It’s our first season ever growing strawberries, and there’s no better way to celebrate their abundance than with this cake! It’s quite easy to make, not too sweet, and makes your house smell like you are a gourmet chef while you are cooking. If you didn’t eat all of your strawberries straightaway & want to make something special with them, look no further!
This recipe is originally from Smitten Kitchen, though I’ve modified it to be vegan. I’ve made it many, many times over & cannot recommend this recipe enough. Hope you enjoy! If you’d like to simply see the recipe from the original source, unmodified by me, click here.
Pre bake, strawberry summer cake!
Ingredients
6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate (I used Miyoko’s butter thanks to CSA member Patty, who gifted us with this delicious vegan butter :)
1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, or your preferred alternate flour of choice. (Spelt makes an excellent addition here!)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg (I use ENER-G egg replacer)
1/2 cup (118 ml) oat milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Directions
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan. This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes (With Miyoko’s butter, I did not need to beat for this long, instead needing only about 1 minute). Mix in egg replacer, oat milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped coconut cream.
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
Post bake. Not my finest cake or photo, but hey, you get the idea!