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
1-1/2 cupsall-purpose flour, spooned into measuring cup and leveled-off
1-1/2 teaspoonsbaking powder
6 tablespoonsunsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoonssugar, divided
1 teaspoonvanilla extract
1/2 cupmilk (low fat is fine)
About 3/4 poundstrawberries, hulled and halved
Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square 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 (if you use a square cake pan, the batter will only come about 3/4-inch up the sides of the pan -- that's ok). 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-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.