The scent of rosemary and sweet strawberries all in one summer cake. This pretty Strawberry Rosemary Cake is too good to be true!
*Makes 1 approximately (8 1/2-inch) loaf cake.
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 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.
Fold in the boiling water. Once it's blended in, fold in 1 cup of the sliced strawberries.
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.)