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!

Final bonus: you don't have to worry about making a separate frosting recipe or having to layer or decorate the cake. It's absolutely perfect on its own... but I wouldn't be mad if you decided to serve it with a dollop of whipped cream to fancy it up a bit.

Yours in posting strawberry recipes (like this cocktail) in July,
Jacqueline

Fresh strawberry cake, adapted from Smitten Kitchen (links to her 9" or 10" and 9"x13" recipe posts)

Note: the Ingredients below are listed for either a 9/10" round or 9"x13" sheet cake sizes. If you wanted to make a smaller portion in a 6" pan, just half the 9" recipe. Only one set of directions since it's the same process for both cakes! 

Ingredients

For 9" or 10" round cake (use either a cake pan [what I used], a deep dish pie pan, or a springform pan). Recipe also makes two 6" cakes (cut in half for a single 6" cake):  

6 TBSP (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 ½ cups (188 grams) all-purpose flour 
1 ½ tsp baking powder
½ tsp table or fine salt
1 cup (200 grams) granulated sugar 
1 large egg
1 tsp (5 ml) vanilla extract
½ cup (118 ml) milk, whole preferred
for topping: 2 TBSP (25 grams) turbinado or demerara sugar (granulated works too) 
1 pound (450 grams) strawberries, hulled and halved

For 9"x13" sheet cake: 

9 TBSP (125 grams) unsalted butter, at room temperature, plus extra for pie plate
2 ¼ cups (295 grams) all-purpose flour
2 ¼ tsp baking powder
¾ tsp table or fine salt
1 ½ cups (300 grams) granulated sugar
1 large egg
1 large egg yolk
1 ½ tsp (8 ml) vanilla extract
¾ cup (175 ml) milk, whole preferred
for topping: 3 TBSP (40 grams) turbinado or demerara sugar (granulated works too) 
1 ½ pounds (680 grams) strawberries, hulled and halved  

Directions

1. For any cake size: Place rack in the middle of the oven and preheat to 350°F.
2. Coat inside of baking dish with butter or nonstick spray and place a piece of parchment paper on the bottom of the pan. Set aside.
3. In a small bowl, whisk flour, baking powder, and salt together. Set aside.
4. In mixer bowl or large bowl, beat butter and granulated sugar until pale and fluffy with an electric mixer, about 3 minutes. 
5. Mix in egg (+yolk for larger cake) and vanilla and beat until combined. 
6. Add milk and mix until combined. (Don't worry if it looks curdled!) Scape the sides of the bowl.
7. Add dry flour mixture (can do this in 2 batches if you like), mixing until just combined and smooth.
8. Spread batter into prepared pan evenly. Arrange strawberries cut side down in a single layer, overlapping a bit if needed to smush them all in there.
9. Sprinkle turbinado sugar evenly over the strawberries.
10. For 9" or 10" round: bake for 10 minutes, then reduce oven to 325°F and bake for another 50-60 minutes. For 9"x13" sheet cake: bake at 350°F for 45-50 minutes total. For 6" cake: I cannot recall how long I cooked it for, but follow directions for the 9" cake and start checking after 45-50 minutes to see how its doing. Any cake size should be cooked until the top is golden brown and no wet batter remains on your cake tester (you may see strawberry goodness on the tester). 
11. Let cool in cake pan on a rack. Serve plain or with whipped cream. 
12. To store cake: You can leave it uncovered at room temperature if you don't want the top to get soft. Or place in storage container if you don't mind the top losing some of its crackly-ness.