May’s Best Strawberry Cake

Ingredients

Filling:

  • Freshly grated zest of 1 orange*
  • 1/3 cup freshly squeezed orange juice*
  • 1/3 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 1/2 Tbsp cornstarch
  • 3 cups fresh strawberries, hulled and quartered

Cake Batter:

  • 1 cup flour
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • Freshly grated zest of 1 orange*
  • 1 egg
  • 1 Tbsp pure vanilla extract
  • 1/2 cup milk (whole milk is best)
  • 1/2 cup (1 cube) unsalted butter, melted and slightly cooled

Ingredients

Filling:

  • Whisk zest, juice, sugar, spices, and cornstarch until smooth in medium saucepan. 
  • Place over medium-high heat, and stir until slightly thickened, about 3 minutes. 
  • Add fruit pieces, and stir until mixture is heated through, and resembles cooked pie filling. 
  • Remove from heat.
  • Preheat oven to 400F degrees, and coat a 8- or 9-inch square glass baking dish with cooking spray. 
  • Reserve 1/2 cup of fruit mixture and set aside. 
  • Coat bottom of prepared pan with remaining fruit mixture.
  • Combine first 7 ingredients for cake batter in large mixing bowl. 
  • In small bowl, whisk remaining 4 ingredients. 
  • Blend this gradually into dry mixture until all ingredients are well incorporated and mixture is smooth. 
  • Spread cake batter evenly over fruit in pan. 
  • Spread reserved 1/2 cup fruit mixture over cake batter. 
  • Bake for 25-30 minutes, until cake inserter comes out clean and cake is lightly browned on top. 
  • Let cool slightly before serving.
*While blood oranges are in season (through May), I highly recommend using them in this recipe!
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

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