This weekend we celebrated my friend Tracy’s birthday with a little barbeque at a friends house. I was looking for a simple cake to bring for our celebration when I stumbled onto this Strawberry Cake. Strawberries are in season and I thought they would go great with our meal.
It is an easy cake to put together and is in the oven within minutes.
The cake was a hit. Halle, my goddaughter went back for seconds and even Tracy snuck a second bite. We decided it would also be great with coffee in the morning. I might even throw in some lime zest to add an extra zing.
Martha Stewart Online
Makes one 10-inch cake.
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.