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Strawberry Cake

A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries.


From Martha Stewart
 
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries.


Makes one
10-inch cake

Ingredients

  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved


Directions
  • Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
  • Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
  • Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
  • Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Cook's Notes

Cake can be stored at room temperature, loosely covered, up to 2 days.

See more at: Martha Stewart

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Cake Magazine: Strawberry Cake
Strawberry Cake
A buttery-vanilla batter is the base of a cake that brims with a pound of strawberries.
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