Name: Fresh Strawberry Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: One 9-inch cake, 8-10 servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour, spooned into measuring cup and leveled-off; 1½ teaspoons baking powder; ½ 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; ½ cup milk (low fat is fine); About ¾ pound strawberries, hulled and halved

Fresh Strawberry Cake

Modestly adapted from Martha Stewart Living (June 2005), via Karen Tannenbaum

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.

Servings: One 9-inch cake, 8-10 servings

Prep Time: 15 Minutes

Cook Time: 1 Hour 10 Minutes

Total Time: 1 Hour 25 Minutes

Ingredients

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
½ 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
½ cup milk (low fat is fine)
About ¾ pound strawberries, hulled and halved

Instructions

Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake 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. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ 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-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.

Nutrition Information

Per serving (10 servings)
Calories: 241
Fat: 8 g
Saturated fat: 5 g
Carbohydrates: 40 g
Sugar: 25 g
Fiber: 1 g
Protein: 3 g
Sodium: 185 mg
Cholesterol: 38 mg