![]() ![]() The 1.5x yield of batter and berries creates the strawberry summer sheet cake I’ve always needed and finally have. I’m not sure why it took me until this summer to get it right, but I finally realized that I was scaling it wrong. ![]() The cake was too thick and 2 pounds of berries never fit on top, meaning you’ll use less, and if you use less, the cake is, in my opinion, way less spectacular. For years, if anyone asked about making it in a 9×13 pan, I gave my default answer: double it! For most cakes, this absolutely works. A cake like this is here to make friends, and eight wedges never last. But I hadn’t expected on a site with many other cakes with fresh fruit in them for it to so quickly take off, ultimately joining the small club of recipes on SK with more than 1000 comments.* The only thing that’s never right about it, however, is the size. If you can bear to wait half to a full day to eat it, and really let those baked berries marry with the cake, you might swear off all other summer desserts.Ĭlearly, I’m a fan. The edges of the cake brown and become faintly crisp. The sunken berries dimple the top like a country quilt. In the oven, the batter buckles around the berries, turning them into jammy puddles, especially if your strawberries are a touch overripe. There’s a full pound of berries placed on top before you bake the cake, more than easily fit. There’s seemingly nothing new or revolutionary but what differentiates it from other summer cakes is the sheer volume of strawberries. The berries are fresh, hulled and halved. ![]() The batter is a simple cake - butter, sugar, flour, eggs, milk. Eight years ago, I wrote about a strawberry cake I’d been making and tweaking from Martha Stewart since, apparently, 2005 that felt to me like the epitome of early summer. ![]()
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