Roasted Strawberry Cake

Sometimes you bake a cake and it seems done so you sneak a piece after it has cooled for a few minutes.  After taking a piece of said sneaked cake you realize the cake is not baked all the way through.  Sometimes you need to turn on the oven again, throw the cake in, and bake for a few minutes more.  Sometimes you just need to hope for the best.  The cake may or may not be a little dryer than anticipated, but this is likely due to over baking.  There is nothing a little whipped cream can’t fix!

I made this cake on the Fourth of July because I wanted something red, easy, and light that could be used as a mid-day snack.  We may have called it “healthy cake” and had seconds.  By the time this post is published, I am aware it is the end of July and it makes no sense to start talking about the 4th, but my blogging time doesn’t always match with my baking schedule and social time.  Every summer starts with a week and a half of shenanigans encompassing the last day of school, my birthday, Fourth of July, and a party weekend.  Life is starting to slow again!

Don’t get me wrong, this is an excellent time in my life filled with gallons of wine, lots food, lots of friends, and most importantly, no work! Life. Is. Good!  This time also gives me the opportunity to slowly roast some strawberries and enjoy a little afternoon snack with a glass of wine and some friends who have just arrived in town.

This cake would be great for breakfast or afternoon tea.  It’s light and flavorful.  The roasted strawberries on top add the perfect amount of interest to this moist and tender cake.  Serving the cake with some whipped cream and strawberries makes the cake into delicious and beautiful snack!

Print the Recipe.

Roasted Strawberry Cake
Adapted from Joy the Baker
Yield – 12-16 Servings

2 tablespoons agave nectar
1 tablespoon olive oil
2 teaspoons balsamic vinegar
pinch of salt
10 ounces trimmed strawberries
1/4 cup (4 tablespoons) unsalted butter, melted and cooled
2 1/2 cups flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 teaspoon vanilla
3 tablespoons turbinado

Whipped cream {1 cup heavy cream + 2 tablespoons powdered sugar +1 teaspoon vanilla whipped together}

  1. Preheat the oven 375 F and line a baking sheet with foil or parchment paper.
  2. Whisk together the agave nectar, olive oil, balsamic vinegar, and salt in a small bowl.  Chop the strawberries in half and add to the liquids.  Mix to combine.
  3. Bake for 30 minutes until the strawberries are browned.  Set aside.
  4. Turn the oven to 400 F and grease & flour a 9×11” pan.
  5. Melt the butter in the microwave and then set aside.
  6. Whisk together the flour, powder, sugar, and salt in a medium bowl.
  7. In a large mixing cup, whisk together the buttermilk, eggs, butter, and vanilla.  Add the liquids to the dry ingredients and mix until just combined.
  8. Pour the batter into the prepared pan and arrange the roasted strawberries on top.  Sprinkle the turbinado sugar on top.
  9. Bake for 20 minutes or until the top is golden brown.
  10. Once cool garnish with whipped cream and strawberries.
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1 Comment

Filed under Breakfast, Cake

One response to “Roasted Strawberry Cake

  1. Pingback: Apple Pies in Jars | Pale Yellow

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