Introduction
This a great summer cake recipe for when strawberries are ripe and fresh. It’s also a great introduction to cutting a cake in a half, which is by far the most difficult step in this recipe. This cake was surpassingly delicious given its simplicity. Don’t skip macerating the strawberries.
Recipe Outline
| Recipe: Strawberry Cornmeal Layer Cake | Special Equipment: 9-inch Pan With 2-inch Sides, Stand Mixer |
| Source: Dessert Person | Time: 3 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Making The Dough
Baking The Cake
Forming The Buns
Tip: The larger ones serve as supports.
Baking The Buns
Tip: Cutting a cake in half is not easy. The most straightforward way is to use a large serrated knife. A better alternative though is to use toothpicks and cutting wire (or simply dental floss). Just go around the cake and insert 8 toothpicks equally apart at the midpoint of the cake. Wrap the string around and set it atop the toothpicks. Then pull the string firmly, but not too quickly about the cake. Make sure to exert your force parallel to the cake — no upward or downward force/pressure. Here’s a video. There are also products made specifically for this.
Assembling The Cake
Final Product
Key Takeaways
- Only attempt if you want to practice cutting a cake or have fresh, quality strawberries.
- Final Score: 4/5 – Despite it’s simplicity this is an incredible cake. Don’t underestimate cutting a cake in half though.
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