Strawberry Doughnut Muffins

Before I share my fresh strawberry delights, I have to share these jewel-toned strawberry muffins that can be made year-round. I made them before picking our beloved Long Island strawberries. The crumb was very tender and tasty. I loved the subtle flavor from the coconut oil as well.

The recipe was adapted from Bon AppĂ©tit, contributed by Sarah Jampel. Even though I didn’t have difficulty with the jam leaking, next time, I would put more batter in the base of each muffin before filling so that it would be more centrally located. I would also reserve the freeze dried strawberry-sugar coating solely for the muffin tops. The jam-filled portion and the strawberry-sugar coated portion were two separate (and delicious) elements in the finished muffin. Both of these modifications are noted in the recipe below. I may also use my homemade jam in the filling. 🙂

The original recipe notes that this special strawberry-sugar could also be used to coat snickerdoodles. Great idea.

Yield: 12 muffins

For the Muffin Batter & Filling:

  • 5 T refined coconut oil, room temperature
  • 4 T unsalted butter, room temperature
  • 100 g (1/2 cup) granulated sugar
  • 67 g (1/3 cup, 5 T) light brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp Diamond Crystal or 3/4 tsp Morton kosher salt
  • 1 tsp pure vanilla extract
  • 281 g (2 1/4 cups) all-purpose flour
  • 240 g (1 cup) sour cream
  • 1/2 cup thick strawberry or other berry jam (such as Bonne Maman Intense or Crofter’s)

For the Strawberry-Sugar Coating:

  • 6 T unsalted butter
  • 1/2 cup freeze-dried strawberries
  • 6 T granulated sugar
  • pinch of kosher salt
  1. Place a rack in middle of oven; preheat oven to 425°, preferably on convection.
  2. Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
  3. Using a stand mixer or an electric mixer, beat oil, butter, granulated sugar, and brown sugar on medium-low speed until smooth, about 2 minutes.
  4. Scrape down sides of bowl and beat again just to incorporate.
  5. Add eggs, increase speed to medium, and beat until incorporated, about 1 minute (mixture might look a little curdled at this point and that’s okay).
  6. Add baking powder, baking soda, salt, and vanilla and beat until combined and creamy.
  7. Add flour in 3 additions, alternating with sour cream in 2 additions, beating on low speed after each addition until just combined. When last batch of flour is nearly incorporated, mix in any remaining dry bits by hand.
  8. Scoop scant 2 tablespoons of batter into each muffin cup. (I used a cookie scoop.)
  9. Using a damp finger, flatten each into a mostly even layer with a slight dip in the center.
  10. Add 2 scant teaspoons jam to each center. (I used a 1/2 tablespoon cookie scoop.)
  11. Divide remaining batter evenly among cups (about 2 tablespoons each). Take care to seal in jam as much as possible.
  12. Using a damp finger, gently flatten surface.
  13. Bake muffins until golden brown, 15 minutes on convection or up to 17–19 minutes in a standard oven.
  14. Transfer to a wire rack and let cool 10 minutes in pan.
  15. While the muffins are cooling, melt butter in the microwave in a glass dish or in a small saucepan over medium heat; set aside.
  16. Finely grind strawberries in spice mill or with mortar and pestle. Transfer strawberry powder to a small bowl and mix in sugar and a pinch of salt. Transfer a small portion to a shallow bowl.
  17. Gently remove muffins from pan; place on wire rack and set inside a rimmed baking sheet.
  18. Generously brush each muffin top with melted butter and roll in strawberry sugar to coat, working over bowl to catch any excess. Repeat with remaining muffins, adding more strawberry sugar to bowl as needed.

Do ahead: Muffins can be made 3 days ahead. Store loosely covered at room temperature.

Mini Vanilla & Red Velvet Layer Cake

My daughter and I are obsessed with mini cakes. My mom gave me 6-inch cake pans for Christmas and we have been waiting for the perfect occasion to use them. Yay for Valentine’s Day! 🙂 ❀ I will admit that I’m not sure if a 3-layer cake is truly “mini”…. but it was really cute.

Some math is involved in order to adapt a recipe to make a mini cake. In this case, the vanilla cake recipe, originally for an 8-inch layer cake, was reduced to 57%. I made the red velvet cake, originally for 12 cupcakes, in its entirety in order to make additional cupcakes. The icing recipe makes enough to generously frost the layer cake as well as the cupcakes.

The vanilla cake recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. The red velvet cake and cream cheese frosting recipes were adapted from Martha Stewart Living.

