Je suis une fille.

Strawberry Cake

Looking for a light, easy summer recipe? This strawberry cake is the perfect fit and may even replace your favorite strawberry shortcake recipe. I made this for my dad’s small coworker party, and it was a huge hit!

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk (I used nonfat)
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F (180°C). Grease a 10-inch pie pan or 9-inch deep-dish pie pan (please be cautious as your cake may overflow with a 9-inch 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. 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 about 50 minutes to 60 minutes. Use the toothpick test to determine if ready or not. Its OK if the strawberries are gooey. Let cool in pan on a rack. Cut into wedges and serve with a dollop of lightly whipped cream.

Recipe from Smitten Kitchen