Throw Away Your Kitchen Scale: This "12-Spoon" Strawberry Cake Is a Total Summer Game-Changer

If you are completely over complicated baking recipes but still want a killer dessert for a family dinner, this shortcut is about to be your new go-to. You just mix the basic batter, toss in a bunch of fresh strawberries, and finish it off with cool dollops of cream cheese and a dusting of powdered sugar.

Here’s what you need: 3 large eggs, 12 tablespoons of sugar, 12 heaping tablespoons of all-purpose flour, 12 tablespoons of milk, 12 tablespoons of neutral vegetable oil, 2 teaspoons (10g) of baking powder, 1 teaspoon of vanilla extract, a pinch of salt, 9 oz (250g) of fresh strawberries, 5 oz (150g) of cream cheese or brined curd cheese, and 2 tablespoons (20g) of powdered sugar. For that ultimate crispy streusel crumb, grab: ⅓ cup (40g) of flour, 3 tablespoons (40g) of sugar, and 2 tablespoons (30g) of cold unsalted butter.

To whip up the smooth batter base, crack your eggs into a large mixing bowl, add the 12 tablespoons of sugar, and toss in a tiny pinch of salt. Beat vigorously until the mixture is light and frothy, then pour in the 12 tablespoons of milk and 12 tablespoons of vegetable oil, stirring until completely combined. Sift in your 12 heaping tablespoons of flour, baking powder, and vanilla, folding gently until you have a perfectly smooth, lump-free batter.

Rinse your strawberries, pat them completely dry with a paper towel, and chop them into plump, rustic bite-sized chunks. Toss the berry pieces in a tiny spoonful of extra flour — this clever trick keeps them from sinking to the absolute bottom of your pan — and fold them gently into the thick batter.

To prep your crispy streusel topping, toss the cold butter, sugar, and flour into a separate small bowl. Use your fingertips to quickly rub the ingredients together until it transforms into a texture resembling coarse, damp sand.

Line a 9-inch (22–24 cm) cake tin with parchment paper and pour the berry-loaded batter evenly into the form, smoothing out the top with a spatula. Shower the entire surface generously with your buttery streusel crumbs.

Pop the tin into a preheated oven at 350°F (180°C) and bake for about 35 to 40 minutes until the crumb topping is beautifully golden-brown and a toothpick inserted into the center comes out clean. Let the cake cool down slightly on the counter. Right before you slice it up for the table, drop rustic little dollops of cool cream cheese over the warm crust and give the whole masterpiece a light, snowy dusting of powdered sugar.