I haven’t been baking too much this summer, but I couldn’t let strawberry season pass without making at least one thing. It was a toss up between two of Claire’s recipes: this fresh Fruit Tart or a simple Strawberry Shortcake.

I had a random day off last week, but only wanted to spend a little bit of time in the kitchen (and the rest of the time by the pool), so the Strawberry Shortcake won out. Or to be technical, the lemon cornmeal cake with strawberries and whipped cream won out.

I’m a big, big fan of this recipe. The cake is very quick to pull together, and the additions of lemon zest and cornmeal make it a bit more interesting than just a plain vanilla cake. Fresh Ontario strawberries get to shine, and copious amounts of whipped cream are never a bad thing. While it’s technically a layer cake, it’s actually just one layer that you torte (or cut in half) which is even better. Just loved everything about this.

Claire has a new book coming out in the fall, so I’m excited to keep making more of her recipes and posting about them here!

You can find the ingredient listing + directions in Claire’s video here!

More Planet Byn x Dessert Person posts here!

Note: I ordered a gigantic 3lb box of Diamond Crystal Kosher Salt online, but if you don’t have it, just use regular salt and cut the measurement in half for these recipes.