This elegant Strawberry Cake, attributed to Lee Bailey, is a delightful twist on traditional strawberry shortcake. Instead of serving biscuits on the side, the cake bakes directly over fresh strawberries, creating a tender, sponge-like base that absorbs the berry juices as it cooks. The topping is a light, airy meringue made from whipped egg whites, sugar, and cream of tartar, which adds a sweet, crisp contrast to the soft fruit. It’s a nostalgic dessert that feels both indulgent and homestyle. Perfect for summer picnics, family gatherings, or any occasion where you want to highlight the season’s best berries. Serve warm or at room temperature for the best texture.
Strawberry Cake Lee Bailey
Description
This elegant Strawberry Cake, attributed to Lee Bailey, is a delightful twist on traditional strawberry shortcake. Instead of serving biscuits on the side, the cake bakes directly over fresh strawberries, creating a tender, sponge-like base that absorbs the berry juices as it cooks. The topping is a light, airy meringue made from whipped egg whites, sugar, and cream of tartar, which adds a sweet, crisp contrast to the soft fruit. It&# 226;ÂÂs a nostalgic dessert that feels both indulgent and homestyle. Perfect for summer picnics, family gatherings, or any occasion where you want to highlight the season's best berries. Serve warm or at room temperature for the best texture.Ingredients
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Butter an 8 or 9-inch springform pan thoroughly.
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Place the hulled strawberries in the bottom of the prepared pan and sprinkle with 1/2 cup of the sugar. Set aside.
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In a small bowl, beat the melted butter with the egg yolks and vanilla until well combined.
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In a separate large bowl, beat the egg whites with cream of tartar until stiff peaks form.
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Gradually beat the remaining 1 cup of sugar into the egg whites, continuing to beat until the mixture is stiff and glossy.
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Gently fold the sifted flour into the egg white mixture in four additions, alternating with the egg yolk mixture, until just combined.
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Pour the cake batter evenly over the strawberries in the pan.
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Bake for 1 hour at 325 degrees F (163ðC), or until the top is golden brown and a toothpick inserted into the cake part comes out clean.
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Remove from oven and let cool in the pan for 10 minutes.
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Carefully remove the springform ring.
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Spoon the accumulated strawberry juices over the cake. Top with chilled whipping cream and strawberry preserves if desired.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 631.6kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 2.1g11%
- Cholesterol 8.1mg3%
- Sodium 109.6mg5%
- Total Carbohydrate 138.8g47%
- Dietary Fiber 2.5g10%
- Sugars 91.9g
- Protein 11.9g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This dessert is essentially a baked strawberry shortcake. The strawberries cook in the oven, releasing juices that flavor the cake from below.
Ensure egg whites are completely free of yolk for the best volume in the meringue topping.
The recipe mentions adding salt to the egg whites, but none is listed in the ingredients. A pinch of salt can be added to enhance flavor if desired.
Some cooks find the addition of preserves to the whipped cream topping unnecessary, as the cake is already sweet. Feel free to omit if you prefer a lighter finish.
Best served warm or at room temperature. Store leftovers covered in the refrigerator for up to 2 days.
