Last week I had a carton of strawberries that was beginning to get a little soft….sounds like the perfect excuse to make a cake, to me! This cake is wonderful during the summer or for those long winter days when you need a little taste of summer. It would also make a great valentine dessert – maybe get creative and arrange the strawberries into a heart? This cake was slightly modified from Smitten Kitchen (surprise, surprise).
Strawberry Cake Ingredients:
6 T. butter (room temp)
1 1/2 c. all-purpose flour
1 1/2 t. baking powder
3/4 c. granulated sugar (plus 2 T. for on top)
1 large egg
1/2 c. milk
1 t. vanilla extract
1 lb. strawberries, hulled & halved (I added some raspberries that I had in the fridge…or see below for other delicious ideas!)
Possible modifications: blueberry & lemon zest, apples or pears (thinly sliced!) & cinnamon, raspberries & choc chips! NOTE: you need to use a 9″ deep-dish pie pan or your cake will overflow!
Directions: Preheat your oven to 350F. In a large bowl beat butter and sugar until pale and fluffy. Mix in egg, milk and vanilla. Add dry ingredients and mix until smooth. Pour into a buttered/greased pie plate (deep dish!) and arrange strawberries on top – cut side down.
If you’re feeling in the valentine spirit maybe make a heart shape. Sprinkle with 2 T. sugar over berries. Bake for 10 mins. and then reduce oven temp to 325F until cake is golden and a tester comes out free of batter (50 mins). Serve with whipped cream or just lightly dusted with powdered sugar.
Sweet and simple.