Last night I made this strawberry cake from Smitten Kitchen. It was the most delicious thing I have baked in a long long time. It’s a little sweet, so one piece is probably sufficient (thank goodness, or I would be gaining back the baby weight I have tried so hard to lose). I think we’re going to be eating a lot of this cake this summer. It would be delicious with blueberries or any kind of fruit, really. Yum!
Strawberry Summer Cake
1/2 cup butter, softened
1 cup + 1 tablespoon sugar, divided
1/2 cup milk
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 pound strawberries, hulled and cut in half
Preheat the oven to 350. Grease a 9 inch pie plate or 9 inch cake pan and set aside. In a large bowl or the bowl of a stand mixer, beat together the butter and 1 cup sugar, until light and fluffy. Add the egg, milk, and vanilla, and beat until smooth. Add the flour, baking powder, and salt, and mix until just combined. Spread the cake batter in the prepared pie plate. Arrange the strawberries, cut side down, on top of the batter, spacing them close together (it’s okay to overlap a little if you run out of room). Sprinkle with the remaining 1 tablespoon sugar. Bake then cake for 10 minutes, then reduce the heat to 325. Bake an additional 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the cake comes out clean.