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Strawberry summer cake from Smitten Kitchen by Deb Perelman

  • strawberries
  • granulated sugar
  • all-purpose flour

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Notes about this recipe

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    See recipe for variation.

  • 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.

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