Strawberry Anytime Cake
The arrival of summer, in Ohio, means that trips to the farmers market finally yield treasures beyond eggs, meat, and cheese. I grew rather spoiled in North Carolina where there really is a selection of fresh produce all year long. Sure, January is primarily sweet potatoes and greens, but even the flashy summer-show-offs like asparagus and strawberries begin to appear in early March.
But here, I stalk the market every Saturday in May hoping that this is the week when those photogenic strawberries will finally make their annual debut.
The trouble is, I have very little self-control when I secure, at last, these scarlet gems. The bulk discounts for buying more than one quart literally always get me, and I arrive at home suddenly doubting that I’ll be able to use up multiple quarts of berries before they wither and rot in my fridge.
This time, I was ready.
As you may have noticed, I tend to prefer using strawberries as whole as possible in my baked goods, which usually means they are freshly sliced and added to a cake with a smear of whipped cream. This cake still starts with berries that haven’t been pureed or cooked down, but after nearly an hour in the oven, they transform into dollops of jam and nestle into the cake beneath in the most delightful way.
I suspect, though I have not yet tested it, that this cake could be made with any number of berries. Perhaps even other baking fruits, like peaches or plums, would make delectable toppings. I’ll wager that as the summer wears on and the fruits appear in more abundance, I’ll be giving them a try. I won’t need much provocation to try this cake again.
I call this cake an anytime cake because it can just as easily be served for breakfast as it can for dessert. It would make a lovely brunch contribution but would also hold its own as the sweet finish of a decadent evening dinner party.
So as summer continues and the strawberries get even sweeter, please add this to your list of ways to use them up. It’s lovely just as it is out of the pan, but it really transcends to a higher level with a dollop of lightly sweetened whipped cream and a sprinkle of powdered sugar.
Welcome, summer!
Strawberry Anytime Cake
Adapted slightly from Smitten Kitchen
about 1 pound of strawberries, hulled and halved (you may have a few leftovers if you’re using a 9″ pan)
6 T unsalted butter at room temperature
7/8 c granulated sugar + 2 T granulated sugar (for sprinkling right before baking)
1/2 c whole milk
1 1/2 tsp vanilla extract
1 large egg
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp table salt
powdered sugar for sprinkling
1/2 c heavy cream, cold
2 tsp granulated sugar
Preheat oven to 350°F. Grease a 9″ springform pan or deep dish pie plate. You can also use a 10″ pan for a thinner cake with more strawberries across the top. Wash, hull, and halve the strawberries and set aside.
In the bowl of a standing mixer or in another large mixing bowl, beat butter and 7/8 c sugar until light and fluffy. Mix in the whole milk, egg, vanilla just until combined. In a small bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture gradually just until smooth.
Spread the batter evenly in the pan and place the strawberries on the top, cut-side down, as close together as possible. There may be some overlapping. Sprinkle the remaining 2T of sugar evenly across the top of the berries.
Bake for 10 minutes, then reduce heat to 325°F. Bake for another 55-60 minutes or until a toothpick comes out without any wet batter. If the top of the cake is not yet brown, change to the broiler for just a minute or two to allow the cake to brown a bit.
Let the cake cool for 10-15 minutes in the pan, then remove the ring of the springform pan and place the cake on a cutting board or serving plate. Beat the heavy cream in a standing mixer or other mixing bowl until soft peaks form. Add the 2 teaspoons of sugar and beat until stiff peaks form.
Just before serving, sprinkle cake with powdered sugar. Cut into wedges and serve with whipped cream.
