After picking TONS of strawberries and making our strawberry jam, cookies, and pancakes…..I looked at all sorts of enticing strawberry recipes before deciding how to use my last berries. Such a hard decision! 🙂 I’m glad that I chose this simple cake. It is LOADED with berries, has an amazing batter, and bakes with a crispy sugar topping. The whole family LOVED it! This recipe was adapted from Martha Stewart Living, via SmittenKitchen. We skipped the whipped cream and it was perfect.
- 6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups (188 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
- 1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
- 1 large egg
- 1/2 cup (118 ml) milk
- 1 teaspoon (5 ml) vanilla extract
- 1 pound (450 grams) strawberries, hulled and halved
- fresh whipped cream, optional
- Preheat oven to 350°F (180°C). Butter a 10-inch pie pan, a 9-inch deep-dish pie pan (what I used), or a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
- Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes (on convection for a 9-inch deep-dish pie pan) to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream, if desired.
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered.