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Last fall, over on Instagram, the King Arthur Flour company posted a photo from their test kitchen of a torte made with fresh cranberries. It was a version of this recipe – and I pinned it over on Pinterest with plans to try making it myself!
Fast forward a few months and over Easter weekend, I decided to finally try the recipe – using some fresh strawberries that we had in our refrigerator. Let me tell you – this Strawberry Torte is fantastic! And – it was so good that less than a week later, I baked it a second time so we could photograph this amazing dessert and share it with you today!
This strawberry torte is very easy to make! A simple batter is prepared and spread in the bottom of a shallow cake pan, then diced strawberries are spread over the batter. (I placed the diced strawberries seed side up because I thought it would look prettiest!) Before baking, I sprinkled turbinado sugar
over the top, giving the cake a sweet crunchy topping once it comes out of the oven.
But don’t be fooled by the simplicity of this recipe – there is actually a secret ingredient that makes this strawberry torte so delicious! The batter of this torte is flavored with Fiori di Sicilia – an extract made from vanilla, citrus and floral essences. It’s used in many Italian baked goods and it lends a wonderful, distinctive flavor that you’ve got to taste! While we’ve listed it as optional in the ingredients list (and this torte will still be delicious without it) – we really encourage you to use the Fiori di Sicilia if you can!
You can purchase Fiori di Sicilia Extract here.
Disclosure: This post contains affiliate links.
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Strawberry Torte
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon Fiori di Sicilia
(optional) - 1 cup all-purpose flour
- 2 cups fresh strawberries, cut into 3/4 inch dice
- 2 tablespoons Turbinado Sugar
(optional)Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, cream butter until light and fluffy.
- Add sugar, baking powder and salt and beat until well creamed.
- With mixer running, add one egg at a time and mix to combine. Scrape bowl and mix again.
- Add vanilla and optional Fiori di Sicilia and mix to combine.
- Add flour and mix on low until a thick, almost dough like batter is formed.
- Spray a 10 inch low rimmed cake pan with pan spray and pour in batter. Spread batter to edges.
- Place the two cups of cut up berries over top, seed side up.
- Sprinkle the Turbinado sugar over the top and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Serve warm or at room temperature.
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Love this torte. Family can’t get enough of it
Thanks so much Jill – glad to hear the recipe is a hit!
Looks absolutely delicious! Did you remove from cake pan or serve out of it??
Hi Gary – We sliced it right in the pan and served it from there. But, if you prefer, you could use a springform or similar pan with removeable sides and move the cake to a plate. Hope that helps!
Easy to make and so heavenly! Served with vanilla ice cream!
Thanks Anne!
Delicious!!!!
Thanks Vanda!
can you use a tart pan?
Sure Ellen! You can use a tart pan of a similar circumference.
This cake was delicious! It was easy to make, I had pretty much all the ingredients already, and the whole family loved it! I made fresh whipped cream to dollop on top. Thanks for the recipe!
You’re very welcome Paige – so glad you enjoyed the recipe!
I made this for a bbq last Sunday and it was a HUGE HIT! I had to do a “substitute” for the fancy extract (vanilla, orange and lemon extracts), which I guess I should have used more,,or, was thinking afterwards, maybe adding some orange zest, and a little less sugar. It was really good, but a little too sweet for my taste. I will definitely make it again!
Thanks for taking the time to leave your feedback Alana! You should be able to reduce the sugar a bit and still have the torte/cake turn out fine.
Hello! Sorry to leave a comment so much later than the original recipe date, but I have a question: is it ok to use a regular cake pan? I really want to make this cake but I don’t have a shallow cake pan! Thank you for your help!
Hi Ruth – No problem at all to use a deeper cake pan. The more shallow pan makes it easier to serve, but baking it in a deeper pan won’t impact the cake at all. Enjoy!
I love this recipe! It was really easy (I’m kitchen challenged) and SO yummy! I’ve already made it twice. I add whipped cream on top and it’s been a crowd pleaser both times. Definitely keeping this recipe saved!
Thanks Jennifer! So glad you enjoyed the recipe!
hi! Would I be able to add other fruits as well? Rhubarb, berries?
Hi Leah – Not sure about rhubarb (I actually don’t bake with it much…but if you try it – let us know how it comes out) but definitely berries! Enjoy!