SUMMER STRAWBERRY CAKE
Total Time: 1 Hour 25 Minutes
1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar
Divide 1 large egg
1 teaspoon vanilla extract
1/2 cup milk (low fat is fine)
About 340 g strawberries, hulled and halved
Preheat the oven to 180°C and butter a 23 cm deep dish pie pan or 23 cm square cake pan,in a medium bowl, whisk together the flour, baking powder and salt. Set aside.In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.
Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be very thick.)
Transfer the batter into the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan — that’s okay).
Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 340 g of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 165°C and bake until the cake is lightly golden and a tester comes out clean, about an hour.
Let the cake cool in the pan on a rack.
Serve with sweetened whipped cream or vanilla ice cream, if desired.
Note: Cake can be stored at room temperature for several days, loosely covered.
Photo and recipe :Chanel Richardson