Introduction & Inspiration: A Simple, Summery Delight
This Strawberry Cake is a simple, rustic, and incredibly delicious dessert! I love the combination of the tender, slightly crumbly cake. The sweet, juicy strawberries, and the hint of cornmeal.
The inspiration for this recipe comes from my love of simple, fruit-forward desserts. And a desire to create a cake that showcased the natural sweetness and beauty of fresh strawberries.
I wanted a cake that was easy to make. With readily available ingredients. And that didn’t require any fancy frosting or decorating.
This cake is perfect for a summer picnic, a potluck, or any occasion. When you want a delicious and unfussy dessert. It’s a celebration of simple, seasonal flavors.
Nostalgic Appeal (and the Charm of a Rustic Cake)
This Strawberry Cake, with its simple ingredients and unfussy presentation, evokes a sense of nostalgia and home-baked goodness. It reminds me of summer picnics, farmhouse kitchens, and the simple pleasure of a homemade treat.
This recipe captures that classic appeal. With its tender, slightly crumbly cake, its juicy, sweet strawberries, and its hint of cornmeal texture. It’s a comforting and familiar dessert.
There’s something inherently satisfying about a cake that’s not overly complicated or fussy. It’s a celebration of simple flavors. And the natural sweetness of fresh fruit.
It’s the kind of cake that’s perfect for sharing with loved ones. Or for savoring all to yourself with a cup of tea or coffee. A moment of pure culinary comfort.
Homemade Focus (and the Beauty of Simple Baking)
I’m a strong advocate for homemade desserts, and this Strawberry Cake is a perfect example of why. Making your own cake allows you to control the ingredients.
Store-bought versions of similar cakes often lack the fresh flavor, the tender texture, and the perfect balance of sweetness that you can achieve with homemade. When you bake from scratch. You know what is in it.
This recipe is particularly appealing because it’s incredibly simple to make. It requires just a few basic ingredients and minimal effort. Yet the results are incredibly satisfying.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to experience the joy of baking. And to enjoy the simple pleasure.
Flavor Goal
The flavor goal of this Strawberry Cake is to achieve a balance of sweet, slightly tart, and buttery flavors. With a tender, slightly crumbly cake that showcases the natural sweetness and juiciness of fresh strawberries.
The cake itself, made with all-purpose flour, cornmeal, baking powder, baking soda, salt, unsalted butter, light brown sugar, an egg, vanilla extract, and buttermilk. Is tender and slightly crumbly.
The cornmeal adds a subtle texture and a hint of sweetness. The strawberries, hulled and halved. Are the star of the show.
The optional turbinado sugar adds a touch of extra sweetness and a satisfying crunch to the top of the cake. The overall effect is a cake that’s both comforting and refreshing.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cake:
All-purpose flour forms the base of the cake. Cornmeal adds a subtle texture and a hint of sweetness.
Baking powder and baking soda are leavening agents that help the cake rise. Salt enhances the flavors.
Unsalted butter, plus more for greasing the pan, adds richness and flavor. Packed light brown sugar adds sweetness and a hint of molasses flavor.
A large egg adds richness and structure. Vanilla extract enhances the flavor.
Buttermilk adds moisture and a subtle tanginess.
Fresh Strawberries: Use small, ripe.
Turbinado sugar (optional), such as Sugar in the Raw, adds a touch of extra sweetness and a satisfying crunch to the top of the cake.
Powdered sugar, for serving (optional), adds a final touch of sweetness. Sliced strawberries, for serving (optional).
Essential Equipment
You’ll need a few basic baking tools:
A 9-inch deep dish pie plate.
A medium bowl and a large bowl: for mixing.
A whisk.
An electric mixer (handheld or stand mixer).
A rubber spatula.
That’s it! This recipe is very simple in terms of equipment. The key is to have a good-quality 9-inch deep-dish pie plate. This ensures even baking.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 ¼ cups all-purpose flour
- ¼ cup cornmeal
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter, plus more for greasing the pan
- 1 cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- â…“ cup buttermilk
- ½ 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 from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible, especially the butter, egg, and strawberries. The quality of your ingredients.
Step-by-Step Instructions
Ready to bake a simple and delicious Strawberry Cake? Here’s a detailed, step-by-step guide:
1. Combine Dry Ingredients:
In a medium bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
Set aside.
2. Preheat Oven and Prepare Pan:
Preheat the oven to 350°F (175°C).
Butter a 9-inch deep-dish pie plate. Set it aside.
3. Cream Butter and Sugar: In a large bowl, beat the ½ cup of softened unsalted butter and the packed light brown sugar together with an electric mixer until fluffy, about 3 minutes.
4. Add Egg and Vanilla:
Add the large egg and vanilla extract to the butter mixture.
Beat until just combined.
5. Alternate Adding Dry Ingredients and Buttermilk:
Add half of the flour mixture to the wet ingredients.
Beat until combined.
Add the buttermilk.
Beat until combined.
Add the remaining flour mixture.
Beat until combined after each addition. Be careful not to overmix.
6. Pour Batter into Pan: Spoon the batter into the prepared pie plate.
Spread it in an even layer using the back of a spoon or a spatula.
7. Arrange Strawberries and Sprinkle with Sugar:
Scatter the hulled and halved strawberries evenly over the top of the batter. Do not press them down into the batter.
Sprinkle the berries and batter with the 2 tablespoons of turbinado sugar, if using.
8. Bake:
Bake the cake until the top is golden brown and a wooden pick inserted into the cake (not a strawberry!) comes out clean, 40 to 45 minutes.
