1 2/3 cups granulated sugar
1 1/4 cups (2 1/2 sticks/10 oz/283g) unsalted butter, at room temperature, cut into small pieces
2 tablespoons kirsch or other fruit liqueur
2 1/2 cups all-purpose flour
1 tsp. baking powder
Pinch of salt
1 1/2 cups fresh strawberries, cleaned, hulled and chopped
2 cups fresh whole strawberries, cleaned and hulled
Confectioners' sugar, for dusting
Preheat oven to 325°F (160°C). Butter and flour a 10 or 12 cup bundt or heart shaped* (bundt style with hole in the middle) cake pan.
In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 tablespoons of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.
In another bowl, combine the 1 1/2 cups (chopped) stawberries with the remaining 2 tablespoons of flour. Toss to coat the strawberries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter.
Pour the batter into the prepared pan and level top with a rubber spatula. Bake in preheated 325 degree F (160 C) oven until a wooden skewer inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 20 to 25 minutes. Unmold the cake onto the rack and let cool completely.
Fill the center of the cake with the remaining 2 cups (whole) strawberries. Dust the cake with confectioners' sugar.
Makes 10-12 servings.
I used the Elegant Heart Cake Pan made by Nordic Ware to make this cake in. It can be purchased online at Amazon.com, Williams-Sonoma.com, Sur La Table, and many other cookware and bakeware stores on the internet. It may also be purchased at many department stores such as JCPenney's.
Photograph taken by Diana Baker Woodall© 2005
Date: February 14, 2005