetness and juiciness of fresh strawberries. This recipe seemed to fit the bill perfectly: a straightforward batter, a generous amount of strawberries, and a baking method that creates a beautifully rustic and flavorful cake.

It is a perfect recipe for a family.

Nostalgic Appeal

This Strawberry Cake, with its simple batter and generous topping of fresh strawberries, taps into several nostalgic elements. The overall presentation and baking method are reminiscent of cobblers, buckles, and other rustic fruit desserts, often associated with home baking and comforting, familiar flavors.

The use of fresh strawberries evokes memories of summer, berry picking, and homemade jams, pies, and shortcakes.

The combination of a simple, buttery cake base and juicy, sweet strawberries is a classic and timeless pairing, offering a sense of comfort and familiarity.

And the act of baking a cake from scratch, filling the kitchen with the aroma of warm fruit and baking batter, is a culinary tradition that connects us to generations of home bakers.

Homemade Focus

This Strawberry Cake recipe is a celebration of homemade goodness, emphasizing the fresh flavors and simple techniques that make home baking so rewarding. You’re taking basic ingredients – flour, butter, sugar, eggs, and fresh strawberries – and transforming them into a delicious and visually appealing dessert.

I appreciate recipes that prioritize whole, unprocessed ingredients and straightforward methods, and this one certainly does. You’re whisking together a simple batter, arranging fresh strawberries on top, and baking it all in a single dish (a pie plate, in this case).

The use of both all-purpose flour and cornmeal in the batter adds a subtle textural element, creating a cake that’s both tender and slightly crumbly.

And the fact that the strawberries are simply scattered over the top of the batter, rather than being mixed in, allows them to retain their shape and create a beautiful, rustic topping.

Flavor Goal

The primary flavor goal of this Strawberry Cake is a delightful balance of sweet and slightly tart flavors, with a moist, tender cake base and juicy, slightly caramelized strawberries on top. It’s a dessert that’s designed to be both comforting and refreshing, showcasing the natural sweetness of fresh strawberries.

The cake batter, made with flour, cornmeal, baking powder, baking soda, salt, butter, brown sugar, an egg, vanilla extract, and buttermilk, provides a moist, tender, and subtly sweet base with a hint of vanilla.

The fresh strawberries, halved and scattered over the batter, contribute the dominant flavor, offering their natural sweetness and juiciness. As the cake bakes, the strawberries soften and release their juices, creating a slightly syrupy topping.

The optional turbinado sugar, sprinkled over the top before baking, adds a touch of extra sweetness and a pleasant crunch.

The overall effect is a cake that’s both flavorful and satisfying, with a perfect balance of sweet, tart, and buttery flavors, and a delightful combination of textures.

Ingredient Insights

Let’s delve into the ingredients.

All-purpose flour: This provides the structure for the cake.

Cornmeal: This adds a subtle sweetness and a slightly coarser texture to the cake, giving it a more rustic, cobbler-like feel.

Baking powder and baking soda:

Salt:

Unsalted butter, plus more for greasing the pan:

Packed light brown sugar:

Large egg:

Vanilla extract:

Buttermilk:

Small strawberries, hulled and halved:

Turbinado sugar, like Sugar in the Raw (optional): This adds a touch of extra sweetness and a beautiful, sparkling finish to the top of the cake.

Powdered sugar, for serving:

Sliced strawberries: for serving

This is an easy ingredients list.

Essential Equipment

You won’t need a lot of specialized equipment to make this Strawberry Cake. Here’s what you’ll need:

A 9-inch deep dish pie plate: This is the specified baking vessel for this recipe. The recipe notes that it’s like a cobbler, and a pie plate reinforces that.

Medium bowls (at least two): One for whisking together the dry ingredients, and one for the wet ingredients.

A whisk:

A rubber spatula or wooden spoon: For combining the wet and dry ingredients.

Measuring cups and measuring spoons.

This is all you need.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup unsalted butter, plus more for greasing the pan
• 1 cup packed light brown sugar
• 1 large egg
• 2 tsp. vanilla extract
• 1/3 cup buttermilk
• 1/2 lb. small strawberries, hulled and halved
• 2 Tbsp. turbinado sugar, like Sugar in the Raw (optional)
• Powdered sugar, for serving
• Sliced strawberries, for serving

These are perfect quantities.

Gather all ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Prepare Oven and Pan. Preheat oven to 350°F (175°C). Butter a 9-inch deep-dish pie plate.

Step 2: Whisk Dry Ingredients. Stir together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.

