A couple weeks ago, I found myself with two pints of strawberries that had jumped into my buggy at Publix. They were 2 for $5, and a beautiful, deep red. The problem was that they weren’t all that sweet and delicious, as I hoped they would be. Naturally, I started looking for something to BAKE with them.
I picked this recipe because not only did it look simple and tasty but I had all the ingredients on hand. This is a keeper in my house — I can only imagine how wonderful it will be with juicy, sweet berries in another month. I plan to try with blueberries, blackberries and raspberries too. The possibilities are endless!
The recipe says this cake will last 2 days covered on the counter, but I can promise you it won’t take that long before it’s devoured.
via Martha Stewart
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 2 tablespoons sugar
1 large egg
1/2 cup milk (I used skim)
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 9.5 or 10-inch pie plate.
Sift flour, baking powder, and salt together into a medium bowl. (I skipped the sifting part – don’t tell Tina. I was going for EASE.)
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. Mix to combine and pour batter into buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible.
Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.
- As the cake bakes and rises, the strawberries will separate like you see in the picture above. The next time I make this, I will jam more berries into the top of the cake.
- I accidentally overbaked this cake just a smidge. Whoops.
- Surely I’m not the only one that cannot add flour to the bowl of my mixer without getting flour everywhere? Tell me it isn’t so.
Now I want to make cake again,