Strawberry Cake
Well, I bought a shit-ton of fruit at Costco. Yeah, I know that’s not a technical amount, but it gives you a good visual. I have been looking at strawberry recipes and this one from Smitten Kitchen looked delicious. I’ve never been disappointed with her recipes, so I know it would be great. She didn’t disappoint. This cake tasted fluffy, fresh, and delicious. It’s not heavy like a chocolate cake and a nice summery taste. The only thing I recommend is more strawberries. When you get a piece with strawberries, it is like heaven in your mouth. She says not to double layer, but I think I disagree with her. Next time I will definitely add more.
Oh, and side note, your kitchen will smell sooooo gooood!!! I wanted to yank it out of the oven before it was done because it smelled so good!
INGREDIENTS
- 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
DIRECTIONS
1. Preheat oven to 350°F.
2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan
3. Whisk flour or flours, baking powder and salt together in a small bowl.
4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.
5. Mix in egg, milk and vanilla until just combined.
6. Add dry mixture gradually, mixing until just smooth.
7. Pour into prepared pie plate.
8. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer
9. Sprinkle remaining 2 tablespoons sugar over berries.
10. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.)
11. Let cool in pan on a rack.
12. Cut into wedges. Serve with lightly whipped cream.
