My little Trevor. He loves fruit. Peaches, apples, pears, mango, grapes, apricots, pineapple, kiwi…you name it. He loves it. And then there are strawberries – if ever given a choice, those beat out all others. They are king of the fruit world for him. Unmatched by no other. It’s like me and pie.
Now that strawberries are in season and the cartons at the market are stretched out as far as the eye can see, he can hardly control himself. I have to keep my eye on him or he’ll eat them before we pay.
Every time I buy a batch, thinking this is way too many, they’re gone before I know it. We’ve made strawberry salad, strawberry pancakes, strawberry salsa, strawberry smoothies…and this cake.
It’s light and airy, with a crisp layer of baked sugar on top. It screams summer. And the compote that accompanies it? OHMYGOD. It made my toes curl. I had to put down the spoon or there wouldn’t be any left for the cake. Do not skip the compote. I repeat…DO NOT SKIP THE COMPOTE. If you do, I’ll sick Trevor on you. And he’s pretty fierce when it comes to his strawberries.
Prep time: 30 minutes
Cook time: 45-50 minutes
• 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 cup + 2 tablespoons granulated sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and halved
• Powdered sugar for topping (optional)
For the compote:
• 1 pound strawberries, hulled and chopped into small pieces
• 1/4 cup granulated sugar
Preheat oven to 350 degrees F.
Butter a 10-inch pie pan or 9-inch deep-dish pie pan (but do not use a regular 9-inch pie pan or it will overflow.)
Sift flour, baking powder, and salt into medium bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture, gradually, until just smooth.
Pour into prepared pie plate or cake pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.
Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes at 350 degrees, then reduce oven temperature to 325 and bake cake until golden brown on top and a toothpick comes out clean, 45-50 minutes.
Let cool in pan on a rack. Cut into wedges. Sift/spank powdered sugar over the top, if desired. Serve with strawberry compote.
For the compote:
While the cake is cooking, make the compote. Place strawberries and sugar in small saucepan. Simmer over medium heat until compote thickens slightly and just coats the back of a spoon, about 15 minutes. Cool to room temperature before serving.
Melissa’s Cooking Notes, which I whole-heartedly agree with:
Making ahead is recommended. Both times I found the texture and taste better after letting it rest at least half the day, even overnight (if keeping overnight, loosely cover with foil on a cool counter).
(another great from Melissa at Alosha’s Kitchen)