I can’t believe how many people have landed on this blog from a comment I left on the Smitten Kitchen site about my twist on her strawberry summer cake which I wrote about in a post last winter. I guess someone is always searching for a strawberry cake recipes on the internet.
Since I made it last time with frozen berries, I decided to try again with a batch of fresh berries since we are harvesting lots of them right now, and I sometimes find flats like this waiting for me on the kitchen counter.
Plus we had a lot to celebrate this week. There was a birthday for Israel, a health scare that turned out to be nothing and left us feeling very grateful, and our first CSA delivery was pretty smooth and organized. So, I had plenty of excuses to try this cake again. And the verdict was, it is better with fresh berries than frozen, a lot better. I would have thought there would not have been much difference because the berries are baked on the cake.
So, here is my second try at the cake. I used about one third whole wheat flour and omitted the sugar on top but otherwise followed the recipe. It was easy, and I will make it again, maybe next time I will double it in a larger pan. This one was gone in a matter of minutes!