For the Vanilla Cake Layers:

Yield: Two 6-inch cakes

  • 2 large eggs
  • 1 egg yolk
  • 1 3/4 pure vanilla extract
  • 5 1/2 T sour cream
  • scant 2 T buttermilk
  • 162 g all-purpose flour
  • 169 g granulated sugar
  • 1/4 tsp plus generous 1/8 tsp baking powder
  • 1/4 tsp plus generous 1/8 tsp baking soda
  • 1/4 tsp plus generous 1/8 tsp fine sea salt
  • 9 T (129 g) unsalted butter, room temperature, cut into 1-inch pieces

For the Red Velvet Cake Layer:

Yield: One 6-inch cake and 5 standard cupcakes (Alternatively, 57% of the recipe can be made to just make a single cake layer, if desired.)

  • 148 g (1 1/4 cups) cake flour (not self-rising), sifted
  • 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
  • 1 teaspoon coarse salt
  • 3/4 cup granulated sugar
  • 3/4 cup vegetable oil (I used canola)
  • 1 large egg, room temperature (can put in a bowl of warm water to quickly change the temperature)
  • 1/4 teaspoon red gel-paste food color
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 3/4 teaspoons baking soda
  • 1 teaspoons distilled white vinegar

To Make the Vanilla Cake Layers:

  1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees, preferably on convection.
  2. Butter two 6-inch cake pans and then line them with parchment paper. Butter the parchment and then flour the pans. Set aside.
  3. In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, vanilla, sour cream, and buttermilk.
  4. In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, baking soda, and salt on low until combined.
  5. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand.
  6. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds.
  7. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined.
  8. Increase the speed to medium and beat for 20 seconds. (The batter may still look a little bumpy.)
  9. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.
  10. Divide the batter between the cake pans. Each well should be about halfway full. (I weigh them to make sure that the batter is evenly distributed. Each pan had about 360 g of batter.)
  11. Using an offset spatula, smooth the tops. Tap the pan gently on the counter 2 times to help get rid of any bubbles.
  12. Bake for 22 to 24 minutes, rotating the pan halfway through the baking time, or until a toothpick inserted into the center comes out clean.
  13. Let cool for 30 minutes in the pan. Then, remove from pan, remove the parchment paper, and let cool completely before frosting.

To Make the Red Velvet Cake Layer & Cupcakes:

  1. Preheat oven to 350 degrees, preferably on convection. Place 5 cupcake liners in a standard muffin pan. Butter one 6-inch cake pan and then line it with parchment paper. Butter the parchment and then flour the pan. Set aside.
  2. Sift together cake flour, and cocoa; add salt and whisk to combine.
  3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined.
  4. Add the egg, beating until incorporated, scraping down sides of bowl as needed.
  5. Mix in food color and vanilla.
  6. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
  7. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter; mix on medium speed 10 seconds.
  8. Place 350 g to 360 g batter in the prepared cake pan, about halfway full. Divide the remaining batter evenly among lined cups, filling each about three-quarters full.
  9. Bake the cake pan, rotating halfway through, about 23 to 25 minutes, or until a cake tester inserted in centers comes out clean. Transfer to wire racks to cool for 30 minutes before removing from the pan to cool completely.
  10. Bake the cupcakes in the center of the oven for about 17 to 18 minutes, or until a cake tester inserted into the center comes out clean. Transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

Yield: 4 cups, enough to frost 1 6-inch cake and 5 cupcakes

  • 8 ounces (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 1 teaspoon pure vanilla extract
  • gel food coloring, if desired
  • decorative sprinkles, if desired
  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.
  2. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. (I sifted 1 cup of sugar at a time prior to adding it to the butter-cream cheese mixture.)
  3. Tint the frosting with food coloring, if desired.
  4. Fill between the cake layers and the frost the top and sides of the cake. Using a pastry bag with a large fluted tip, pipe onto cupcakes in a circular motion, starting on the outer rim.
  5. Decorate with sprinkles, if desired.
  6. Refrigerate the cake (and cupcakes) prior to serving.

Chicken Stroganoff

My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!

This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.

Yield: Serves 4

  • 12 ounces (6 cups) egg noodles
  • 1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
  • 4 to 6 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour, divided
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika, plus extra for sprinkling
  • 1 teaspoon freshly ground black pepper, divided
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 12 ounces cremini mushrooms, trimmed and sliced thin
  • 1 medium yellow onion, chopped fine
  • 4 to 5 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh thyme or 3/4 teaspoon dried
  • 1 1/4 cups chicken stock
  • 2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
  • 1/3 cup sour cream, plus more for serving
  • 2 tablespoons minced fresh parsley, for garnish, optional
  1. Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
  2. Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
  3. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
  4. Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
  5. Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
  6. Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
  7. Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
  8. Stir in stock and sherry and bring to simmer, scraping up any browned bits.
  9. Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
  10. Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
  11. Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
  12. To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.

