Hot Strawberry Cake with Ice Cream
 
Prep time
Cook time
Total time
 
A gorgeous, easy, surprisingly delicious hot yellow cake recipe topped with sweet roasted strawberries and vanilla bean ice cream. A must-make recipe for summertime on the patio!
Author:
Serves: 6-8
Ingredients
Cake Ingredients:
  • 1/2 cup butter
  • 1/2 cup water
  • 1 1/8 cups cake flour
  • 1 cup white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup sour cream
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
Topping Ingredients:
  • 2 pounds strawberries, hulled and quartered
  • 5 tablespoons sugar
  • lemon juice
  • 1 tablespoon cornstarch
  • vanilla bean ice cream
Instructions
  1. Roast strawberries: Preheat the oven to 400 degrees F. Spray a large 9 x 13-inch baking dish with cooking spray. Toss the strawberries with the sugar and spread them out in a single layer in the baking dish. Roast the strawberries for around 30 minutes, tossing a time or two. You're looking for the berries to be slouchy and releasing syrup but not entirely broken down. Remove them from the oven, spritz with lemon juice, and gently toss. Gently drain the berries in a strainer set over a saucepan so that you can thicken the strawberry juice (set the berries aside in a bowl to cool as you do so).
  2. Thicken the sauce: Heat the juice over high heat to bring it to a boil. Remove about 1/2 cup of the berry juice to a small bowl and whisk in the cornstarch. Add this slurry back into the juice, reducing the heat to bring it down to a simmer. Simmer for about 10-15 minutes, whisking constantly, until the sauce is reduced and thickened. Pour the sauce into a bowl (through a fine-mesh sieve if there are any cornstarch clumps) to cool, whisking every now and then to prevent a skin from forming.
  3. Make the cake: Preheat the oven to 375 degrees and prepare a 10-inch oven-safe skillet sprayed with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour, sugar, baking soda, and salt before whisking in the egg, sour cream, almond extract, vanilla extract. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking pan. Bake at 375 degrees for 17-22 minutes or until a toothpick inserted in several places comes out with a few moist crumbs.
  4. Assemble: Gently toss the strawberry sauce in with the roasted strawberries. Hollow out the middle of your hot cake (no judgment if you do this by shoveling it into your mouth) and dump the strawberries and sauce in the middle. Don't fret if they don't stay put in the center -- there are a LOT of strawberries by design. Top with vanilla bean ice cream and serve hot.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2015/06/09/hot-strawberry-cake-with-ice-cream/