Summer Strawberry Cake

Servings: One 9-inch cake, 8-10 servings

Prep Time: 15 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off

1-1/2 teaspoons baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, softened, plus more for greasing the pan

1 cup plus 2 tablespoons sugar, divided

1 large egg

1 teaspoon vanilla extract

1/2 cup milk (low fat is fine)

About 3/4 pound strawberries, hulled and halved

Instructions

Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)

Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.

Note: Cake can be stored at room temperature for several days, loosely covered.

(Adapted from Martha Stewart Living (June 2005))

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