Strawberry cake's a southern celebration, often appearing on Juneteenth picnic tables. Traditionally, it's plain cake layered with strawberry buttercream. I've always wanted more strawberry flavor, so I put it in the cake and topping here. Dehydrated strawberries, now sold everywhere as snacks, moisten and soften in a cream cake batter, delivering super berry sweetness. Fresh berries get to shine all by themselves, sitting pretty in a whipped cream cloud.
Unsalted butter and all-purpose flour, for the pan
1 cup all-purpose flour
1/2 cup plus 2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1 tablespoon vegetable oil
3 tablespoons unsalted butter, softened
1 large egg
1 large egg yolk
1 cup (1/2 ounce) dehydrated strawberries, broken into small pieces
3/4 cup heavy cream
3/4 cup sour cream
1/4 cup confectioners' sugar
1 1/2 pounds strawberries, hulled and quartered
For the cake: Preheat the oven to 350°F. Butter a 9-inch round cake pan. Line the bottom with parchment paper and butter the paper, then flour the pan, tapping away any excess.
Combine the flour, sugar, baking powder, and salt in the bowl of an electric mixer. Combine the cream and vanilla in a medium bowl.
Beat the dry ingredients with the paddle attachment on low speed until well-mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.
Add the egg then egg yolk, beating well after each addition and scraping the bowl occasionally. While beating, add the cream mixture in a slow, steady stream. Beat just until smooth. Fold in the dehydrated strawberries until evenly distributed. Pour into the prepared pan.
Bake until the top springs back a little when gently pressed, 25 to 27 minutes.
Cool in the pan on a rack for 5 minutes. The sides should have come loose from the pan. If not, run a knife around the sides of the pan. Center a piece of parchment over the cake and invert onto a cutting board or another rack. Peel off the bottom parchment and invert the cake back onto the rack, top side up. Remove the top parchment. Cool completely.
For the topping: Whisk the cream, sour cream, and sugar until soft peaks form.
Transfer the cake to a serving plate. Dollop the cream over the cake, then top with the strawberries. Serve immediately.
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