Friday, June 3, 2011

I'm smitten....for Summer Strawberry Cake

Reason #142 of why I love Summer, is berries.  I love all berries; blue, black, rasp, straw.  You name is, I love it.  So when I came across Smitten Kitchen's Strawberry Summer Cake, I immediately ran home and went to work.

It was a unanimous vote....heavenly.  My husband said it tasted like "strawberry shortcake, only 1 million times better".  I just think it's delish.  It does take some time to bake, but the preparation time is simple and quick.  I highly suggest this for your next summer party or bbq or for dessert tomorrow.


Strawberry Summer Cake

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
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
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used).

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 (some overlapping is okay!). 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 and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with whipped cream.

** Cake can be stored at room temperature for up to 2 days, loosely covered, ours will not make it that long

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