Recipe: Strawberry Summer Cake from SmittenKitchen.com
The cake will keep at room temperature for up to two days, loosely covered. But chances are good you won’t have much left to keep once you’ve pulled this beauty out of the oven.
- 6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie pan or 9-inch deep-dish pie pan, This cake would also work in a 9- or 10-inch springform or cake pan.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes, then reduce oven temperature to 325 degrees and bake cake until golden brown and a tester comes out free of wet batter, about 50 to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
This recipe was adapted by Jessica Webster and originally posted on AnnArbor.com on June 9, 2011.