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
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.
PrintStrawberry Torte
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6-8 servings
Ingredients
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon Fiori di Sicilia
- 1 cup all-purpose flour
- 2 cups fresh strawberries, cut into ¾ inch dice
- 2 tablespoons Turbinado Sugar
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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I can’t print from your website using the Print button for the last week. I have checked all my items at my end. Have you changed something on your website? I need your recipes!!!!! Please let me know if there is somehting I can do to fix this!
Oh no Alice! Thank you for letting me know of the problem!! Would you let me know which browser you are using so I can troubleshoot the problem on my end? I was just able to print a recipe of my own in Firefox…have you tried printing using that browser? Thank you so much for alerting me to the issue! Martha
This is one gorgeous dessert! I think I’ll send this link to my husband as a Mother’s Day hint.
LOL – great idea Dara! I hope he takes the hint! 🙂
I just bought a whole bunch of strawberries. I know have a great recipe to use them in. Thanks for sharing!
Hope you enjoy the torte Jen! (It’s the perfect way to use up those strawberries!)
I adore strawberries when baked in a desserts. Great call laying them seed side up because your torte really is quite stunning.
Thanks Renee!
I am going to have to make this for my mom she will love it
Oh, this is basically the method that I use to make a buckle, but I’ve never made one with strawberries before (or fiori di sicilia) – my belly is rumbling, it looks fantastic!
Thanks Heather – Yes – it’s a similar method to a buckle but the cake texture is totally different! Hope you enjoy the recipe!
I’m pretty easy to please if it comes to goodies with strawberries but I must say, this torte takes the cake (pun intended heh). I love that this recipe has a short list of ingredients so I’m super motivated to give this a try this weekend!!
Beautiful and Looks delicious!
Thank you Amy!
What a delicious way to make up some strawberries!
Thanks Colleen! We may be making this recipe for a 3rd time this coming weekend!
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!
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!
Ok, I don’t know what it is but when people make new desserts or a new dinner recipe, there is always something in the ingredients that you don’t even know what it is until you google it. why not just say cane sugar or lemon essence instead of (Fiori di Sicilia and Turbinado Sugar)…as I’m reading this I’m thinking ok never even heard of those never mind want to make this great looking dish now. but now I know what you’re actually talking about I will try it.
I hope you enjoy the recipe Jo! Those substitutions (while not exactly the same) should work just 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 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.
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!