Roasted Strawberry-Rosemary Cake

Here comes summer!

It truly feels like summer when you are outside with family, barbecuing juicy meats and tender vegetables, with the best part of warm-weather dining, comes at the end of the meal: dessert!

This Roasted Strawberry-Rosemary Cake starts with a moist, buttery, rich cake, that overflows with a combination roasted strawberries, and savory rosemary. The rosemary is subtle addition, and secondary to the intense flavor of the strawberries to this delicious cake.

Quick and easy to baked in a pie pan, always a summertime hit!

See ya in the kitchen!


1 lb  fresh strawberries
3 tablespoons + 1 1/2 teaspoons  sugar
Pinch  sea salt or kosher salt
2 teaspoons vanilla
2 sprigs fresh rosemary or 1 tablespoon, chopped, fresh
2 tsp  lemon juice

Preheat oven to 425F (218C). Rinse, pat dry, hull and halve strawberries.

In a bowl, toss together strawberries, sugar, salt, and vanilla extract. Transfer the strawberry mixture to a baking pan. Add rosemary sprigs to baking pan and lightly mix to combine.

Place baking pan into the oven and roast strawberries for 10 – 12 minutes. Strawberries should be tender, but not mushy. Remove from oven and set on cooling rack to cool. Once cool, drizzle in 1 tsp of lemon juice and then carefully pour the roasted strawberry juices into a bowl. Add 1 tsp lemon juice to the bowl and mix together the juices and strawberries.

For the Cake:


  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk or buttermilk
  • 2 teaspoons pure vanilla extract


  • Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  • Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla
  • Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, (reserving 1/3 cup to add on top when baked.) Sprinkle 2 tablespoons sugar over berries.
  • Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Before serving, add the reserved strawberry on top, or with each serving.Cut into wedges and enjoy!

3 Comments Add yours

  1. John says:

    Yay! The Sunday Crumble is back! Can’t wait for the new surprises every week. Yippee!
    I’m visualizing a professional wrestling event, and announcer comes on and yells out “Let’s get ready to CRUMBLLLLLLLLEEE!!!!!” and everyone gets excited to put their apron on!

    Thanks, I may use that!!!


  2. says:

    Oh  boy nothing like fresh Jersey Strawberries !!!!   This sounds like an unlikely go-together but looks delicious!
    Yes Mo, straight from my garden ❤️


  3. Judi says:

    Looks delicious! Welcome back Sunday Crumble!
    Oh thank you! It took a pandemic to do it!! All is well here, I hope the same for you and your family.


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