How a simple strawberry sprinkled cake became my go‑to dessert

Unsurprisingly, making a sprinkled cake with strawberries involves pouring the ingredients into a baking form. Then, top it with some butter and pop it into the oven. Even though it may sound wild, there is a method to it. Be sure to note down this recipe. It will prove helpful more than once.

Making a sprinkled cake is a breeze. If it weren’t for the fact that we’re dealing with a hot oven, you could even trust a child to prepare this dessert. In one bowl, mix the dry ingredients; in the other, place the prepared (washed and hulled) fruits – in this case, strawberries.

What’s next? The trick is to cover the bottom of the baking tray with one layer of half of the dry ingredients. The next layer is the fruits, followed by the second part of the dry ingredients. On top, place the butter in pieces. That’s it. The sprinkled cake should stay in the oven for about an hour. The result? It’s delicious!

Ingredients:

• 400 grams of strawberries,
• 2 cups of oatmeal,
• 200 grams of cold, hard butter,
• ½ cup of all-purpose flour,
• ½ cup of semolina flour,
• ½ cup of semolina,
• ½ cup of sugar,
• 2 teaspoons of baking powder,
• powdered sugar for decoration.

Preparation:

1. Wash the strawberries thoroughly and hull them. Cut larger fruits in half.
2. Mix the oatmeal with the all-purpose flour, semolina flour, semolina, sugar, and baking powder. Divide the mixture into two parts.
3. Generously grease a baking sheet or springform pan with butter and sprinkle half the ingredients. Smooth the ingredients with your hands to form an even layer.
4. Place the strawberries on the dry ingredients and cover the entire contents with the remaining dry ingredients.
5. On top of the cake, arrange the butter cut into thin slices.
6. Bake the cake for around 50 minutes at 180°C (top and bottom heating).
7. Before serving, dust the sprinkled cake with powdered sugar.