Important PSA: Smitten Kitchen has the recipes for the best cakes. EVER. I did something similar to this last year with a raspberry buttermilk cake she has a recipe for, and let me tell you, this strawberry summer cake is similarly awesome, without even having tasted it. Yes, it smelled THAT good cooking. (And, I’ll be doing her strawberries and cream biscuits later this week, because YES.)
Strawberry Summer Cake
Makes appx 8 large slices
- 6 T butter
- 1.5 c flour
- 1.5 t baking powder
- .5 t salt
- 1 c sugar, plus a bit more to sprinkle on top
- 1 large egg
- 1 c milk
- 1 t vanilla extract
- 1 lb (or 1 pint) strawberries, hulled and halved
Preheat your oven to 350 (325, you know the deal, my girl runs hot). Combine your flour, baking powder, and salt in a separate bowl, and whisk together. In a bigger bowl, cream together your butter and sugar, and then add your milk, egg, and vanilla. Add your dry mixture last, slowly (or all in one clump like I did), blending until smooth.
Use a rubber spatula to empty your batter into a 9 inch cake pan, and if you haven’t already hulled and sliced your strawberries, do that now and press them, cut side down, into the surface of the batter. Sprinkle a bit of sugar over the surface.
Put in the oven, and cook for 10 minutes at 350, and then reduce to 325 (300, see previous note), for about 50 or 60 mins more, until your tester (I recommend a toothpick on this one) comes out as clean as it can (the strawberries are super gooey).
And then try not to stuff your face too noticeably. 😛