Strawberry Cake

SCRAPS #14: A simple summer strawberry cake

Today I’m sharing with you an easy cake recipe I enjoy making during the summer. Its charm comes from its simplicity: a tender, velvety yellow cake, soaked in syrup, topped with freshly whipped cream and strawberries (or any other fresh berry). 

This recipe is a great opportunity to introduce a cool mixing technique to your repertoire: the reverse creaming method. Most commonly, the process of making a pound cake starts by creaming the butter and sugar together, until most of the sugar has dissolved, and the butter turns light and fluffy. You continue incorporating the remaining liquid ingredients, like eggs, oils, dairy, then mix in the flour, right at the end. 

The reverse creaming method makes things much less fussier: instead of beating the sugar and butter together until your stand mixer starts to smell like it’s burning, you start by mixing all dry ingredients and butter together until the batter looks like wet sand, then gradually incorporate the remaining wet ingredients. 

Now, what’s this all about? Why should you give this technique a go? It’s the perfect way to get a tender, velvety, sturdy cake, without the risk of over-mixing the batter. Coating the flour in fat first will prevent gluten overdevelopment. Not to mention is so much quicker that the previously described technique!

I really hope you’ll give this recipe and technique a go, whether you’re making this cake for a dinner party, Sunday brunch or 4th of July weekend, I guarantee it’ll be a crowd pleaser. 

RECIPE

Makes: 8-10 Servings

Prep Time: 10 minutes

Cook Time: 40-50 minutes

INGREDIENTS

CAKE

• 1 1/2 cups or 220 grams all purpose flour

• 1 cup or 200 grams sugar

• 14 tablespoons or 200 grams butter, room temperature 

• 1/2 teaspoon or a small pinch kosher salt 

• 1 teaspoon baking powder 

• 1 teaspoon vanilla extract 

• 3 eggs

• 1/4 cup or 50 grams heavy cream 

• 1 teaspoon lemon juice or vinegar 

SYRUP

• 1/8 cup sugar

• 1/8 cup lukewarm water

• 1/2 tablespoons orange blossom water or vanilla extra 

• A splash of brandy or liquor, optional 

TOPPINGS 

• 300 grams fresh strawberries, quartered

• 2/3 cup heavy cream 

• 4 tablespoons of sugar, divided into 2

INSTRUCTIONS

1. Heat the oven at 350°F or 175°C. 

2. Line the bottom of a 10-inch round cake pan with parchment paper and grease the sides. 

3. Combine the flour, salt, sugar, baking powder in a mixing bowl. Add the room temperature butter and mix with a stand or electro mixer, until the batter looks like wet sand, for about 2 minutes. 

4. Incorporate the eggs, one by one, cream, vanilla extract, and vinegar. Mix until the batter looks smooth, lump free and has a similar texture to hummus. 

5. Pour the cake batter in the pan. Level the top using a spatula. Bake for 40 to 50 minutes, until golden brown on top. Carefully tap the middle of the cake, if it feels bouncy, it’s ready, if it feels fragile and jiggly underneath, give it a bit more time. 

6. Cool the cake to room temperature. 

7. Combine the fresh strawberries and sugar in a bowl. Mix and set aside for 10 minutes. 

8. For the syrup, combine all ingredients in a bowl. Lightly poke the cake using a fork or knife. Brush the syrup all over the cake and set aside. 

9. Whip the heavy cream to soft peaks. Sweeten with a couple of tablespoons of sugar. 

10. Right before serving, dollop the cream on top and pour over the macerated strawberries. 

11. Slice and serve with more whipped cream on the side.