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!
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- 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
- 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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