once upon a chef

Fresh Strawberry Cake


I– 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

Begin by combining the dry ingredients in a mixing bowl.

Step 1

Whisk to combine and set aside.

Beat the butter and sugar until pale and fluffy.

Step 2

Add the egg and vanilla.

Step 3

Beat to combine.

Add some of the flour.

Step 4

Mix to combine, then add some of the milk.

Step 5

Alternately add the remaining flour and milk, beating until smooth. The batter will be quite thick.

Transfer the batter to a buttered 9-inch deep dish pie pan (or 9-inch round cake pan) and smooth with a spatula.

Step 6

Arrange the strawberry halves on top of the batter.

The sprinkle with the remaining sugar. (Don’t be tempted to omit the sugar here; it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.)

Step 7

Bake at 350°F for 10 minutes, then reduce the heat to 325° and bake for about an hour more.

Cool the strawberry cake on a rack. Serve warm or room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream.

Step 8