The key to this recipe is definitely the barley flour (and the fact that I found it on Smitten Kitchen, so we all know it’s guaranteed goodness). The barley flour adds that little something that really makes this cake stand out… it’s a little bit nutty and goes brilliantly with the strawberries. I used my 10-inch spring form pan, and my only other tip is the cooking time – longer is better, it makes for a more jammy topping and with all of those berries, it would be really difficult to bake this to the point of drying it out.
Strawberry Summer Cake
1 lb. strawberries, hulled and halved
3/4 c. EACH flour AND barley flour
1 1/2 t. baking powder AND 1/2 t. salt
6 T. butter, room temperature
1 c. sugar, less 2 T. – this 2 T. will be used for sprinkling on the top
1 egg AND 1/2 c. milk
1 t. vanilla
Preheat the oven to 350 and butter a 9 or 10-inch spring form pan. In a small bowl, whisk together the flours, baking powder and salt and using your electric mixer, beat together the butter and 1 cup of sugar (saving 2 tablespoons from the measured cup for later) for a few minutes until the mix is pale and fluffy. Mix in the egg, milk and vanilla, then slowly add in the dry mix with the mixer on low and continue to mix until the batter is smooth.
Scrape the batter into your prepared pan and tightly arrange the halved berries, cut side down, so that the top of the cake is covered – aim for a single layer, you may need to overlap a few. Use the remaining 2 tablespoons of sugar to sprinkle evenly over all of the strawberries. Bake the cake for 10 minutes, then reduce the heat to 325 and bake for about another hour. You can try and check the middle with a toothpick, but I found it easiest to lightly check the batter that was poking between the berries, just by touch – my total baking time was 70 minutes. Allow the cake to cool on a rack and then serve it up with whipped cream – enjoy!
- Category: Cakes
- Method: Mix, Bake