Fall officially arrives on September 22, and I am definitely starting to feel the chills in the air in the mornings and evenings.
I wanted summer to linger a bit longer, that’s why I got the lasts of summer strawberries and made this Strawberry Cake.
This recipe is adapted from Martha Stewart. It’s very easy and the end result is rewarding. Imagine moist and buttery cake loaded with fresh strawberries; every bite is so sweet and decadent. For serving, you can serve as is, or dust a bit of powdered sugar on top.
The good news about this strawberry cake is that you can now make it all year long.
I am not sure about where you are, but I can always get fresh strawberries. So buy a big batch of strawberries and bake this strawberry cake. Enjoy!
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Strawberry Cake Recipe
Strawberry Cake - the best strawberry cake recipe ever, loaded with one pound of fresh strawberries. The cake is moist, buttery, sweet and absolutely delicious!
- 1 pound strawberries, hulled and halved
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
Preheat oven to 350 degrees F. Butter a 10-inch cake pan. In a medium bowl, sift the flour, baking powder and salt together. Hull and cut the strawberries into halves.
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 the egg, milk, and vanilla.
Reduce speed to low; gradually mix in the flour mixture. Transfer the batter to buttered pie plate. Arrange strawberries on top of the batter, cut sides down and as close together as possible. Sprinkle 2 tablespoons of sugar over the strawberries.
Bake cake for 10 minutes. Reduce oven temperature to 325 degrees F. Bake until the cake is golden brown and the center is cooked through, about 1 hour. Let cool, cut into wedges and serve immediately.
This recipe is adapted from Martha Stewart.