Strawberry Cake

Name: Strawberry Cake
Prep time: 10 min
Total time: 55 min
Yield: 6 - 8 serving(s)
Ingredients: 1 1/4 c. all-purpose flour; 1/4 c. cornmeal; 1 tsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. salt; 1/2 c. unsalted butter, plus more for greasing the pan; 1 c. packed light brown sugar; 1 large egg; 2 tsp. vanilla extract; 1/3 c. buttermilk; 1/2 lb. small strawberries, hulled and halved; 2 tbsp. turbinado sugar, like Sugar in the Raw (optional); Powdered sugar, for serving; Sliced strawberries, for serving

The berries simply melt into the buttery batter!

By Josh MillerPublished: Mar 24, 2022

1 Rating

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the pioneer woman's strawberry cake recipe

Will Dickey

Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

55 mins

There's more than one way to bake a strawberry cake, but it's hard to beat this sugar-crusted, sunken-berry delight! Easier than a towering layer cake but no less impressive, this beautiful strawberry dessert is sure to bring smiles for spring or as a Mother's Day cake. It's so simple to make, you can whip it up any time.

How do you keep strawberries from sinking to the bottom of the cake?

In this recipe, the strawberries rest on top of the thick cake batter, which is dense enough to keep the berries from sinking too much. As the batter bakes, it rises up around the berries, creating sweet, crunchy craters that actually help shield the strawberries from the oven's heat.

Can I use frozen berries in this cake?

Frozen berries can be a tricky swap in baking recipes, because even when thawed and drained, their moisture content can vary dramatically from fresh fruit. For this recipe, you'd be better off substituting another fresh, seasonal fruit, such as blackberries, peeled nectarines or peaches, or even raspberries.

How many berries should I put on top of the cake?

It may be hard to resist packing the top of the cake solid with juicy ripe berries, but it's best to leave a little room for the batter to rise up and get nice and crispy. If you find yourself craving more berries, slice some extra sweet strawberries, toss them with a spoonful of sugar, and spoon them over each slice.

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Ingredients

1 1/4 cups
all-purpose flour
1/4 cup
cornmeal
1 tsp.
baking powder
1/4 tsp.
baking soda
1/2 tsp.
salt
1/2 cup
unsalted butter, plus more for greasing the pan
1 cup
packed light brown sugar
1
large egg
2 tsp.
vanilla extract
1/3 cup
buttermilk
1/2 lb.
small strawberries, hulled and halved
2 Tbsp.
turbinado sugar, like Sugar in the Raw (optional)
Powdered sugar, for serving
Sliced strawberries, for serving

Directions

1. Step 1Stir together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside.
2. Step 2Preheat the oven to 350°. Butter a 9-inch deep dish pie plate, and set it aside. Beat 1/2 cup butter and brown sugar until fluffy, about 3 minutes. Add the egg and vanilla, and beat until just combined. Add half of the flour mixture, the buttermilk, then the remaining flour, beating until combined after each addition.
3. Step 3Spoon the batter into the prepared pie plate; spread in an even layer using the back of a spoon or a spatula. Scatter the berries evenly over the top of the batter; do not press them down. Sprinkle the berries and batter with 2 tablespoons turbinado sugar, if using.
4. Step 4Bake until the top is golden brown and a wooden pick inserted into the cake (not a strawberry!) comes out clean, 40 to 45 minutes. Let cool before dusting with powdered sugar and serving with more sliced strawberries, if you like.