Simply Strawberry Cake
An easy, completely delcious cake made with a pound of fresh strawberries
Ingredients
- 1 & 1/2 cups all-purpose flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) butter unsalted, room temperature
- 1 cup granulated sugar plus 1 tablespoon, divided
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound (454g) fresh strawberries hulled and halved
- confectioner's sugar for sprinkling, optional
Instructions
- Preheat oven to 350 degrees Fahreneheit (177 degrees Celsius). Butter a 9 inch deep dish pie pan (or 10 inch regular pie pan) and set aside.
- In a small bowl, sift together the flour, baking powder and salt. Set aside.
- In a large bowl, combine the butter and the sugar. Using a hand-held mixer or stand mixer, beat on high speed until light and fluffy, and pale in colour (about 3 minutes). Add egg, milk and vanilla and mix until just combined. In two additions, add the dry mixture to the wet mixture, beating on low speed until just combined.
- Pour mixture into prepared pie pan. Arrange the strawberries on top, cut side facing downwards, in a single layer. You will have to pack them very tightly together to make them fit, and possibly overlap some of the strawberries. Sprinkle remaining 1 tablespoon of sugar over the strawberries.
- Bake the cake for 10 minutes, then reduce the temperature to 325 degress Fahrenheit, and bake cake until golden brown, for 50 to 60 minutes, or until a toothpick inserted into the centre comes out clean (disregarding any gooey strawberry bits). Place cake on a wire rack to cool. Once cool, cut into slices and sprinkle with confectioners sugar. Optional: serve with whipped cream or ice cream.
Notes
Cake is best eaten the same day it is made, but can be kept at room temperature loosely covered for up to 2 days. Do not store in an air-tight container, as cake will become mushy.