Strawberry Cake

This is the strawberry cake your grandmother made before boxed mixes took over: real berries, no gelatin, no food coloring. Crushed strawberries go right into the batter, tinting it pink and seeding it with bright, jammy flavor.

The remaining berries become the topping. You simmer them with a little water and sugar, then thicken the lot with cornstarch until it turns glossy and spoonable.

Pour that warm sauce over the cake the moment it leaves the oven so it soaks into the crumb and pools on the plate. The contrast of warm fruit against tender, vanilla-scented cake is what makes people ask for the recipe.

Mix everything in the order listed and bake until a tester comes out clean. It is about as forgiving as a cake gets.

Kitchen Tips

• Crush the batter berries well so they distribute evenly instead of sinking to the bottom.
• Cook the sauce until it coats the back of a spoon; too thin and it runs off, too thick and it sets like jam.
• Serve warm with a scoop of vanilla ice cream or a cloud of whipped cream.

Variations

• Fold a handful of sliced rhubarb into the sauce for a tart edge.
• Swap part of the strawberries for raspberries or blackberries in the topping.
• Add a squeeze of lemon and a little zest to brighten the cooked sauce.