Step 3: Combine Wet Ingredients. Beat 1/2 cup butter and brown sugar until fluffy, about 3 minutes. Add the egg and vanilla, and beat until just combined.

Step 4: Alternate Wet and Dry. Add half of the flour mixture, the buttermilk, then the remaining flour, beating until combined after each addition.

Step 5: Assemble and Bake. Spoon the batter into the prepared pie plate; spread in an even layer using the back of a spoon or a spatula. Scatter the berries evenly over the top of the batter; do not press them down. Sprinkle the berries and batter with 2 tablespoons turbinado sugar, if using.

Step 6: Bake. Bake until the top is golden brown and a wooden pick inserted into the cake (not a strawberry!) comes out clean, 40 to 45 minutes.

Step 7: Cool and Serve. Let cool before dusting with powdered sugar and serving with more sliced strawberries, if you like.

These instructions are clear.

Troubleshooting

Let’s address some potential problems:

Problem: My cake is dry. Solution: You may have overbaked it, or used too much flour. Be careful not to overmeasure the flour (use the “spoon and level” method or, ideally, weigh your flour), and check for doneness a few minutes before the recommended baking time.

Problem: My cake is too dense. Solution: Make sure you didn’t overmix the batter after adding the wet ingredients. Overmixing can develop the gluten in the flour, resulting in a denser texture. Also, make sure your baking powder and baking soda are fresh.

Problem: My strawberries sank to the bottom of the cake. Solution: The recipe specifically instructs not to press the strawberries into the batter. They should sit on top and will sink slightly as the cake bakes, but they shouldn’t sink all the way to the bottom.

Problem: The cake is not golden brown. Solution: Increase the oven temperature.

These tips will be very helpful.

Tips and Variations

Here some tips and variations:

Tip: For the best flavor, use fresh, ripe strawberries.

Variation: Substitute other berries, such as blueberries, raspberries, or blackberries, for the strawberries.

Tip: If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of lemon juice or white vinegar to ⅓ cup of milk. Let it sit for 5 minutes before using.

Variation: Add a teaspoon of lemon zest or orange zest to the batter for extra citrus flavor.

Tip: For a more rustic look, you can bake the cake in a cast-iron skillet.

Variation: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

This cake is easy to adapt.

Serving and Pairing Suggestions

This Strawberry Cake (or Cobbler!) is a versatile dessert that’s perfect for many occasions.

Serving: Serve the cake warm, at room temperature, or even slightly chilled.

Pairing: * It’s perfect for spring and summer gatherings, potlucks, picnics, or as a simple yet satisfying dessert any time of year. * Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.

• Pair it with a cup of coffee, tea, or a glass of milk.
• A glass of rosé wine or a sparkling wine would also be a lovely accompaniment for adults. Drink with moderation.

This is a perfect dessert for sharing.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A serving (assuming the cake is cut into 8-10 servings) may contain:

• Calories: 250-350 (depending on size and whether ice cream/whipped cream is added)
• Fat: 12-18 grams
• Saturated Fat: 7-10 grams
• Cholesterol: 40-60mg
• Sodium: 150-200mg
• Total Carbs: 35-45 grams
• Dietary Fiber: 1-3 grams
• Sugars: 20-30 grams
• Protein: 3-5 grams

This Strawberry Cake is a dessert and best enjoyed in moderation as part of a balanced diet.

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Recipe Summary and Q&A

Let’s end with a summary and some FAQs:

Recipe Summary:

This Strawberry Cake (more like a cobbler or skillet cake) features a simple batter made with flour, cornmeal, baking powder, baking soda, salt, butter, brown sugar, egg, vanilla, and buttermilk. Fresh strawberries are scattered over the top, and the cake is baked until golden brown. It’s served warm, often with whipped cream or ice cream.

Q&A:

Q: Can I make this ahead of time? A: Yes! You can bake the cake a day in advance and store it, covered, at room temperature.

Q: How long will the cake keep? A: It will keep for up to 2-3 days, covered, at room temperature or in the refrigerator.

Q: Can I freeze this cake? A: Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.

Q: I don’t have buttermilk. What can I use instead? A: You can make a buttermilk substitute by adding 1 teaspoon of lemon juice or white vinegar to ⅓ cup of milk. Let it sit for 5 minutes before using.

Q: Can I use frozen strawberries? A: Fresh are strongly recommended for best results.

I hope this comprehensive guide has inspired you to bake this delicious Strawberry Cake! It’s a simple, flavorful, and satisfying dessert that’s perfect for any occasion. Enjoy the process, and happy baking!