Vanilla Cupcakes with Brown Butter Buttercream

Sarah Kieffer is an absolute GENIUS. Incorporating brown butter in buttercream!?!? I’m upset that I have never thought of trying it.

These were quite possibly the best cupcakes I’ve ever made. The cake portion was delicious- moist and tender, but the icing really put the cupcakes over the top. It was incredibly light and flavorful. I may have to make them again for Valentine’s Day. ❀

The recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I halved the recipe and made 12 cupcakes. (I now regret not making 24!) I also used fine sea salt. Amazing.

Yield: 12 frosted cupcakes (with about 2 cups buttercream)

For the Cupcakes:

  • 1 1/2 large eggs (I used a scale to measure 1/2 an egg)
  • 1 egg yolk
  • 1/2 T pure vanilla extract
  • 6 T sour cream
  • 2 T buttermilk
  • 1 cup (142g) all-purpose flour
  • 3/4 cup (149g) granulated sugar
  • 1/4 tsp plus 1/8 tsp baking powder
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 tsp plus 1/8 tsp fine sea salt
  • 1/4 pound (1 stick, 114g) unsalted butter, room temperature, cut into 1-inch pieces

Note: If doubling the recipe for 24 cupcakes or 2 8-inch round cakes, use 297g sugar and 227g butter.

For the Brown Butter Buttercream:

  • 1/4 pound (1 stick, 114g) unsalted butter for browning
  • 1/4 pound (1 stick, 114g) unsalted butter, room temperature
  • 1 oz (27g) cream cheese, room temperature
  • 2 T heavy cream
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 2 cups (226g) confectioners’ sugar, sifted

To Make the Cupcakes:

  1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees, preferably on convection.
  2. Line a standard cupcake/muffin pan with 12 liners. Set aside. (If making a round cake, butter and flour the pans and then line them with parchment paper.)
  3. In a medium bowl or liquid measuring cup, whisk the eggs, egg yolk, vanilla, sour cream, and buttermilk.
  4. In a bowl of a stand mixer fitted with a paddle, mix the flour, sugar, baking powder, baking soda, and salt on low until combined.
  5. With the mixer running on low, add the butter one piece at a time, beating until the mixture resembles coarse sand.
  6. With the mixer still running on low, slowly add half the wet ingredients. Increase the speed to medium and beat until incorporated, about 30 seconds.
  7. With the mixer running on low, add the rest of the wet ingredients, mixing until just combined.
  8. Increase the speed to medium and beat for 20 seconds. (The batter may still look a little bumpy.)
  9. Scrape down the sides and bottom of the bowl, and use a spatula to mix the batter a few more times.
  10. Using a large cookie scoop (mine is 3T), divide the batter between the cupcake wells. Each well should be a little more than halfway full.
  11. Using an offset spatula, smooth the tops. Tap the pan gently on the counter 2 times to help get rid of any bubbles.
  12. Bake for 16 to 20 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center comes out clean. (I baked mine for 17 minutes on convection.) (If baking cake in an 8-inch pan, bake for 17 to 22 minutes.)
  13. Let cool for 5 minutes in the pan and then remove to a wire rack to cool completely before frosting. (If using a round cake pan, let cake cool in the pan set on a wire rack for 30 minutes. Then, remove to let cool completely.)

To Make the Brown Butter Buttercream:

  1. Have a small, heatproof, freezer-safe bowl set next to the range.
  2. Melt one stick of butter in a light-colored, heavy bottomed skillet or saucepan over medium-low heat. Swirl the butter around with a rubber spatula as it melts and starts to bubble.
  3. When it starts bubbling, increase the heat to medium and keep stirring the butter until it boils and begins to foam, about 3 minutes. It will smell nutty and you’ll start to see little brown bits on the bottom of the pan. *Keep stirring, making sure to genly scrape the bottom of the pan with the spatula as you do so. At this point, the butter will begin to quickly change from light brown to dark to burned, so keep a close eye on the pan.*
  4. Once the butter and browned bits are golden brown, remove from the heat, and immediately pour the brown butter and the toasted bits and flecks from the bottom of the pan into the reserved heatproof, freezer-safe bowl.
  5. Let the brown butter cool in the bowl for 10 to 15 minutes at room temperature. Then, place the bowl in the freezer and let chill until solid, about 30 minutes.
  6. When the butter is solid (but not frozen!), transfer it to the bowl of a stand mixer fitted with a paddle.
  7. Add the remaining 1/4 pound (1 stick) of room temperature butter to the brown butter in the mixer bowl and beat on medium until smooth.
  8. Add the cream cheese and beat on medium until smooth and creamy.
  9. Add the heavy cream, vanilla, and salt and mix on low to combine.
  10. With the mixer running on low, slowly add the confectioners’ sugar and beat until combined. (I turn the mixer off in between additions of sugar.)
  11. Increase the speed to medium-high and beat until light and fluffy, stopping to scrape down the sides of the bowl as necessary, 6 to 8 minutes.
  12. Using a cookie scoop (I used a 3 T scoop), place a heaping dollop of buttercream on top of each cupcake. (Alternatively, use an offset spatula to ration the icing.) Spread the buttercream over the top decoratively, as desired.

