More glorious strawberries. The “Strawberry Snacking Cake,” from the June 2019 issue of Bön Appetit, includes sugar and olive oil and flour and cornmeal and eggs and lemon zest.

Informality and a 13-by-9-inch pan seem to be what qualifies this cake as, specifically, a “snacking cake.

First, toss the sliced strawberries with a bit of sugar and “stir occasionally.” They glisten.

Zesting two fat lemons gave me lots of zest. The combo of lemon and strawberries smells incredible. The scent transports you closer toward the true meaning of life.

Adding a generous ¾ cup of olive oil to the already-eggy cake batter makes it smooth and slick, like pancake batter.

Once the cake is in the oven, you’ll smell the strawberries baking. Yum. I baked for 40 minutes, until “deeply bronzed” and with “no damp spots.”

Taste the sweet strawberries and the sour cream. It’s a sticky, lovely, snacking cake.