Strawberry Cake

Introduction & Inspiration

This Strawberry Cake recipe is a celebration of fresh, seasonal flavors. It’s a simple yet elegant cake. The combination of a tender, buttery cake, sweet strawberries, and a hint of cornmeal creates a delightful treat.

My inspiration for this recipe comes from a love of simple, rustic baking. I’ve always been drawn to recipes that highlight fresh, seasonal ingredients. That let the natural flavors shine through.

This cake is perfect for showcasing the sweetness of ripe strawberries. It’s a dessert that’s both comforting and impressive. It’s ideal for any occasion.

This particular recipe is designed to be easy to follow and adaptable. It’s a great base recipe that you can customize to your liking. It is versatile.

Nostalgic Appeal

Strawberry cake, while perhaps not as ubiquitous as chocolate or vanilla, holds a special nostalgic appeal for many. It’s a taste of summer. Of sunshine and fresh fruit.

The bright, sweet flavor of strawberries evokes feelings of warmth and happiness. It’s a reminder of picnics, potlucks, and summertime gatherings. It is cheerful.

The simplicity of this cake, with its rustic appearance and fresh fruit topping, adds to its nostalgic charm. It’s a reminder of home-baked goods. Made with love and care.

This cake is a way to connect with the past. To share memories and create new ones. It’s a dessert that feels both familiar and special.

Homemade Focus

This Strawberry Cake recipe is all about the homemade experience. It’s about taking simple ingredients and transforming them into something delicious. It’s rewarding.

Making a cake from scratch is a rewarding process. It allows you to control the quality of the ingredients. You can ensure that every component is made with care.

The act of stirring together the batter, arranging the strawberries on top, and baking the cake is a therapeutic one. It’s a chance to slow down. Enjoy the simple pleasure of baking.

This homemade focus results in a cake that is far superior to anything store-bought. The flavors are brighter, the texture is more tender, and the satisfaction is immeasurable.

Flavor Goal

The flavor goal for this Strawberry Cake is a harmonious balance of sweetness, tartness, and a subtle buttery richness. We’re aiming for a fresh, summery flavor profile.

The strawberries are the star of the show, providing a burst of sweet and slightly tart flavor. Their natural juices infuse the cake with their deliciousness.

The cake itself should be tender and moist, with a subtle sweetness from the brown sugar and a hint of vanilla. It’s the perfect backdrop for the strawberries.

The cornmeal adds a subtle texture and a hint of corn flavor that complements the strawberries beautifully. It’s a unique addition. That adds interest.

The turbinado sugar, if used, adds a touch of extra sweetness and a delightful crunch to the top of the cake. It’s a nice finishing touch.

Ingredient Insights

Let’s take a closer look at the ingredients and why each one is important for this recipe. Understanding the role of each component is key. To successful baking.

• All-Purpose Flour: Provides the structure of the cake. All-purpose flour is the standard choice for this type of cake.
• Cornmeal: Adds a subtle texture and a hint of corn flavor that complements the strawberries. Use fine or medium-grind cornmeal.
• Baking Powder and Baking Soda: These are leavening agents, which means they help the cake rise. They create a light and airy texture. Make sure they are fresh.
• Salt: Enhances the sweetness and balances the flavors. A small amount of salt is crucial in baking.
• Unsalted Butter (Plus More for Greasing): Provides richness, flavor, and tenderness to the cake. Unsalted butter allows you to control the salt level. Use softened butter for creaming.
• Light Brown Sugar: Adds sweetness and a hint of molasses flavor to the cake. It also contributes to the cake’s moist texture.
• Large Egg: Adds richness, structure, and moisture to the cake. Use a room-temperature egg for best results.
• Vanilla Extract: Enhances the other flavors and adds a warm, aromatic note. Pure vanilla extract is always preferred.
• Buttermilk: Adds a subtle tang and helps to create a moist, tender crumb. The acidity in buttermilk reacts with the baking soda.
• Small Strawberries (Hulled and Halved): The star of the show! Provide the fresh, sweet, and slightly tart flavor that defines this cake. Use ripe, but not overly ripe, strawberries.
• Turbinado Sugar (Optional): Adds a touch of extra sweetness and a delightful crunch to the top of the cake. Also known as raw sugar.
• Powdered sugar: for serving

Essential Equipment

Having the right tools makes the cake-baking process much smoother and more enjoyable. Here’s a list of the essential equipment. Good tools are important.

• 9-inch Deep Dish Pie Plate: This is the perfect size and shape for this cake. A deep-dish pie plate provides enough room for the batter and the strawberries.
• Medium Bowl: For combining the dry ingredients. I prefer glass or ceramic bowls.
• Electric Mixer (Stand or Handheld): For creaming the butter and sugar and for beating the batter. A stand mixer is more convenient. But a handheld mixer works well.
• Measuring Cups and Spoons: Accurate measurements are crucial for baking success. Use a proper set of measuring cups and spoons.
• Rubber Spatula: For scraping down the sides of the bowl and for spreading the batter in the pie plate.
• Wooden Pick or Toothpick: For testing the doneness of the cake.
• Whisk

List of Ingredients with Measurements

Here’s the complete list of ingredients with precise measurements for easy reference. Accuracy is key in baking. Always double-check.