Note: Frosted cupcakes should be refrigerated if not serving right away. Bring to room temperature prior to serving.

Mexican Layer Dip

My daughter recently had a camp out with a few friends in our backyard. They slept in a giant, 14-person tent. What fun! 🙂 The camping was combined with another event on their summer bucket list- a “dip-night.” (inspired by TikTok 😉 )

The girls each contributed a different dip, savory or sweet, to create the feast. We made this Mexican layer dip and served it with tortilla chips and Trader Joe’s corn dippers. The recipe was adapted from ThePioneerWoman.com. I loved that her version incorporated warm beans as the base of the dip. It was an easy crowd-pleaser.

  • 1 can refried beans (I used Trader Joe’s Fat Free Refried Beans)
  • hot sauce, such as Tabasco or Cholula, to taste (I omitted it for this crowd)
  • 1 can diced green chilies (I used Trader Joe’s mild green chilies)
  • ground cumin, to taste
  • 3/4 to 1 cup grated cheddar cheese (mild or sharp)
  • 1 cup sour cream
  • freshly made guacamole (about 1 cup)
  • 3/4 to 1 cup Monterey Jack Cheese
  • 1 cup Pico de Gallo (I used Trader Joe’s)
  • 1 can sliced black olives (I omitted them)
  • kernels from 1 ear of corn
  • chopped cilantro, for garnish, optional
  • sliced or diced jalapeños, for garnish, optional
  • tortilla chips (and/or other corn chips), for serving
  1. Begin by heating the refried beans in a small pan over medium-low heat.
  2. Add one or two dashes of hot sauce, if using, and a small can of undrained diced green chilies. Stir well.
  3. Sprinkle the bean-chile mixture with a little bit of ground cumin. Stir to incorporate.
  4. Spread the beans on the bottom of a glass bowl or high-sided or wide serving dish.
  5. Sprinkle the shredded cheddar evenly over the top.
  6. Next, dollop the sour cream over the cheese. Spread it into a single layer, as much as possible, being careful not to disturb the cheese underneath.
  7. The next layer is the guacamole. (I used my favorite guacamole recipe (link above) using 2 avocados and garlic-chipotle salsa. This time, I omitted our traditional add-ins of chopped tomatoes and red onions.)
  8. Next, sprinkle an even layer of shredded Monterey Jack cheese over the guacamole.
  9. Top with a generous layer of Pico de Gallo.
  10. Sprinkle chopped black olives over the top, if using.
  11. Microwave an ear of fresh corn for 1 minute on high. When cool enough to handle, place upright in a bowl and slice of the kernels. Sprinkle the kernels over the top as the final layer.
  12. Garnish with jalapeños and cilantro, if desired. Serve with tortilla chips.

Nigella Lawson’s Strawberry Sour Cream Streusel Cake

Every year, we make a double batch of strawberry shortcake cookies to share. This year, I had the intention of sharing this cake as well, but…oh my! We ate the entire cake (well, almost) in one sitting. Oops.

My husband said that it was one of his “favorites” and my son described it as “like our homemade strawberry ice cream- but warm.” ❀ It was slightly crispy on the outside, moist on the inside, and the strawberry filling oozed just perfectly.

The recipe was adapted from The New York Times, contributed by Nigella Lawson. I incorporated whole wheat pastry flour, unsalted butter, coarse salt, used homemade strawberry-vanilla bean jam in the filling, and modified the baking time.

