The name of this cake says it best – Strawberry Summer Cake! Yes, it is summer and a delicious cake made with the fruits of the season is a must!

Strawberry Summer Cake


• 6 tbsp Butter, Unsalted
• 3/4 cup Wheat Montana Whole Wheat Flour
• 5/6 cup Organic Barley Flour
• 1 1/2 tsp Baking Powder Aluminum Free
• 2/5 tsp Salt
• 11 tbsp Agave Nectar
• 1 egg
• 218 3/4 ml 2% Milk
• 1 tsp Pure Vanilla Extract
• 3 cups Fresh Strawberries


Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). I did not test this with a standard 9-inch pie plate but looking at the margin of space leftover in my deep-dish pan after baking the cake, I suspect you’d be safe. This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though you may have to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Serves: 12
Yield 1 cake

*Recipe and image courtesy of*