Strawberry-infused summer layer cake

Delightful Strawberry Summer Sheet Cake

Servings: 12 to 16 Time: 1 hour

Ingredients

• 9 tablespoons (125 grams) unsalted butter, softened
• 3/4 teaspoon fine sea salt
• 1/2 cups (300 grams) plus 3 tablespoons (40 grams) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 teaspoons (8 ml) vanilla extract
• 3/4 cup (175 ml) milk (whole milk preferred, but any variety works)
• 1/4 teaspoons baking powder
• 1/4 cups (295 grams) all-purpose flour
• 1/2 pounds (680 grams) ripe strawberries, hulled and halved

Cooking Instructions

Begin by preheating your oven to 350°F (180°C). Prepare a 9×13-inch cake pan by lightly greasing the sides and corners with butter or nonstick spray, then place a piece of parchment paper on the bottom.

In a spacious mixing bowl, cream together the softened butter, sea salt, and 1/2 cups of granulated sugar until the mixture is light and fluffy. Next, incorporate the egg, egg yolk, and vanilla extract, mixing until everything is well combined.

Add the milk to the bowl and stir until integrated. Don’t worry if the mixture seems slightly curdled—this will smooth out shortly.

Sift the baking powder over the batter and mix for an additional 20 seconds to ensure even distribution. Scrape down the sides of the bowl, then gently fold in the flour, mixing until just combined.

Pour the batter into the prepared pan and spread it evenly. Lay the halved strawberries on top, cut side facing down. Pack them in tightly—don’t leave any behind! Sprinkle the remaining 3 tablespoons of sugar over the strawberries; it might seem like a lot, but this will help create a delicious jammy texture.

Place the cake in the oven and bake for 45 to 48 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean (it’s perfectly fine if the strawberries are gooey!). Allow it to cool in the pan on a wire rack.

Once cooled, cut the cake into squares and serve it as it is or alongside some lightly sweetened whipped cream for an extra touch of sweetness. For best results, allow the cake to sit for half a day to a full day before enjoying; this will enhance the flavors as the strawberries meld with the cake. Keep it uncovered at room temperature to avoid stickiness on top.