Strawberry Torte

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.

Strawberry Torte

• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 6-8 servings

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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 (optional)
• 1 cup all-purpose flour
• 2 cups fresh strawberries, cut into ¾ inch dice
• 2 tablespoons Turbinado Sugar

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Instructions

1. Preheat oven to 350 degrees.
2. In the bowl of a stand mixer, cream butter until light and fluffy.
3. Add sugar, baking powder and salt and beat until well creamed.
4. With mixer running, add one egg at a time and mix to combine. Scrape bowl and mix again.
5. Add vanilla and optional Fiori di Sicilia and mix to combine.
6. Add flour and mix on low until a thick, almost dough like batter is formed.
7. Spray a 10 inch low rimmed cake pan with pan spray and pour in batter. Spread batter to edges.
8. Place the two cups of cut up berries over top, seed side up.
9. Sprinkle the Turbinado sugar over the top and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
10. Serve warm or at room temperature.

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