Ingredients:
1/2 cup unsalted butter, softened (113 g)
2/3 cup granulated sugar (135 g)
1 teaspoon vanilla extract
3 large eggs, room temperature
1 tablespoon sour cream or plain yogurt (15 g)
1 1/4 cups all-purpose flour (160 g)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
2 tablespoons whole milk (30 ml)
1 pound strawberries (450 g)
1 teaspoon flour or cornstarch for the berries
Powdered sugar for finishing
Optional:
1/4 teaspoon almond extract
Method
- Preheat the oven to 325°F (163°C) for glass bakeware or 350°F (175°C) for metal pans.
- Grease and parchment-line an 8x8-inch baking dish or oven-safe Snapware container.
- Wash and dry the strawberries very well. Hull and halve them lengthwise. If very large, quarter them.
- Toss the berries lightly with the teaspoon of flour or cornstarch if they are juicy. This helps control excess juice
- Cream the butter and sugar together until pale and fluffy, about 3 to 4 minutes.
- Beat in the vanilla and optional almond extract.
- Add the eggs one at a time, beating well after each addition until smooth and slightly airy.
- Mix in the sour cream.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the batter, alternating with the milk. Mix only until combined.
- Spread the batter into the pan in a relatively thin layer. It should look closer to brownie batter depth than layer-cake depth. about 1/2 inch is a good rule of thumb.
- Arrange the strawberries cut-side up across the surface. Press them in gently, but leave the tops clearly visible above the batter.
-
Arrange the strawberries cut-side up across the surface. Press them in gently, but leave the tops clearly visible above the batter.
On the left , I am going to put 2 layers of berries, the first ones will get buried as the cake rises.
Halfway through the baking I will put another layer of berries.
If you are not doing 2 layers the fruit should cover most of the surface.
Dense fruit placement helps keep the cake flat and fruit-forward.
On the right the small snapware containers that I am doing individual ones, one layer is fine.
Bake for 20 minutes , open the oven and the first layer of berries should be almost covered with cake.
Put the remaining berries on top.
Check the small snapware ones, they should be pretty close to done, they will be brown
and a toothpic comes out clean.
Bake the large pan for another 15 to 20 minutes.
until lightly golden and a toothpick in the cake portion comes out clean.
- Cool before slicing. Dust with powdered sugar or serve with whipped cream.
Notes
- The strawberries should remain visibly exposed after baking.
- Avoid overfilling with batter or the fruit can disappear into the cake.
- This cake keeps very well overnight and travels nicely for picnics or potlucks.
- Best served slightly warm or at room temperature.
|