Strawberry Snacking Cake

Don't be surprised at how quickly this olive oil and cornmeal-enriched sheet cake will disappear. The strawberry flavour 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.

8 oz strawberries, hulled, thinly sliced lengthwise
1 cup + 3 Tbsp. sugar, divided
kosher salt
¾ cup extra-virgin olive oil
1½ cups all-purpose flour, unbleached (180 g)
½ cup fine-grind cornmeal (60 g)
½ tsp. baking powder
½ tsp. baking soda
3 large eggs
2 large egg yolks
½ cup + 2 Tbsp. sour cream
2 lemons, freshly zested
3 Tbsp. lemon juice, freshly squeezed
2 tsp. pure vanilla extract
½ cup strawberry jam (preferably Bonne Maman)

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). 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.

Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.

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.

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.

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.

Makes one 13x9" cake.

Do Ahead: Cake can be made 4 days ahead. Cover with foil and store at room temperature.