9. Cool and Serve: Let the cake cool completely in the pie plate before dusting with powdered sugar.
Serve with more sliced strawberries, if desired. Enjoy your simple and delicious Strawberry Cake!
Troubleshooting
Here are a few potential problems:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of buttermilk.
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Overmixing can develop the gluten in the flour. Also, make sure your baking powder and baking soda are fresh.
Problem: The strawberries sink to the bottom of the cake.
Solution: Do not press the strawberries into the batter. Simply scatter them over the top.
Problem: The cake is too moist. Solution: Ensure to cook fully.
Tips and Variations
Helpful tips and variations:
Tip: For an even more intense strawberry flavor, you can add a teaspoon of strawberry extract to the batter.
Tip: If you don’t have buttermilk, you can make a substitute by adding 1 teaspoon of white vinegar or lemon juice to â…“ cup of milk and letting it sit for 5 minutes.
Tip: To prevent the edges of the cake from over-browning, you can cover them with strips of foil or a pie shield during the last 15 minutes of baking.
Variation: Use different types of berries, such as blueberries, raspberries, or blackberries, instead of or in addition to the strawberries.
Variation: Add a teaspoon of lemon zest or orange zest to the batter for a citrusy twist.
Variation: Sprinkle the top of the cake with chopped nuts, such as pecans or walnuts, before baking.
Variation: Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Variation: Make muffins.
Serving and Pairing Suggestions
Suggestions for serving:
Serving Suggestions:
Serve the cake warm, at room temperature, or chilled.
Serve it as a dessert for a summer picnic, a potluck, a barbecue, or any casual gathering.
It’s also perfect for a simple weeknight treat.
Pairing Suggestions:
This cake pairs well with a variety of beverages and accompaniments.
A cup of coffee or tea.
A glass of milk.
A glass of iced tea or lemonade.
A dollop of whipped cream.
A scoop of vanilla ice cream.
Fresh berries.
It’s a simple dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 8 servings):
- Calories: Approximately 300-400
- Protein: 4-6 grams
- Fat: 15-20 grams (mostly from the butter and egg)
- Carbohydrates: 40-50 grams
- Fiber: 2-3 grams
This is only an estimate. This Strawberry Cake is a relatively moderate dessert in terms of calories and fat. Compared to richer cakes.
It does provide some fiber and vitamins from the strawberries. It’s best enjoyed in moderation.
You can reduce the sugar.
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Strawberry Cake
Description
This Strawberry Cake is a simple, rustic, and incredibly delicious dessert! I love the combination of the tender, slightly crumbly cake. The sweet, juicy strawberries, and the hint of cornmeal
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup cornmeal
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- ½ cup unsalted butter, plus more for greasing the pan
- 1 cup packed light brown sugar
- 1 large egg
- 2 tsp. vanilla extract
- â…“ cup buttermilk
- ½ lb. small strawberries, hulled and halved
- 2 Tbsp. turbinado sugar, like Sugar in the Raw (optional)
- Powdered sugar, for serving
- Sliced strawberries, for serving
Instructions
1. Combine Dry Ingredients:
In a medium bowl, stir together the all-purpose flour, cornmeal, baking powder, baking soda, and salt.
Set aside.
2. Preheat Oven and Prepare Pan:
Preheat the oven to 350°F (175°C).
Butter a 9-inch deep-dish pie plate. Set it aside.
3. Cream Butter and Sugar: In a large bowl, beat the ½ cup of softened unsalted butter and the packed light brown sugar together with an electric mixer until fluffy, about 3 minutes.
4. Add Egg and Vanilla:
Add the large egg and vanilla extract to the butter mixture.
Beat until just combined.
5. Alternate Adding Dry Ingredients and Buttermilk:
Add half of the flour mixture to the wet ingredients.
Beat until combined.
Add the buttermilk.
Beat until combined.
Add the remaining flour mixture.
Beat until combined after each addition. Be careful not to overmix.
6. Pour Batter into Pan: Spoon the batter into the prepared pie plate.
Spread it in an even layer using the back of a spoon or a spatula.
7. Arrange Strawberries and Sprinkle with Sugar:
Scatter the hulled and halved strawberries evenly over the top of the batter. Do not press them down into the batter.
Sprinkle the berries and batter with the 2 tablespoons of turbinado sugar, if using.
8. Bake:
Bake the cake until the top is golden brown and a wooden pick inserted into the cake (not a strawberry!) comes out clean, 40 to 45 minutes.
9. Cool and Serve: Let the cake cool completely in the pie plate before dusting with powdered sugar.
Serve with more sliced strawberries, if desired. Enjoy your simple and delicious Strawberry Cake!
Recipe Summary and Q&A
Let’s recap this delightful Strawberry Cake baking journey!
Summary: This Strawberry Cake features a tender, slightly crumbly cake base with a hint of cornmeal, topped with juicy, sweet strawberries. It’s a simple, rustic, and incredibly delicious dessert that’s perfect for summer.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake up to a day in advance. Store it, covered, at room temperature or in the refrigerator.
Q: Can I freeze this cake?
A: Yes, you can freeze this cake. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have buttermilk. Can I use something else?
A: Yes, you can make a buttermilk substitute by adding 1 teaspoon of white vinegar or lemon juice to â…“ cup of milk and letting it sit for 5 minutes.
Q: Can I double this recipe? A: Yes. Use a 9×13 inch pan.
Q: Can I use frozen strawberries? A: Fresh are best.