It’s finally strawberry season again in Muskoka. The cool and wet Spring has delayed the local crop a bit but really, only a week later than last year. I picked a couple of baskets this morning, so now I’m in the race against time to find wonderful uses for them before they spoil.
Last year I made some strawberry shortcake muffins. I’ve adapted that recipe to make a rustic strawberry shortcake cake, which I think is a perfect summer dessert. It’s also in the oven in about 15 minutes, so it’s great for a last-minute dessert. Personally, I think anything baked in a cast iron frying pan makes a wonderful presentation, but this can also be baked in a springform pan, as well.
Rustic Strawberry Shortcake Cake
Summary: This is a rustic strawberry shortcake-like cake, baked in a skillet and served with whipped cream. Cooking time will vary depending on what type of pan you use, so watch it closely the first time you make it.
Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 cup granulated sugar
- 1/4 tsp. salt
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 egg
- 1 cup heavy cream (35%),
- 1 tsp. pure vanilla extract
- 2 – 2 1/2 cups strawberries, hulled and cut in half
- 2 tsp. white or turbinado sugar (for sprinkling top before baking)
Instructions
- Preheat oven to 350° F. Grease a cast iron frying pan that is at least 10″ in diameter across the top or a 10″ springform pan (*I haven’t tested this pan, so your baking time may vary from what is indicated below).
- In large bowl mix together the flour, baking powder, sugar and a pinch of salt. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.
- In small bowl mix the egg, vanilla and cream. Add all at once to the flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.
- Spoon into prepared pan, spreading to the edges and smoothing the top. Sprinkle with 2 tsp. granulated sugar. Bake for about 35-45 minutes until the centre is no longer sunken, and the entire top is golden brown and firm. Serve slightly warm or at room temperaturewith a dollop of whipped cream or a scoop of vanilla ice cream.
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Number of servings (yield): 6
I love this – looks so good! I’m looking for a recipe to make for a Strawberry Fest Recipe Contest at a local produce farm. This might just the be one!
I thought you might like my latest post – a very simple (but fancy looking) Strawberry Cream Cake : http://jennysteffens.blogspot.com/2011/06/strawbe…
I hope you have a chance to look at it!
Jenny Steffens Hobick http://jennysteffens.blogspot.com
Hi Jenny. This was really good, so I hope you get a chance to try it. I’m heading over to your site right now to check out your dessert!
This looks incredible!! I will definitely have to try it out!
You have a discrepancy between the cook time listed in the recipe. In the body you say cook 45, but list the total cook time as 25 min. Was not sure it that was intentional. Great recipe. I am making right now…or in the next 25-45 min. :)
Thanks for sharing!
35 mins was perfect!
Sorry for the confusion, David. I adapted this from my muffin recipe, which cooked for 25 minutes and I forgot to change that part. When I made it as a cake, I figured it would take at least 10 minutes more and in the end, mine cooked about 40 minutes. I though it could have used a couple more minutes though. Was yours 35 minutes in a cast-iron pan?
Wow! This strawberry shortcake looks just beautiful. I hadn’t thought of baking it all in the pan together, but I love the idea.
This looks delicious! I stumbled upon your blog today and I want to say that I totally support your view on food. Cooking with the seasons is such a good way to enjoy fresh produce.
I’m going cherry picking this weekend. Do you think this shortcake would work with cherries as well?
Thanks Katie. I love baking in my frying pan so I’m always looking for ways to use it.
Kyleen, I think cherries would be find in this cake. They would be good in this cake, as well, I think. Or if you’re a bread baker, this cherry bread was awesome!
This tastes as good as it looks – we polished off my first attempt in about 2 days and now my second is in the oven to serve at a bbq tomorrow. I used seriously ripe Ontario strawberries and reduced the sugar by 1/4 cup. Of course, I made up for it with the maple syrup infused fresh whipped cream I made to put on top of it. YUM.
So glad I found you; love having a local(ish), seasonal place to go.
Hi Karen and I’m glad you found me, too! Your maple syrup whipped cream sounds wonderful (and very Canadian) I’m hoping for another feed of local berries too, before they disappear for another year. Glad you enjoyed the cake!