Roasted strawberry cake

Based on 18 ratings

Julie Myers

Editor-in-Chief at Kitchen Stories

www.instagram.com/julie.e.myers

Difficulty

Medium 👍
90
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
750 g strawberries (divided)
4 tbsp honey
250 ml olive oil (divided)
½ tsp salt (divided)
3 tbsp balsamic vinegar (divided)
200 g sugar
1 tsp vanilla extract
eggs
220 g all-purpose flour
1½ tsp baking powder
180 g Greek yogurt
olive oil for greasing
Metric
Imperial

Utensils

  • rimmed baking sheet
  • mixing bowl
  • oven
  • parchment paper
  • cutting board
  • knife
  • small bowl
  • whisk
  • springform pan (20-cm/8-inch)

Nutrition per serving

Cal
374
Protein
5 g
Fat
22 g
Carb
38 g
  • Step 1/7

    Preheat oven to 190°C/375°F. Line baking sheet with parchment paper. Hull and halve a part of the strawberries and place in a large bowl. Slice remaining strawberries and set aside in a separate bowl.
    • 500 g strawberries to halve
    • 250 g strawberries for serving
    • rimmed baking sheet
    • mixing bowl
    • oven
    • parchment paper
    • cutting board
    • knife

    Preheat oven to 190°C/375°F. Line baking sheet with parchment paper. Hull and halve a part of the strawberries and place in a large bowl. Slice remaining strawberries and set aside in a separate bowl.

  • Step 2/7

    Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.
    • 4 tbsp honey
    • 3 tbsp olive oil
    • ¼ tsp salt
    • small bowl

    Whisk together honey, olive oil, and some of the salt. Pour over strawberries and mix to coat.

  • Step 3/7

    Transfer strawberries to baking sheet and arrange in a single layer. Roast strawberries for approx. 30 - 40 minutes at 190°C/375°F, or until juices thicken. Transfer berries back to mixing bowl, add some of the balsamic vinegar, and toss to coat. Set aside.
    • 1 tbsp balsamic vinegar

    Transfer strawberries to baking sheet and arrange in a single layer. Roast strawberries for approx. 30 - 40 minutes at 190°C/375°F, or until juices thicken. Transfer berries back to mixing bowl, add some of the balsamic vinegar, and toss to coat. Set aside.

  • Step 4/7

    Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.
    • 200 g sugar
    • 180 ml olive oil
    • 1 tsp vanilla extract
    • 2 tbsp balsamic vinegar
    • eggs
    • mixing bowl

    Mix together sugar, olive oil, vanilla, and remaining balsamic vinegar. Beat in the eggs well.

  • Step 5/7

    In a separate bowl, whisk together flour, baking powder, and remaining salt. Gently fold half of dry ingredients into wet ingredients. Add yogurt, then remaining dry ingredients.
    • 220 g all-purpose flour
    • 1½ tsp baking powder
    • ¼ tsp salt
    • 180 g Greek yogurt
    • mixing bowl
    • whisk

    In a separate bowl, whisk together flour, baking powder, and remaining salt. Gently fold half of dry ingredients into wet ingredients. Add yogurt, then remaining dry ingredients.

  • Step 6/7

    Turn oven down to 175°C/350°F. Brush springform pan with olive oil. Pour half of batter into pan, then top with roasted strawberries and their juices, stopping about half-a-thumb’s length from the perimeter.
    • olive oil for greasing
    • oven
    • springform pan (20-cm/8-inch)

    Turn oven down to 175°C/350°F. Brush springform pan with olive oil. Pour half of batter into pan, then top with roasted strawberries and their juices, stopping about half-a-thumb’s length from the perimeter.

  • Step 7/7

    Top with second half of batter, then arrange sliced strawberries on top in concentric circles. Bake for approx. 45 min. – 1 hour at 175°C/350°F, or until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.

    Top with second half of batter, then arrange sliced strawberries on top in concentric circles. Bake for approx. 45 min. – 1 hour at 175°C/350°F, or until a toothpick inserted into center of cake comes out clean or with a few moist crumbs.