Strawberry Summer Cake

IMG_3952

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

7 responses to “Strawberry Summer Cake

  1. Ohh, this looks lovely and delicious! I definitely have to try it, I love strawberries!

  2. Beautiful picture there 🙂
    And it sounds yumm.. Have to try this out!

  3. Jen

    After a day at the beach, Ben and I made this cake. DELICIOUS!! Ben said, “Claire’s mom is such a good cook, she should be on TV”! It was great and easy enough for even me to get right 🙂

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