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Strawberry

Strawberry made with a glossy ruby strawberry topping that soaks into a soft, pillowy base for a bright, refreshing bite. The natural fruit acidity balances the sweetness with a rich, spoonable glaze.
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Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 2 lb fresh strawberries hulled and sliced
Glaze
  • 0.33 cup granulated sugar adjust to taste
  • 1 tbsp lemon juice fresh for best brightness
  • 1 tbsp cornstarch for thickening
  • 2 tbsp water to dissolve cornstarch
  • 1 tbsp unsalted butter adds sheen
Base
  • 1 cup flour all-purpose
  • 0.5 cup milk any kind works
  • 0.5 cup granulated sugar for the base
  • 1 tbsp baking powder for lift
  • 2 large eggs room temperature
  • 1 tsp vanilla extract for flavor
  • 0.25 cup vegetable oil keeps the base tender
  • 0.25 tsp salt to balance sweetness

Equipment

  • 1 sheet pan

Method
 

Prep the base
  1. Heat the oven to 350°F and grease a sheet pan so the base releases cleanly with no sticking.
  2. In a mixing bowl, whisk flour, baking powder, sugar, and salt until evenly combined for consistent lift.
Mix and bake
  1. Whisk eggs with milk, vanilla, and vegetable oil until smooth, then combine with the dry ingredients just until no dry streaks remain.
  2. Spread the batter evenly on the sheet pan and bake for 25-35 minutes, until the center springs back when lightly pressed and the top looks set and lightly golden.
Make the glossy ruby glaze
  1. Slice the strawberries and set aside while you dissolve cornstarch in water to ensure the glaze thickens without lumps.
  2. In a saucepan over medium heat, cook strawberries with sugar and lemon juice for 8-12 minutes, stirring until they release juices and soften.
  3. Stir in the cornstarch slurry and cook 1-2 minutes more until glossy and thick enough to coat a spoon, then turn off the heat and whisk in butter for extra sheen.
Glaze and serve
  1. Poke gentle shallow holes across the warm base and spoon the hot ruby glaze over the top so it soaks in for a juicy, pillowy texture.
  2. Let cool 10 minutes before slicing so the glaze sets slightly and stays glossy rather than running.

Notes

Pro tip: keep the glaze hot when you pour it—warm base + hot topping helps it seep in evenly for that ruby, glossy look. Refrigerate leftovers in a covered container up to 3 days; freeze the baked base up to 2 months (add fresh glaze after thawing for best gloss). For a dairy-free swap, use a plant milk and replace butter with a dairy-free butter or omit it for a slightly less shiny finish.