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It is not summer yet. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. And hopefully, you never will, or at least until Jacob gets his tell-all YouTube channel. Strawberries — the kind that really taste like strawberries — are always promised for weeks before they appear and without fail, I go overboard when they arrive, bringing home pounds, plural, when a single box would get us through the weekend. I hope this will be your summer cake.
I realize that from the outset it may not look particularly different from a standard fresh berry coffee cake. The strawberries take over. Nobody complains.
The cake is short on steps but long on baking time, and in that hour that it hangs out in your oven, those strawberries turn into puddles of jam. The batter buckles around and the receding berries, which dimple like a country quilt. The edges of the cake become faintly crisp. And your apartment will smell like a strawberry patch. We cannot make summer get here sooner, but we can at least lay out the welcome mat. I recently picked up some barley flour and fell in love with it.
I am ever-so-slightly on the fence about the sweetness of this cake. Leave the sugar on top. It contributes to the berries turning into jam. Note: In , I added a sheet cake version of this to the site. Butter a inch pie pan or 9-inch deep-dish pie pan what I used. Big apologies to anyone who learned the hard way!
