The scent of rosemary and sweet strawberries all in one summer cake. This pretty Strawberry Rosemary Cake is too good to be true!
I know I’ve said this before, and I’ll say it again — just because it’s made in a bread pan, doesn’t necessarily mean it should be called “bread.” You could call this recipe bread, but who would you be kidding?
I mean, c’mon it’s cake! And “muffins” — don’t even get me started. 😉
Inspiration for Strawberry Rosemary Cake
It’s that time of year when strawberries are becoming sweeter and sweeter. I can’t get enough — seriously, every Sunday I pick up three baskets at the Farmer’s Market, and by the next morning they’re gone.
(Sure, four of us live here, but I’m responsible for their quick disappearance.)
I rarely cook with strawberries because they’re pretty perfect as they are, but I absolutely love rosemary with them.
It’s a match made in heaven, and cakes with rosemary are unexpected and incredibly delicious! You must make this cake and experience the delicious blend of flavors.
That said, if rosemary and/or strawberries aren’t your thing, don’t fret. You can still make a delicious summer cake with berries and herbs.
A few more fresh herb and berry cake ideas:
- Thyme and Blueberries.
- Basil and Blackberries.
- Mint and Strawberries.
- You can even use a mix of different berries and herbs, or a combination of anything in between.
When to Serve it
- I really love this Strawberry Rosemary Cake in the morning with my coffee.
- Of course it’s equally as lovely for an after dinner dessert. Especially warmed slightly and served with a scoop of vanilla bean ice cream on top.
- And hey, I’d even have it for afternoon summer snack — perhaps with a cold glass of My Mom’s Meyer Lemonade. Oh, how lovely that would be.
I give you permission to eat it anytime. 😉
Enjoy every last bite of this Strawberry Rosemary Cake!
Strawberry Rosemary Cake Recipe
- 1⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ cup plus 1 tablespoon golden brown sugar, divided
- ½ cup olive oil
- 2 teaspoons vanilla extract
- 1¾ teaspoon finely chopped fresh rosemary, washed and dried
- ½ teaspoon salt
- 2 large eggs
- 1 tablespoon boiling water
- 1¼ cup strawberries, washed and dried, cut into approximately 1/4-inch thick slices
- Preheat the oven to 350°F, and line an approximately 8 1/2-inch loaf pan with parchment paper. (Use a large piece that will cover all 4 sides and cut slits in each corner so that it will lay flat.) Set aside.
- In a large mixing bowl, combine the flour and baking soda. Make a well in the center and set aside.
- In a medium-sized mixing bowl, add 3/4 cup of the sugar, oil, vanilla, rosemary and salt. Mix until smooth. Then whisk in the eggs until they're completely blended in.
- Pour the wet ingredients into the well in the dry ingredients and mix only until combined -- just until you no longer see any dry spots.
- Fold in the boiling water. Once it's blended in, fold in 1 cup of the sliced strawberries.
- Pour the batter into the prepared pan, and arrange the remaining ¼ cup of sliced strawberries on top, pressing them lightly into the batter.
- Sprinkle the remaining 1 tablespoon of sugar evenly on top, and bake in the preheated 350°F oven until the cake becomes solid and looks completely dry. It should no longer jiggle if you move the pan, and a toothpick should come out clean when stuck in the center -- about 1 hour. (If the top is getting too dark before it's fully cooked, very loosely cover with foil for the remaining cooking time.)
- Let the cake rest in the pan for at least 20 minutes or so. (It will sink slightly in the center -- that's okay.)
- Use the parchment paper surrounding the cake to carefully lift it out of the pan. Wait about an hour before slicing.