MAPLE BALSAMIC ROASTED STRAWBERRY CAKE
I’ve always associated strawberry cake with summer. I guess it makes sense because strawberries grow in the summer but it goes beyond that. Maybe it’s because my mom only baked strawberry shortcake every few years— usually reserved for my dad’s birthday in May or Father’s Day in June.
It is a bit more labor intensive than many other cakes but I’d happily core strawberries and make fresh whipped cream throughout the summer for shortcake.
Although I imagine eating strawberry shortcake weekly isn’t too healthy. How about monthly? That sounds reasonable, no?
Speaking of monthly cake, this post kicks off my Summer of Strawberry Cake series where I’ll post a new strawberry cake recipe every month from now until August.
When does summer actually start?
June, for primary and secondary school kids.
May, for college students.
The Summer Solstice, for the technically-minded.
For me, I’ll stick with Memorial Day Weekend. It seems like a reasonable choice— sunnier days, rising temperatures, the first barbecue of the season, the first major exodus from landlocked towns to the beach.
Although Memorial Day was created to honor the lives of fallen U.S. military personnel, it has taken on a life of it’s own. And a rather self-centered life at that, if we’re being honest.
So amid celebrating your long weekend off from work or school, take a moment this Memorial Day to remember the fallen. Whether or not a war was justified, a life is a life. Watch a parade, visit a war museum, make a donation, take a simple moment of silence.
And if you like, bake yourself a Maple Balsamic Roasted Strawberry Cake this weekend. Add some patriotic flair by serving it on blue china with whipped cream, yogurt or vanilla ice cream!
Or better yet, bake a couple strawberry cakes and donate them to a nearby veteran’s retirement home. Some organizations don’t accept homemade food so call ahead of time to ask but who doesn’t love the gift of cake?
And this dense butter cake with crispy edges is the perfect vehicle for roasted strawberries.
Since peak strawberry season is not quite yet upon us, I place frozen strawberries (defrosted, of course) in the center of the batter and use fresh strawberries for the topping. This is an inexpensive way to up the strawberry flavor when fresh berries are pushing $3.99/pound.
Fruity and frugal, maybe this will be my new motto
Have a wonderful Memorial Day weekend!
MAPLE BALSAMIC ROASTED STRAWBERRY CAKE
Author: Allspice & Ally
Recipe Type: Dessert
Bake Time: 50 minutes
Topped with strawberries roasted in a mixture of maple syrup and balsamic vinegar, this dense butter cake is packed with strawberry flavor. Let its crisp edges and warm strawberries ease you into the summer season. Try it with a little melted goat milk brie cheese for an unusual twist!
Roasted Strawberry Ingredients
10 oz. strawberries, sliced
2 tablespoons maple syrup
11/2 tablespoons balsamic vinegar
1/8 teaspoon salt
1 tablespoon melted butter
1/2 cup sugar
1/4 cup butter, cubed
1 cup all-purpose flour
6 to 8 frozen strawberries
Roasted Strawberry Instructions
- Lay sliced strawberries on a parchment paper lined baking tray.
- In a small bowl, combine melted butter, maple syrup, balsamic vinegar and salt.
- Drizzle maple-balsamic mixture over strawberries.
- Cook at 350°F for 25 minutes.
- Set aside.
- In a glass bowl, cream butter and sugar with an electric beater.
- Beat in eggs.
- Gradually add in flour.
- Once combined, pour batter into a greased 9 to 10 inch glass pie plate.
- Microwave frozen strawberries.
- Drain the juice and partially mash the microwaved strawberries. Place on the cake batter in a circle.
- Bake at 350°F for 25 minutes.
- Cool for 10 to 15 minutes and remove from pie plate. Top with roasted strawberries and dust with powdered sugar. This strawberry cake is good served warm or chilled.
Pairs Well With
* For a lower fat strawberry cake, you can substitute the butter in the batter for butter substitute. I’ve used Smart Balance Extra Virgin Olive Oil Light Butter Substitute before but because it’s softer than butter, it doesn’t cream as well. The cake still tastes good but it does change the texture slightly.
* Don’t slice the strawberries too thin because they shrink during the roasted process.
* Want a splatter art strawberry look? (See left of the cake batter photo.) Place some of the roasted strawberries, cut side up, in the pie plate. Place the mashed strawberries in the center and then pour the batter overtop. (Think of a pineapple upside-down cake.)
* Save the juice from the microwaved strawberries. Once you’ve placed the roasted strawberries on the cake, drizzle them with the strawberry juice for a glossier look.
* To recreate the cake photographed above, sift powdered sugar along the rim. Over the strawberry center, pipe a little melted goat’s milk brie. Top with roasted strawberries and add a tiny circle of melted goat’s milk brie.
Hungry for more? Check out related content.