Local strawberries are at their peak; put them to good use in this recipe from pastry chef Jaime Davis. She uses them as a delicious accompaniment to a dense, sweet cake in a fabulous summer. There are plenty of spots where you can pick your own strawberries or just pick some up at your local farmer’s market.
- 2/3 cups sugar
- 3 whole eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 cup whole milk
- 1 teaspoon vanilla extract (or 1/2 vanilla bean, scraped)
- Pinch salt
- 1 can sweetened condensed milk
- 1 can evaporated milk
- 1 cup whole milk
- 1 cup sour cream
- 1 pint fresh strawberries
- 1 1/2 teaspoon vanilla extract (or 1/2 vanilla bean, scraped)
- 2-3 tablespoons granulated sugar
- 1 pint strawberry sorbet (optional)
- Preheat oven to 350°F.
- Place eggs and sugar in the bowl of a stand mixer with whip attachment and whip on medium speed until eggs are light and fluffy.
- Sift flour, baking powder and salt together until thoroughly combined, then fold into egg mixture with a spatula a little a time. Once these ingredients are incorporated, fold in the milk and vanilla extract or scraped vanilla bean.
- Pour the batter into a sprayed or buttered 8" square pan (or if you'd prefer indivifually-sized cakes, 8-10 cups of a muffin tin) and bake at 350°F for 20 minutes or until done (when a toothpick inserted into the middle of the cake comes out clean). Let cool.
- While the cake cools, make the milk mixture by combining sweetened condensed milk, evaporated milk, whole milk and sour cream. Cover and set aside in the refrigerator.
- Once the cake is cool, soak it in the milk mixture until ready to serve. While the cake is soaking (or up to a day in advance), make the macerated strawberries by combining chopped berries, sugar to taste, and the vanilla in a bowl. Cover and let sit for at least 30 minutes on the counter or in the refrigerator.
- Serve with vanilla macerated strawberries and as many fresh strawberries as you like. A scoop of store-bought strawberry sorbet is a refreshingly cool addition to the dish.