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.
Strawberry Cake
Serves 8
Prep time: 30 minutes
Cook time: 45-50 minutes
Ingredients
• 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
Directions
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)
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{ 32 comments… read them below or add one }
Love that this is like two desserts in one. I can totally see myself enjoying the compote by itself. With a big ‘ol spoon. And maybe some vanilla ice cream. YUM.
Yum! Just picked up bunches of organic strawberries on sale at our WF for $1.99! Looks like they are about to turn into this cake! Perfect summer cake!
$1.99!!?? Score. Make a second or triple batch of the compote. It won’t go to waste, promise :D
I can only hope that my future kids love fruit as much as Trevor. This cake (and compote, of course) looks delicious and gorgeous and everything inbetween. I’ll take the compote by the gallon, please. :)
Fruit is an easy sell. It’s the veggies that get the shaft :(
Wow, what a gorgeous cake and a lovely photo! It looks so moist and flavorful, and right up my alley for a sweet summer treat. Thanks for sharing your wonderful recipe!
Thanks, Georgia!
My mouth is watering with this one. I love strawberries, too, in any form.
Can’t wait to make it.
Hey girlie, Came by to say hi. This strawberry cake with compote sounds perfect! Trevor sounds so adorable!
I appreciate the tremendous amount of strawberry compote on the plate.
And I’d like to whip up a strawberry salsa, why haven’t I thought of that yet!?
Oh. I’m making this cake. That’s inevitable. It’ll happen when NY’s sorry strawberry season kicks into gear.
But the compote? I’m making a triple batch and eating it with a spoon. You can’t stop me. I promise.
Trevor is a genius.
Gosh, I can’t believe you still don’t have strawberries. Too cold? If I told Trevor that, his head would spin. I know one kid that will never be relocating your way ;-)
Strawberries are my favorite too. What a fantastic summer dessert.
This cake looks delicious…. add a dollop of whipped cream and heaven!
Yes, a scoop of ice cream or whipped cream would be…well..almost like icing on the cake ;-)
I love the double dose of strawberries in this dish. Don’t worry… I won’t skip the compote. Wouldn’t dream of it!
I believe Melissa has made it two ways. Once with strawberries in the batter and one like this, with strawberries on top. But always, always with the compote :D No doubt both ways are delish.
Either way, the berries stay near the top – the difference the first time was that I crammed more in the empty spaces and served it with whipped cream. No compote. Deb’s way. I like my way better. ;)
Interesting. Without even trying her version, I know for certain I would like yours way better. No question.
Umm…yum!!! I think Trevor may have met his match when it comes to strawberries. They are my fave too, but tell him it’s ok, I share :)
It’s so funny. He’ll share chips. Popcorn. Even cookies. But strawberries he puts on that pout-y/whine-y attitude.
Milo is a fruit hound, too. Especially strawberries and blueberries. I’ll probably do this cake over the weekend. If I do it Saturday, I’ll make extra compote for the Sunday pancakes/waffles. Thanks!
Ha. We’re all on the same page with the pancakes. Too funny. Blueberries…another fruit I can’t stock up enough of. My kids eat them like they’re candy. Can’t complain, right?
Alright, ALRIGHT I’ll make the compote! But I might save some of it to put on some strawberry pancakes.
Don’t tell Trevor.
Trevor would totally approve of you putting some of the compote on pancakes. He would encourage it. In fact, if I mention that, I will immediately be expected to follow suit.
I’m so happy you all enjoyed this so much. That slice of cake and compote is so identical to mine, it could have been a photo of one of my slices from this weekend. LOVE.
I know what you mean about the compote. I’d like to try to fit in a pancake + strawberry compote breakfast before the season is out – which ALSO reminds me: I need to repost my OTHER strawberry cake and soon. Trevor will go even more berserk over that one.
Melissa, that compote would be SO killer over vanilla ice cream, don’t you think? Now, what is this other strawberry cake you speak of? Is it on the blog? I don’t remember it…
It used to be. I deleted it. You know how I get. I went back over time and deleted posts of food I made while too drunk, food that wasn’t very “me” that I put up just to get a post up that week, etc. etc. :P That cake was definitely one of the former (twice! drunk both times!), which is why I want to make it again.
http://www.foodandwine.com/recipes/warm-strawberry-crumb-cake
I think with this one, it would also be a good idea to do ahead. Need to test again, though.
Oh! And yes. With just vanilla ice cream… putting on grocery list right now…
Or we could both just make this one next, for a mix. *Thud*
http://www.foodandwine.com/recipes/mixed-berry-spoon-cake
Lol. You’re crackin’ me up. Those both look dreamy. That first one…with the crumb topping and ice cream. DED.
I loved it both times. Bleary memory and all. I’ll test this one again first.
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