Lucky me, I actually got to taste this strawberry cake before I made it in my own kitchen because a lovely co-worker made one a few weeks ago.
The recipe is from Smitten Kitchen, and it is so easy. Eleanor helped me, and even with a few spills, the cake came out wonderfully moist and not too sweet. And it has strawberries, so it’s healthy, right?
Actually, Eleanor ate only the strawberries and left the cake behind. They were that good. Be sure to lean over and inhale when you cut into this cake because that aroma is the essence of summer.
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°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
Whisk flour or flours, 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. Sprinkle remaining 2 tablespoons sugar over berries.
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. Let cool in pan on a rack.