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Pioneer Woman Strawberry Sparkle Cake

Pioneer Woman Strawberry Sparkle Cake - recipe card
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A tender, vanilla-scented cake studded with fresh strawberries and topped with a crunchy sparkling sugar crust. The berries break down into soft, jammy pockets as the cake bakes, while the sugar topping adds a delightful crackle. Serve warm or at room temperature for a simple yet show-stopping dessert.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat Greek yogurt, at room temperature
  • 1 cup fresh strawberries, hulled and quartered (approximately 6 ounces)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon coarse sparkling sugar (such as turbinado or demerara)

Instructions

  1. Preheat the oven to 350°F / 177°C. Lightly grease a 9-inch round cake pan with butter or nonstick spray, then line the bottom with a parchment paper round and grease the parchment. This ensures the cake releases cleanly.
  2. In a small bowl, whisk together 1 1/4 cups all-purpose flour, baking powder, baking soda, and kosher salt until evenly combined. Set aside. Whisking aerates the flour and distributes leaveners.
  3. In a large bowl using a hand mixer or in a stand mixer with the paddle attachment, beat the softened unsalted butter with the granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides as needed. Proper creaming incorporates air for a tender crumb.
  4. Add the egg and vanilla extract to the butter-sugar mixture and beat on medium until fully incorporated, about 30 seconds. The batter may look slightly broken at this point; that is fine.
  5. Reduce mixer speed to low and add half of the dry ingredients, mixing until just combined. Add the Greek yogurt and mix until incorporated, then add the remaining dry ingredients and mix until no streaks of flour remain. Do not overmix or the cake will be tough.
  6. In a small bowl, toss the quartered strawberries with the additional 1 tablespoon all-purpose flour until lightly coated. This helps prevent the berries from sinking to the bottom while baking.
  7. Gently fold the floured strawberries into the batter using a silicone spatula, taking care not to crush the berries. The batter will be thick but soft.
  8. Scrape the batter into the prepared cake pan and spread it evenly with the spatula. Sprinkle the top evenly with the coarse sparkling sugar — this will bake into a crunchy, jewel-like crust.
  9. Bake for 30 to 35 minutes, rotating the pan halfway through, until the cake is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges should just begin to pull away from the pan. Avoid opening the oven too often during baking.
  10. Place the pan on a wire rack and let the cake cool in the pan for 10 minutes. Then run a thin knife around the edges and carefully invert onto the rack, then flip right side up onto a serving plate. Cool completely for about 30 minutes before slicing, or serve warm if desired.
  11. For clean slices, use a serrated knife and a gentle sawing motion. Serve with lightly sweetened whipped cream or vanilla ice cream if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To freeze, wrap the fully cooled cake tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw at room temperature for 1-2 hours before serving. Reheat individual slices in a 300°F / 149°C oven for 5-7 minutes to refresh the texture.

Nutrition

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Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-strawberry-sparkle-cake/