HOMECOOKING
CHRONICLES
Strawberry
Snacking Cake
BY BRIAN MEDFORD
Growing up, one of my favorite picture
books was “Simple Pictures Are Best” by
Nancy Willard. The story revolves around
a shoemaker and his wife having their pho-
tograph taken for their wedding anniver-
sary. The photography session starts simply
enough, however to the photographer’s dis-
tress the couple begin adding items like a
prize-winning squash, hat emblazoned with
birds, shoes on their feet and ears and their
cat with one eye, among a myriad of other
items. Each time the couple adds another
frivolity, the photographer returns with a
warning that “simple pictures are best.” Of
course, the session ends in a proverbial train
wreck and the photo is ruined.
This childhood book infl uenced my culi-
nary viewpoint that simple cooking is the
best. At heart, I’m a baker, which accord-
ing to my friend Marie is “dabbling in the
dark arts.” I admit this reputation can seem
ominous to home cooks. Baking can feel
daunting, fussy and infuriating sometimes.
I’m sure Toll House ready-made dough is
thankful for these feelings.
While I enjoy a complicated recipe that
requires pinpoint precision, my favorite
bakes are simple and seasonal. There’s no
need to dirty every item in a kitchen, nor
have neighbors initiate a wellness check
when you embark on a baking project. A
single layer snacking cake dappled with
fruit is my favorite kind of bake.
I’ve made this particular cake four or
fi ve times in some years, until people see
me coming to dinner with a cake carrier
and think, “oh no, not that strawberry cake
again.” Honestly, no one has ever said that.
If anything, when I arrive with this cake,
they hug me a little tighter.
While this recipe calls for strawberries,
feel free to substitute peaches, plums or
blueberries depending on what is accessi-
ble and in season. The only embellishment
that’s ever needed is softly whipped cream
Brian Medford
Fresh strawberries are the centerpiece of this delicious spring cake.
with a touch of sugar. Keep it simple. Sim-
ple pictures and simple bakes are best.
Strawberry Snacking Cake
Adapted from Deb Perelman, serves
eight
• 6 tablespoons unsalted butter, room
temperature, plus extra to prepare the
cake pan
• 1 1/2 cups all purpose fl our
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup, plus two tablespoons granulated
sugar
• One large egg, room temperature
• ½ cup whole milk
• 2 teaspoons vanilla extract
• 1 pound strawberries, hulled and
halved.
Preheat oven to 350 degrees Fahrenheit.
Butter a 9 inch cake tin and line the bottom
with parchment paper.
Whisk fl our, baking powder and salt
together in a small bowl. Set aside. In a
stand mixer fi tted with a paddle attachment,
beat butter and 1 cup of sugar until pale and
fl uff y, about four to fi ve minutes. Mix in the
egg, milk and vanilla until combined. Add
dry mixture gradually, mixing until smooth.
Pour into the prepared cake tin. Arrange
strawberries in concentric circles, cut side
down, on top of batter, in a single layer.
Sprinkle the remaining 2 tablespoons of
sugar over the berries.
Bake the cake for 10 minutes, then reduce
oven temperature to 325 degrees Fahrenheit
and bake the cake until golden brown and a
toothpick comes out free of wet batter, about
45 to 55 minutes. Let cool in the pan on a
rack. Remove from the cake tin and peel off
the parchment paper before serving.
Brian Medford is the owner of Idlewild
Biscuits and Bakes in Astoria and delights in
Southern cooking. He is a staff instructor at
The Pantry in Seattle. Contact him at blmed-
ford@gmail.com.
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