Strawberry Fun Cake
June welcomes the arrival of local strawberries — bursting with sweetness and begging to be showcased while they’re at their peak. This simple cake lets their fresh flavour shine in an unpretentious, approachable way that any new or experienced baker can enjoy.Made with just one bowl, the recipe keeps things easy without compromising on taste. And while the topping and sauce are completely optional, the extra few minutes spent making them are well worth it — adding a touch of elegance and even more strawberry goodness to every slice.It’s the perfect way to celebrate strawberry season with minimal fuss and maximum flavour.
Ingredients
Cake Batter
- ½ cup sugar
- zest of 1 lemon
- 2 eggs, room temperature
- ½ cup milk
- ½ cup oil
- 1 tsp almond extract or vanilla extract
- 2 cups 00 flour or use all-purpose flour
- 1 tbsp baking powder
- Pinch of salt
- 2 cups whole strawberries
- 1 tsp flour
Topping:
- 1 egg white, room temperature
- 3 tbsp sugar
- 3 tbsp almond flour or 1 tbsp cornstarch
- 3 tbsp sliced almonds
Strawberry Sauce
- 1½ cups sliced strawberries
- 2 tbsp sugar
- 1 tbsp water
- 1 tbsp lemon juice
Instructions
Make cake batter:
- Preheat oven 350℉. Line 9” baking pan with parchment paper. Grease and flour. Set aside.
- In large bowl, rub sugar and zest together with fingers to infuse sugar.
- Add eggs and mix with whisk until sugar has dissolved and mixture has become creamy and light, about 4 minutes.
- Slowly add milk, then oil, whisking to incorporate. Then add extract.
- In a separate bowl, sift flour with baking powder.
- Spoon flour mixture into wet mixture, whisking after each addition. Set aside.
- Slice strawberries thinly. Blot with paper towel to absorb any liquid. Sprinkle with flour and fold strawberries into batter.
- Pour into prepared pan. Set aside.
- Prepare topping by whisking egg white in same mixing bowl (no need to wash it out). Add sugar and mix well. Then stir in almond flour and almonds. Spoon topping over surface of cake batter.
- Bake for about 35 - 40 minutes, or until inserted toothpick comes out clean. Remove from oven. Let rest for a few minutes, then remove from pan and allow to cool on cooling rack.
- Serve with vanilla ice cream and strawberry sauce (optional). Garnish with fresh mint leaves.
Strawberry Sauce
- Place in small pot and cook over medium heat until bubbly and lightly thickened, about 10 minutes. Remove from heat and cool.
Notes
I like sifting the dry ingredients on a piece of parchment paper as it saves a bowl. Then I use the parchment paper to line the baking pan.