Thursday, May 26, 2011
Strawberry Summer Cake
If you like strawberry shortcake, or strawberry trifles, or just about strawberry anything, I believe you'll really like this. This is going into my keeper file and will be seen on the family groaning board when we are together next. I can't wait to share it with them.
Reportedly, this is a good keeper, will stay fresh about two days, if properly covered, either at room temperature or refrigerated. Let me know if this delicious cake last that long in your house, smiles.
(originally at Martha Stewart)
6 tablespoons unsalted butter, plus more to grease the pie pan
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, rinsed, dried, hulled, cut in half
2 tablespoons sugar
Preheat oven to 350*F. Generously grease a ten-inch pie plate.**
In a small bowl whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about three minutes. Then add the egg, milk, and vanilla and mix until just combined.
Add the flour mixture and mix until blended. Transfer batter to buttered pie plate. Batter is thick, so you may have to level it a bit with a knife or an offset spatula.
Add the strawberries, cut side down, in a single layer, as closely as possible on top of the batter. Sprinkle the two tablespoons of sugar over the strawberries.
Bake the cake for 10 minutes at the 350*F temperature. Then reduce the oven to 325*F about 50 to 60 minutes. Bake until a toothpick inserted in the cake comes out free of batter, though it will likely have a bit of strawberry clinging to it.
Let cool in pan on wire rack. Cut in wedges and top with your favorite whipped topping, if desired.
**I used a deep dish 9-inch, Pyrex pie plate and it worked very well, I thought. My cake was done at 50 minutes.