Strawberry summer cake from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • ann_v9rd1f on May 05, 2026

    It feels like this cake should be a secret, because it’s *magical*. It’s fast, easily modifiable to whatever fruit is staring at you sadly from the fruit drawer or freezer bag (I always think I’m going to drink more smoothies than I do), fairly cheap and delicious! Any barbecue, picnic, Tuesday night, Sunday morning calls for it!

  • jafi_upibb3 on September 01, 2025

    A+ easiest crowd pleasing dessert - a pleasure to bake

  • ljl1989 on June 15, 2025

    Wonderful flavor but a little TOO moist. I'd probably make a cobbler or shortcakes over making this again...but my husband and mom adored it!

  • danibattle on July 03, 2023

    Wasn't that impressed TBH. It was good, but nothing to rave about - maybe my strawberries were not fabulous enough?

  • eliza on May 17, 2022

    I made a half recipe to take to a group function. Mine rose a lot and wasn't all that attractive; I'm not rating since I halved it and it would probably look better if made in the pan called for. Tasted nice though and very easy. Not sure if I'd make this again. Baking time for half recipe was 10 min at 350 then 35-40 minutes at 325. Took this to a function and my friends all really liked this cake.

  • jhallen on July 25, 2020

    Made as written. Really good, easy recipe.

  • Skamper on July 05, 2020

    I used all AP flour. I forgot to sprinkle the 2 T of sugar on top, but don't think it needed it. M really liked.

  • anya_sf on June 11, 2020

    I used a 9.5" deep pie plate (glass), which wasn't full, but could have used a tad more surface area for the strawberries. The cake needed 5 extra minutes to bake through in the center; the sides may have gotten a little overbaked. Nevertheless, the cake was absolutely delicious. The strawberries developed a jam-like flavor, which I find is rare in strawberry cake. We enjoyed this with whipped cream.

  • imaluckyducky on June 02, 2020

    Another 5 star review. Remarkably easy and quick to put together with a light, jammy, sumptious pay off. Works well with non-dairy milk (I used original non-sweetened oat milk) in a 10 inch pie dish. Used strawberries from the grocery store and was impressed by how well they shined in this dish. Will definitely make again.

  • Barb_N on May 10, 2020

    I requested this for Mother’s Day and our daughter who is quarantined with us, obliged. It met all expectations, especially the jam-like consistency of the strawberries.

  • louie734 on July 17, 2017

    This summer I halved this and baked it off in a 6" smash cake tin. It worked perfectly and was exactly enough for 4 slices with ice cream or whipped cream. Dessert for 2, then breakfast!

  • mfto on June 05, 2017

    I have made this twice. Deb frightened me so about the size of the pie pan that I used a 9" springform pan which works fine except not great for presentation in looks or convenience. I should have baked it the maximum time but testing the cake is not easy. I recommend taking a look at Deb's cake. It is definitely brown. Because of the juicy strawberries, that is what you want. The 2nd time I baked the cake in a 10" pie plate and that was perfect. Also this time I had barley flour but since the cake was for a family dinner, there was not a crumb left for me. I like the suggestion for using turbinado sugar sprinkled on top. My strawberries were the usual mix of huge and medium sizes. My huge ones were more flat than round so I was careful to cut them in half with the thinner side down. Worked fine. Also when cooking for Two, I found the 2nd day was fine but the 3rd day was a little too moist.

  • Lepa on July 29, 2016

    We LOVE this cake and make it all the time. Great with fresh whipped cream.

  • Agaillard on June 18, 2016

    Great cake idea :) Unfortunately I messed it up as I misread the end of the recipe and did it as an upside down cake (which does not look too good). I also accidentally superficially burnt it, which was not beyond repair as it was upside down. Flavours were all good, so blaming it all on my own carelessness and will keep trying.

  • sldoug on March 07, 2016

    This cake is great even with the crunchy, flavorless strawberries you get at the grocery store in March. I used buttermilk instead of regular milk and sprinkled the cake with turbinado sugar and it was delicious, especially when still warm, with the tart berries as the perfect foil for the rich, sweet cake. Didn't even need the cream, but I'm sure that wouldn't hurt!

  • planetClaire on January 04, 2015

    Yum "summer" cake, just got a pile of strawberries from the market - but 40 degrees celcius outside, *probably* shouldn't have lit the oven for this but did anyway & it was delicious - didn't have whipped cream, will now have to make it *again* because it will probably be even better with cream.

  • redjanet on December 27, 2012

    This was very easy to put together and came out beautifully. I used a 9 inch springform tin as suggested as a possibility in the recipe, which worked perfectly. I also quartered the strawberries instead of just halving them as they were quite huge. The juice from the strawberries seeped nicely into the cake making it very moist, but not too mushy and everyone seemed to really enjoy it and were coming back for seconds. It went very well with cream poured on top, but was also moist enough on its own. I will definitely make this again and may try it with other fruit, such as blueberries or raspberries. Also, I only used plain flour as it was all I had and it tasted great.

  • Cheri on August 15, 2011

    I have made this twice this summer. Both times were great. Quick, good for breakfast or dessert.

  • TrishaCP on August 10, 2011

    This is a perfect way to enjoy strawberries when they are in season. I've tried it using both oat and barley flours and both versions were great. UPDATE May 2015- just made a version with "toasted" oat flour instead of barley and it was sublime.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.