Easiest Strawberry Cake
I was inspired by the Great British Bake Off which recently debuted in America. After running across a great strawberry cake recipe, I knew I had to whip it up since I can still find great fresh berries. I had all the other needed ingredients as it is a fairly simple vanilla batter. I realize I could have replaced the strawberries with another fruit or even frozen, but I have always been a fan of fresh strawberries and had a hankering for them after gawking over the picture on onceuponachef.com where I found the recipe (although it was originally published in Martha Stewart). I made a second cake using fresh farmers market peaches and brought it to the cooking club. Since the fruit shrinks a bit while cooking I recommend packing the top with more fruit than you think is possible.
I followed the recipe exactly (using almond milk of course)
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened, plus more for greasing the pan
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (low fat is fine)
- About 3/4 pound strawberries, hulled and halved
Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)
Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan — that’s ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Note: Cake can be stored at room temperature for several days, loosely covered.