As you can see, I’ve been on a huge berry baking binge. The fresh strawberries, blueberries, and raspberries are all over the grocery markets and they are near impossible for me to resist. And why should I? I love the taste of sweet berries just by themselves and they’re even better on top a fantastic baked dessert or snack.
I have to give my husband credit for choosing this recipe. I actually gave him a choice as I was contemplating dessert for our small Easter get together. I asked him if he preferred a chocolate or a fruit dessert, knowing full well that he’s a choc-a-holic and fully expecting him to choose the former. I was surprised when he told me he felt like fruit and strawberries sounded delicious. Done deal!
I said previously that I basically love fruit in any form and this strawberry cake is no exception. From the modest ingredients to the longer baking time, I anticipated this cake to turn out firmer like shortcake and that’s exactly what happened. The cake is made sweeter from the fresh strawberries that are baked in and has the most delightful sugar crusted top. It’s simple dessert perfection and something to grace the menu all Summer long!
Adapted from Martha Stewart.com
Makes: a 9-inch cake, Difficulty: Beginner
- 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 1 1/2 tablespoons granulated sugar
- 1 egg
- 1/2 cup milk or cream
- 1 teaspoon vanilla extract
- 16 ounces strawberries, hulled and halved
Preheat oven to 350 degrees F. Butter a 9-inch pie plate. Sift flour, baking powder, and salt together in a medium bowl. Set aside.
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 butter pie place. Arrange strawberries on top of batter, cut sides down and as close together as possible (they will separate during baking). Sprinkle remaining 1 1/2 tablespoons sugar over berries.
Bake cake for 10 minutes. Reduce oven temperature to 325 degrees F. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on wire rack. Cut into wedges and serve.
Note: This cake stores well at room temperature, loosely covered, up to 2 days.