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Strawberry Snack Cake

A deliciously moist and crumbly corneal cake loaded with fresh strawberry flavor! Wonderfully easy to make and perfect to enjoy any time of day! Recipe courtesy of Bon Appetit.
Prep Time20 mins
Cook Time45 mins
Course: Brunch, Dessert
Cuisine: Californian
Servings: 12


  • 8 oz strawberries hulled, thinly sliced lengthwise
  • 1 cup sugar plus 4 tablespoons
  • kosher salt
  • 3/4 cup extra-virgin olive oil plus more for the pan
  • 1 1/2 cups all-purpose flour (180 g)
  • 1/2 fine-ground cornmeal (60 g)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 large eggs
  • 2 large egg yolks
  • 1/2 cup mascarpone plus 2 tablespoons
  • 2 lemons finely grated zest
  • 3 tablespoons fresh lemon juice
  • 2 teaspoon vanilla extract
  • 1/2 cup strawberry jam


  • 1. Preheat oven 350 degrees.
  • Gently toss strawberries, 1 tablespoon of sugar and a pinch of salt in a mediu, bowl. Let sit, stirring occasionally, until ready to use.
  • Great a 13x9 pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
  • Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, mascarpone, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.
  • Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points. Sprinkle all over with remaining 2 tablespoons sugar.
  • Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.


  • When possible, buy organic strawberries as local as possible. If you want to make this cake in the winter… simply experiment with a different fruit topping!
  • Place strawberries quite close together! Because they’ll shrink and sink a bit during baking
  • To de-stem or no to de-stem? Completely optional! I initially left them on for purely atheistic purposes but strawberries stems are indeed edible and I think we shall all get in the habit of eating more stems anyways!
  • Cake can be made 4 days ahead. Cover with foil and store at room temperature.