Summer Strawberry Cake

I started following a food blogger named Smitten Kitchen about 6 months ago and one of the things I like about her is that she makes recipes with simple ingredients, but they have a sophistication to them that takes it to the next level. This recipe is one such example. Very simple, but very tasty. Add to that the fact that our strawberry harvest was excellent this past June and you have a winner.

  • 6 tablespoons butter, softened
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar, plus 2 tablespoons for the top
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, hulled and halved

Preheat oven to 350. Butter a 10″ pie pan, or 9″ deep dish pie pan. 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 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.

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