September 11, 2019 sayulitablog 0Comment

In my last column I promised you a recipe for a yummy, Fresh Strawberry Cake. I made it a week ago, and my taste testers said that it was the BEST they had ever eaten! Now if that isn’t a good reason to go into your Sayulita kitchen and bake this up right now, I surely don’t know what is! Fresh strawberries are almost always available at most of the local fruterias in town.

Here is the recipe; I am sure that you will love it as much as my taste testers did. This is actually a recipe from my favorite food blogger, Once Upon a Chef, Jenn Segal.

By the way, did you make Alton’s fudgy Brownies yet? Please let me know how they turned out by sending me a comment on my Sayulita Life Web Page.

INGREDIENTS for Fresh Strawberry Cake:   

-1 & ½ cups flour (*When measuring your flour, always lighten up flour, then spoon into your measuring cup and level it off with a straight edged utensil)

-1 & ½ teaspoons baking powder 

-½ teaspoon salt

-6 Tablespoons unsalted butter, softened, plus more for greasing the pan

-1 cup granulated sugar, divided in ½

-1 large egg

-1 teaspoon pure vanilla extract

-½ cup milk or cream

-About ¾ pound of nice and ripe red strawberries, cut into even halves 


  1. Preheat oven to 350 degrees.
  2. Butter a 9” deep dish pie pan, or a 9” square cake pan.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt; set aside.
  4. Beat the butter and 1 cup of the sugar until pale and fluffy; this takes about 3 minutes. 
  5. Add the egg and vanilla, and beat together on low speed until well combined.
  6. Gradually add the flour mixture, alternating with the milk. When doing this alternating, please begin and end with flour. 
  7. Beat on low speed until thick.You want the batter to be quite thick.
  8. Spread the batter into your prepared pan, and smooth out the top. An offset spatula makes this smoothing much easier, but a dinner knife will also work.
  9. Arrange the strawberries on top with the cut side down, so that they completely cover the batter. 
  10. Sprinkle the remaining 2 Tablespoons of sugar over the strawberries. 
  11. Bake for 10 minutes, and then reduce the heat to 325 degrees. 
  12. Bake until the cake is lightly golden and a cake tester, (a round toothpick works perfectly), comes out clean; this takes about an hour.
  1. Cool the cake on a rack, and then unfold onto a serving dish, or cut slices directly from the pan. 
  2. Serve with whipped cream; I prefer mine unsweetened, but you can lightly sweetened and add some sugar if you have a sweeter palate than I do. 


I would love to hear how this turned out for you! You can leave your review or comments on my Sayulita Life Web Page. Stay tuned, as I already have my next column planned for you: a delicious Crispy Cheese Crust Pizza.


*Written by: Karina Shecter