Wednesday, June 5, 2013

{light and delicious} Strawberry Cake

Strawberry season is in full swing here in Pennsylvania and it makes me so happy.  They are a family favorite.  After strawberry picking yesterday, the girls and I made a light and delicious strawberry cake.

I make this cake every summer because it is simple and I always have the ingredients on hand.  I love the cake plain, but it is great with ice cream too.

Strawberry Cake
adapted from Martha Stewart 

6 tablespoons unsalted butter, softened
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
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl and mix until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla. Gradually mix in flour mixture. Transfer batter to 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 for 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 45 minutes. Cool, serve and enjoy. 

Do you have a favorite strawberry cake recipe? 

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