Don’t be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear. The strawberry flavor comes from a swirl of jam and a pretty layer of sliced berries on top. Because the strawberries will shrink and sink a bit during baking (how much depends on their size and sweetness), make sure they’re placed shoulder to shoulder on top of the batter.
Recipe information
Yield
Makes one 13x9" cake
Ingredients
Preparation
Step 1
Preheat oven to 350°. Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.
Step 2
Grease a 13x9" pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.
Step 3
Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.
Step 4
Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points. Sprinkle all over with remaining 2 Tbsp. sugar.
Step 5
Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.
Step 6
Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.
Recipe notes
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