I know, I know; again with the strawberries. They’re taking over the yard and the fridge! Not only did they cause me to make an exception for my no-big-pieces-of-meat rule, they’ve now caused me to bake, which regular readers know is not really my bag. But this was pretty darn easy, even for me, and the taste payoff is big. The sweet cake really highlights the tartness of the berries, making it perfect for coffee time or dessert time. It’s almost like a clafoutis; really soft and moist, almost like it’s mixed with custard, but with the structure of a sponge cake. It’s delicious the next day, too, although I admit I can’t attest to the day after that. (And let’s be honest, will you ever need to know?)
