Do not be shocked at how rapidly this olive oil and cornmeal-enriched sheet cake will vanish. The strawberry taste originates from a swirl of jam and a quite layer of sliced up berries on top. Due to the fact that the strawberries will sink a bit and diminish throughout baking (just how much depends upon their size and sweet taste), ensure they’re put shoulder to carry on top of the batter.

Components

• 8 oz. strawberries, hulled, very finely sliced lengthwise
• 1 cup plus 3 Tablespoon. sugar, divided, plus more for pan
• Kosher salt
• 3/4 cup extra-virgin olive oil, plus more for pan
• 1 1/2 cups (180 g) all-purpose flour
• 1/2 cup (60 g) fine-grind cornmeal
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 3 big eggs
• 2 big egg yolks
• 1/2 cup plus 2 Tablespoon. sour cream
• Carefully grated passion of 2 lemons
• 3 Tablespoon. fresh lemon juice
• 2 tsp. vanilla extract
• 1/2 cup strawberry jam (ideally Bonne Maman)

Preparation

• Preheat oven to 350 °. Carefully toss strawberries, 1 Tablespoon. sugar, and a pinch of salt in a medium bowl. Let sit, stirring periodically, till prepared to utilize.

• Grease a 13×9″ pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Kindly spray pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.

• Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Blend eggs, egg yolks, sour cream, lemon passion, lemon juice, and vanilla in a big bowl till well integrated. Include dry components to sour cream mix and blend carefully to integrate. Utilizing a spatula, slowly fold in 3/4 cup oil up until batter is homogenous and smooth with all of the oil integrated.

• Scrape batter into ready pan and spread uniformly. Utilizing a little spoon, dollop jam onto surface area. Utilizing a butter knife or little balanced out spatula, carefully swirl jam into batter. Organize scheduled strawberries on top of batter in even rows, touching at best points. Spray all over with staying 2 Tablespoon. sugar.

• Bake cake up until increased and deeply bronzed without any wet areas in the center and a tester placed into the center comes out tidy, 40 – 45 minutes.

• Do Ahead: Cake can be made 4 days ahead. Cover with foil and shop at space temperature level.