• 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, softened, 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

Gather all your ingredients before you begin. This “mise en place” approach makes the baking process much more organized. It also helps prevent mistakes.

Step-by-Step Instructions

Now, let’s break down the process into clear, easy-to-follow steps. I’ll guide you through each stage. My aim is clarity.

Step 1: Combine the Dry Ingredients.

In a medium bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt.

Make sure the ingredients are well combined. This ensures that the leavening agents are evenly distributed.

Step 2: Prepare the Oven and Pan.

Preheat the oven to 350°F (175°C).

Butter a 9-inch deep-dish pie plate. This prevents the cake from sticking.

Step 3: Cream the Butter and Sugar.

In a separate large bowl, beat the 1/2 cup of softened butter and the brown sugar together until fluffy. This should take about 3 minutes.

Use an electric mixer for best results. The mixture should be light and airy.

Step 4: Add the Egg and Vanilla.

Add the egg and vanilla extract to the creamed butter and sugar.

Beat until just combined. Don’t overmix.

Step 5: Alternate Adding Dry Ingredients and Buttermilk.

Add half of the flour mixture to the wet ingredients.

Beat until just combined.

Add the buttermilk. Beat until just combined.

Add the remaining flour mixture. Beat until combined after each addition. Don’t overmix.

Step 6: Assemble the Cake.

Spoon the batter into the prepared pie plate.

Spread the batter in an even layer using the back of a spoon or a spatula.

Scatter the halved strawberries evenly over the top of the batter. Do not press them down.

Sprinkle the berries and batter with the turbinado sugar, if using.

Step 7: Bake the Cake.

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.

Baking time may vary depending on your oven. Start checking for doneness at 40 minutes.

Step 8: Cool and Serve.

Let the cake cool in the pie plate before dusting with powdered sugar.

Serve with more sliced strawberries, if desired.

Troubleshooting

Even with careful preparation, things can sometimes go wrong. Here are some common problems and solutions. It is good to be prepared.

Problem: Cake is dry. Solution: This could be due to overbaking, too much flour, or not enough liquid. Make sure you’re measuring the ingredients accurately. Check for doneness with a wooden pick.

Problem: Cake is dense. Solution: This could be due to overmixing, not enough leavening agent, or using old baking powder/soda. Make sure your leavening agents are fresh. Don’t overmix the batter.

Problem: Cake sunk in the middle. Solution: This can happen if the oven temperature is too low or if the cake is underbaked. Make sure your oven is properly calibrated. And bake the cake until a toothpick inserted in the center comes out clean.

Problem: Strawberries are too juicy. Solution Try to toss them with a spoon of flour before putting on the batter.

Tips and Variations

Here are some tips and variations to customize your Strawberry Cake. I love to encourage experimentation. Make it your own.

Tip: For an extra layer of flavor, add a teaspoon of lemon zest to the batter. This complements the strawberries beautifully.

Variation: Use a different type of berry, such as blueberries, raspberries, or blackberries, instead of strawberries. Or use a combination of berries.

Tip: Add a streusel topping to the cake before baking for added texture and sweetness. A simple streusel can be made with flour, butter, sugar, and cinnamon.

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

Tip: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Serving and Pairing Suggestions

This Strawberry Cake is delicious on its own. Here are some serving ideas. To enhance the experience.

Serve warm or at room temperature with a dusting of powdered sugar. The powdered sugar adds a touch of elegance.

Pair with a cup of hot tea or coffee. The warmth of the beverage complements the sweetness of the cake.

Serve as a dessert for a brunch, picnic, or potluck. It’s a crowd-pleasing dessert.

Offer a glass of sparkling wine or a light-bodied rosé for a more sophisticated pairing.

Nutritional Information

Per Serving (1 slice):

Calories: 280

Fat: 12g

Saturated Fat: 7g

Cholesterol: 55mg

Sodium: 220mg

Carbohydrates: 40g

Fiber: 1g

Sugar: 22g

Protein: 3g Please note this is only an estimate

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Recipe Summary and Q&A

Let’s recap the recipe and answer some frequently asked questions. I want to ensure you have all the necessary information. Clarity is essential.

Recipe Summary:

1. Combine dry ingredients.
2. Preheat oven to 350°F (175°C). Butter a 9-inch deep-dish pie plate.
3. Cream butter and brown sugar. Beat in egg and vanilla.
4. Alternate adding dry ingredients and buttermilk to the wet ingredients.
5. Spoon batter into the prepared pie plate. Top with halved strawberries. Sprinkle with turbinado sugar (optional).
6. Bake for 40-45 minutes.
7. Cool before dusting with powdered sugar and serving.

Q&A:

Q: Can I use frozen strawberries? A: I don’t recommend using frozen strawberries for this recipe. They will release too much liquid and make the cake soggy. Fresh strawberries are best.

Q: Can I make this cake ahead of time? A: Yes, you can make this cake up to a day in advance and store it at room temperature.

Q: Can I use a different type of sugar? A: You can substitute granulated sugar for the brown sugar, but the flavor and texture of the cake will be slightly different.

Q: My cake is browning too quickly. What can I do? A: Tent the top of the cake with foil to prevent it from over-browning.

Q: How long I must beat butter and sugar?

A: Beat them until the mixture is fluffy, around 3 minutes