Southern Snacks Cookbook

The Southern Sympathy Cookbook

I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Strawberry Ginger Cake

Strawberry Ginger Cake

Strawberries ring in the start of the canning season for me. I get so excited, I buy quarts and quarts. Which means I sometimes end up with some surplus after I make jars and jars of jam, more than I can eat on my own. So I look for simple, quick ways to use them creatively. I love baking with strawberries that bleed sweet pink juices into the finished product and give a nice pop of berry in every bite. I keep this recipe in my back pocket for those extra strawberries, sure. But now I also make it for its own merits, as a treat for myself or to share with friends and family.

I adapted this super simple cake from a recipe that used raspberries. I figured it needed a little oomph, but I didn’t want to go with the typical vanilla or lemon zest. I love sweet tender chunks of zingy crystallized ginger which make a lovely complement to strawberries that’s a little unexpected. On its own, this cake is sweetly simple, perfect for breakfast or an afternoon tea or snack. It makes a lovely dessert as well – add a dollop of sweetened whipped cream or make a simple glaze of powdered sugar and milk and sprinkle a few pieces of the crystallized ginger over the top; you could even top it with a simple cream cheese frosting. I have loved serving it on my grandmother’s floral cake plate for a beautiful spring table.

Strawberry Ginger Cake

Strawberry Ginger Cake

3 large eggs at room temperature

¾ cup granulated sugar

1 1/3 cups all-purpose flour

½ teaspoon ground ginger

¼ cup diced crystallized ginger

10 ounces fresh strawberries, halved or quartered

Preheat the oven to 400°. Spray a 9-inch cake pan with baking spray and line the bottom with parchment paper.

Beat the eggs and the sugar together in the bowl of a stand mixer at medium high until light and fluffy and pale in color, about 3 to 5 minutes. Lower the speed and beat in the flour and ground ginger until completely combined. Beat at high speed for 5 seconds.

Fold the crystallized ginger and strawberry pieces into the batter with a spatula, then spread the batter evenly into the prepared pan. Bake for 5 minutes at 400°, then lower the heat to 350°and cook for 25- 30 minutes until golden and firm and a tester inserted in the center comes out clean. Cool in the pan.

Serves 8

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1 comment to Strawberry Ginger Cake

  • Looks wonderful! I’ve copied off the recipe and hope to try it during strawberry season! Love the old, decorative plate. I have a bunch of various plates and bowls and covered vegetable dishes from my two grandmothers also, plus some from my mother-in-law. I love using them whenever I can. Some were embellished with hand-painted edges (at home) in liquid gold – I guess that was a “thing” to do back about 1900 or so, and one of my grandmothers loved to invite lady friends for cake and coffee on a weekday afternoon, but it was a kind of event.

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