Name: Summer Strawberry Snacking Cake
Prep time: 10 min
Cook time: 38 min
Ingredients: 1&1/3 cups All-purpose flour (( about 174 grams)); 1/2 cup neutral oil (( grapeseed or vegetable oil will work)); 3 large eggs; 4 tbsp unsalted butter, melted; 1 tsp vanilla extract or paste; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp pinch salt; 3/4 cup of granulated sugar (( if you don't like your desserts that sweet, feel free to decrease the sugar to 1/2 cup)); 2 tsp lemon zest; 9 whole strawberries ((try and use medium to small size strawberries))

Strawberry is in season, and there is no better way to enjoy them than bake with them. This Summer Strawberry Snacking Cake is a no-fuss dessert. The cake batter comes together so quickly in one bowl, and then you just cut those delicious strawberries in half and arrange them on top of the cake batter. In the oven, the cake will rise, and the strawberries will sink. With every bite, you will get a moist and tender cake; with a burst of fruity sweetness from the jammy strawberries.

SO SO GOOD!

Jump to Recipe

Prepare the Cake Batter & Cut the Strawberries in half. Then, arrange the strawberries on top of the batter.

Preheat oven 350 F. Bake the cake on the middle rack for 38 minutes or until toothpick inserted in the middle comes out clean.

Wait for 5 minutes before inverting the cake and placing it onto a rack to cool. Decorate the cake with powdered sugar and serve with a side of strawberry whipped cream ( homemade vanilla whipped cream and fresh strawberry puree).

Summer Strawberry Snacking Cake

Prep Time10

Active Time38

Course: Dessert

Cuisine: American

Yield: 5 people

Equipment

I used a 9" round cake pan. You can use a springform pan for easy release of the cake.

Materials

1&1/3 cups All-purpose flour ( about 174 grams)
1/2 cup neutral oil ( grapeseed or vegetable oil will work)
3 large eggs
4 tbsp unsalted butter, melted
1 tsp vanilla extract or paste
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pinch salt
3/4 cup of granulated sugar ( if you don't like your desserts that sweet, feel free to decrease the sugar to 1/2 cup)
2 tsp lemon zest
9 whole strawberries (try and use medium to small size strawberries)

Instructions

Preheat oven 350 F
Grease and line your cake pan with parchment paper.
In a large bowl, using a stand or hand electric mixer( on medium to high speed), whisk the eggs, sugar and vanilla extract until very pale and thick, about 2 minutes. Add the melted butter and mix. Then, add the neutral oil and mix until combined.
In another bowl, mix the four, baking powder, baking soda and salt. Then, sift in the dry ingredients and add the lemon zest and fold into the wet ingredients.
Try and make sure to not over mix the batter. Mix until the dry ingredients are incorporated and the batter is smooth and lump free.
Pour the cake batter into your prepared cake pan. Spread with the batter evenly.
While you allow the batter to set for 1-2 minutes, slice your cleaned strawberries in half. Now, arrange the strawberries over batter however you like.
Place the pan on the middle rack and bake for about 38-40 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool for about 5 minutes before inverting the cake and placing on a wire rack to cool.
Decorate the cake with some powdered sugar and enjoy!