The strawberries at the market this weekend were gorgeous. I initially thought of baking a pie to follow our burgers and ribs – however, being short on time to make and chill pie dough, I decided on a cake instead. This is my go to recipe, besides the strawberries, the ingredients here are simple pantry staples. Quick to mix, the results are heavenly – the strawberries get all jammy and the texture of the cake is light. This is sure to be your heavy in rotation summer cake!
- 6 tablespoons butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 lb. strawberries
- 2 tablespoons granulated sugar
- Preheat oven to 350º. Grease a 10″ pie pan or a 9″ deep dish pie pan, set aside.
- In a large bowl, cream butter and sugar until fluffy and light in color. Add in egg, milk, and vanilla. In a small bowl, whisk flour, baking powder, and salt. Add flour mixture to butter/sugar in batches, mixing until smooth.
- Pour batter into prepared pan, smooth the top with a spatula. Hull the strawberries, and cut in half. Arrange strawberries cut side down on batter as close as possible, covering the pan. Sprinkle with 2 tablespoons of sugar.
- Bake at 350º for 10 minutes, then turn oven down to 325º and bake for an additional 50 to 60 minutes, testing with a toothpick.
