Fresh Strawberry Cake
by Ellen Fruchtman, President
Servings: One 9-inch cake, 8-10 servings
- 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, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (low fat is fine)
- About 3/4 pound strawberries, hulled and halved
- Preheat the oven to 350°F and butter a 9-inch deep-dish pie pan (or you can use a 9-inch square 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 thick.)
- Transfer the batter to the prepared pan and smooth with a spatula (Note: if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan). 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.
- 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 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. But, who can wait?