AuthorRita's Kitchen
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This quick to make Strawberry cake is one of Steve's favorites.

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Yields10 Servings

 1 ½ cups All purpose flourspooned into measuring cup and leveled off with a knife
 1 ½ tsp Baking Powder
 ½ tsp Salt
 6 tbsp Unsalted butter, at room temperatureAdditional butter to grease cake pan
 1 cup Sugar
 1 Eggs
 1 tsp Vanilla extract
 2 tbsp Sugar
 ½ cup Milk (low fat is fine)
 ¾ lb Fresh Strawberries, hulled and halved

1

Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.

2

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.

4

Add the egg and vanilla and beat on low speed until well combined.

5

Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)

6

Transfer the batter to 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 ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

7

Bake for ten minutes, then reduce the heat to 325°F 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.

Cake can be stored at room temperature for several days, loosely covered.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Category, , CuisineCooking Method

Ingredients

 1 ½ cups All purpose flourspooned into measuring cup and leveled off with a knife
 1 ½ tsp Baking Powder
 ½ tsp Salt
 6 tbsp Unsalted butter, at room temperatureAdditional butter to grease cake pan
 1 cup Sugar
 1 Eggs
 1 tsp Vanilla extract
 2 tbsp Sugar
 ½ cup Milk (low fat is fine)
 ¾ lb Fresh Strawberries, hulled and halved

Directions

1

Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.

2

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3

In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.

4

Add the egg and vanilla and beat on low speed until well combined.

5

Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)

6

Transfer the batter to 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 ok). Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately 3/4 pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

7

Bake for ten minutes, then reduce the heat to 325°F 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.

Cake can be stored at room temperature for several days, loosely covered.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Fresh Strawberry Cake