Fresh strawberry cake
Forgive me, as I know peak strawberry season has already passed. But it's peak summer here in Chicago I could not let another year go by without sharing this strawberry cake recipe from Smitten Kitchen. It is absolutely bursting with fresh strawberries... ...and even if they're not at peak sweetness, a trip in the oven turns them into jammy, deep deliciousness. If those pictures didn't convince you to drop everything and make this cake, what if I told you it comes together super quick (once your butter is at room temp), and you can make it as a round 6", 9", or 10" cake or a 9"x13" sheet cake! I've made it as both a 6" cake and a 9"×13" cake pan and its been gorgeous each time! And lest you think the sugar topping is optional, I say NAY! The raw sugar leads to this delicious crispy, crackly top that contrasts beautifully with the soft and slightly tart strawberries. Just look at that crust that appears between the strawberries! ...
