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Sunken Strawberry Cake
4.67 from 6 votes
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Sunken Strawberry Cake

Super easy fresh strawberry cake - the fresh strawberries sink down and become jammy and sweet in a soft brown butter cake

Course Dessert
Keyword brown butter, cake, easy cakes, strawberries, summer desserts
Prep Time 15 minutes
Servings 1 9-inch cake

Ingredients

  • 1 stick (8 tablespoons) unsalted butter, browned
  • 1 cup granulated sugar
  • 2 large eggs at room temp
  • 2 teaspoons pure vanilla extract
  • 1 cup unbleached all purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 generous pint of ripe strawberries or blueberries, blackberries, cherries, peaches, plums
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. Spray the bottom with nonstick spray. Set aside.
  2. Trim the tops off of the strawberries, and slice in half. Set aside.
  3. In a small pan, melt the butter over medium heat. Continue whisking frequently until the butter begins to brown and smell really nutty. Remove the browned butter from the pan, and pour into a heatproof bowl, allow to cool for 15 minutes.
  4. In a large bowl, combine The slightly cooled brown butter, sugar, vanilla extract, and eggs. Whisk by hand to thoroughly combine for 2 minutes, until the mixture is slightly airy and light.

  5. Add the flour, almond flour, salt, and baking powder to the bowl. Whisk until just combined.

  6. Pour the batter into the prepared cake pan. Add the strawberries to the top of the batter. Sprinkle the turbinado sugar on top of the berries and batter. Bake for 55-60 minutes until deeply golden brown. Allow to cool. Store at room temperature for 1-2 days.