Although similar to one of our favorites, warm strawberry crumb cake, it was different enough for me to justify indulging in both this strawberry season. 🙂

Yield: one 9-inch cake

For the Strawberry Purée:

  • 8 ounces strawberries
  • 3 tablespoons strawberry jam
  • 2 teaspoons cornstarch
  • 2 teaspoons pure vanilla extract

For the Cake:

  • vegetable oil or cooking oil spray, for greasing the pan
  • 1 cup whole wheat pastry flour
  • 1 cup plus 2 T all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda, sifted
  • scant 1/2 teaspoon coarse salt
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 cup sour cream
  • 1 large egg
  • 1 tablespoon pure vanilla extract

For the Crumb Topping:

  • 2 teaspoons Demerara or turbinado sugar

To Prepare Strawberry Purée:

  1. In a blender, combine strawberries and jam. (I used a Vitamix.)
  2. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth. Set aside.

To Prepare the Cake:

  1. Heat oven to 375 degrees, preferably on convection.
  2. Grease a 9-inch springform pan and place on a parchment paper-lined, rimmed baking sheet; set aside.
  3. In a large bowl, combine flours, sugar, baking powder, baking soda, and salt.
  4. Sprinkle in butter cubes and incorporate with a pastry blender until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside.
  5. Combine the sour cream, egg and vanilla in a glass measuring cup. Add to the large flour mixture. Mix well.
  6. Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven.
  7. Add the strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it.
  8. Cover with remaining cake mixture.

To Prepare the Crumb Topping and Bake:

  1. In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar or turbinado sugar.
  2. Stir with a fork to mix. Sprinkle evenly over cake.
  3. Bake cake until lightly golden, about 35 minutes in a convection oven or up to 45 minutes in a standard oven. (I baked mine for 37 minutes on convection.)
  4. Cool completely before serving. (We ate it warm! This may have created the oozing filling- which we loved.)

Strawberry-Cornmeal-Olive Oil Snacking Cake

My family really embraces strawberry season. We can’t get enough freshly picked Long Island berries! 🙂 After making our essential Strawberry-Vanilla Bean Jam, I made this super moist, coarse-textured snack cake which incorporated my special jam.

I baked the cake a day in advance and served it for dessert with homemade Fresh Strawberry Gelato. Yes, it was over the top! We ate the leftovers for breakfast. In retrospect, although it is sweet enough to be a dessert, I think that I would serve it for breakfast, or as a special snack with tea or coffee, next time. It was a wonderful breakfast- such a treat.

This recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I modified the baking time and used homemade jam. The jam sinks to the bottom of the cake and, with the granulated sugar coating, forms a crispy, caramelized crust. Yum.

Yield: One 13×9-inch sheet cake

  • 8 to 10 oz strawberries, hulled, thinly sliced lengthwise
  • 238 g (1 cup plus 3 T) granulated sugar, divided, plus more for pan
  • 1 tsp Kosher salt, plus more
  • 3/4 cup extra-virgin olive oil, plus more for pan (or use cooking spray for pan)
  • 188 g (1 1/2 cups) all-purpose flour
  • 60 g (1/2 cup) cornmeal, preferably finely ground
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup plus 2 T sour cream
  • finely grated zest of 2 lemons
  • 3 T freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 1/2 cup strawberry jam, stirred (original recipe recommends Bonne Maman Intense)
  1. Preheat oven to 350°, preferably on convection.
  2. Gently toss strawberries, 1 tablespoon of granulated sugar, and a pinch of coarse salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
  3. Grease a 13×9-inch metal baking pan with oil or cooking spray. Line with parchment paper, leaving an overhang on 2 long sides.
  4. Grease parchment with oil or cooking oil spray. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  5. Whisk flour, cornmeal, baking powder, baking soda, 200 g (1 cup) sugar, and 1 teaspoon coarse salt in a medium bowl.
  6. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined.
  7. Add dry ingredients to sour cream mixture and whisk gently to combine.
  8. Using a spatula, gradually fold in 3/4 cup oil until batter is smooth and homogenous with all of the oil incorporated.
  9. Scrape batter into prepared pan and spread evenly.
  10. Stir the strawberry jam to make more fluid. Using a small spoon, dollop jam onto surface. (I made 36 small dollops over the surface of the cake.) Using a butter knife or small offset spatula, gently swirl jam into batter.
  11. Arrange reserved strawberries on top of batter in even rows, touching at widest points. (You may have extra sliced berries; reserve for another use.) See note.
  12. Sprinkle all over with remaining 2 tablespoons of granulated sugar.
  13. Bake cake until risen and deeply bronzed with no damp spots in the middle, the sides begin to pull away from the pan, and a tester inserted into the center comes out clean, about 30 minutes in a convection oven or up to 40–45 minutes in a standard oven.

Note: Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter. (My design didn’t hold up very well during the baking process but no one seemed to mind.)

Do Ahead: Cake can be made 4 days ahead. Cover with foil or plastic wrap and store at room temperature.

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