Here you go: your versatile, delicious, early-summer dessert (or snack!), perfect to bring to a potluck or picnic or to serve for a seated dinner party. Be sure to grab all the tips and variations by first reading Baking Together #34: A Cake To Celebrate Strawberry Season.
For the cake:
- 2 2/3 cups (12 ounces) unbleached all-purpose flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon table salt
- 16 tablespoons (8 ounces) unsalted butter, softened
- 1 2/3 cup (11 5/8 ounces) granulated sugar
- 1 tablespoon neutral oil
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1 1/2 cups (10 1/2 ounces) milk or buttermilk, at room temperature
For the frosting:
- 1 cup (8 ounces) heavy cream
- 1/2 cup (4 ounces) mascarpone
- 1/2 cup (2 ounces) confectioners’ sugar, sifted it lumpy
- 1 1/2 teaspoon pure vanilla extract
- Pinch of table salt
- 8 ounces strawberries, rinsed, dried, hulled and coarsely chopped
For garnish:
- 6 to 8 ounces strawberries, rinsed, dried, hulled and coarsely chopped
Make the cake:
1. Position a rack in the center of the oven and heat the oven to 350°F. Lightly grease and flour the bottom and sides of a 9 x 13-inch pan. (See Kitchen Note about optional unmolding.)
2. Whisk the flour, baking powder and salt in a medium bowl until well blended. Put the butter, sugar and oil in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until well blended and slightly fluffy, 1 to 2 minutes. Add the eggs, one at a time, beating until just incorporated after each addition. Add the vanilla along with the final egg. Add about a third of the flour mixture and, using a spatula, fold until just blended. Add half of the milk or buttermilk and fold until just blended. Add another third of the flour mixture and fold until blended. Add the remaining milk or buttermilk and fold until just blended. Add the remaining flour mixture and fold until just incorporated.
3. Scrape the batter into the prepared pan and spread evenly. Tap the pan firmly on the counter several times to settle the batter. If you are using a Pyrex pan, arrange a towel on the counter before tapping the pan on top of it. Bake until a toothpick inserted in the center of the cake comes out clean, about 28 to 30 minutes. Move the pan to a rack and let cool completely before frosting. (See Kitchen Note about optional unmolding.)
Make the frosting:
1. Put the heavy cream and mascarpone in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium-low speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, vanilla and salt. Beat on medium-high speed until thick enough to hold firm peaks when the beater is lifted, 1 to 2 minutes.
2. Put the strawberries in a small bowl and lightly crush with a fork. Fold the berries into the whipped cream. Cover the frosting and refrigerate until the cake is completely cool and ready to be frosted.
3. Frost the cake and garnish with chopped strawberries.
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