Strawberry Summer Cake Take II
Last summer I wrote about this amazing strawberry summer cake - this summer will be no different! I cannot get enough of this cake. It's so light and fluffy, not too sweet, with the bursts of berries and a soft, moist crumb - divine. If strawberries are still in season where you live, MAKE THE CAKE! Honestly, I don't see why this cake wouldn't work with blueberries, too - which means I'll just have to try that myself once the blueberries are in season over here. Last year The Mr. was out of town when I went berry picking and made the cake, so I ate probably 3/4 of the entire cake myself (over the course of a week, but still). This year I had to share it with him - it lasted a few days, but we tried our hardest to show restraint. I cannot eat just one piece of this cake - it's that good. Definitely in my all-time top 10 desserts. And big bonus: it's super quick and easy to make, and I'm betting you already have everything in your house that you need to make it. Score.
This year I used less sugar - otherwise the cake is basically the same. I didn't try this, but I think a little lemon zest would be tasty here - if you don't like sweet desserts definitely cut back on the sugar. I also beat the butter and sugar for a bit longer - I preferred the texture of this year's cake to last year's. So just little tweaks, but I think they made a big difference in the end result.
Strawberry Summer Cake
adapted from Smitten Kitchen
- 6 Tbsp unsalted butter, at room temperature, plus more for pie plate
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3-3/4 cup plus 2 Tbsp granulated sugar
- 1 large egg
- 1/2 cup 1% milk
- 1 tsp vanilla extract
- 1 lb fresh strawberries, hulled and halved
- Preheat oven to 350 degrees. Butter a 10 inch pie pan or a 9 inch deep dish pie pan (alternatively you can use a 9- or 10-inch springform pan, but a regular 9 inch pie pan is too small, your cake will overflow).
- Whisk flour, baking powder, and salt together in a small bowl. In the large bowl of an electric mixer, beat butter and 1 cup sugar until fluffy, about 5-7 minutes. Mix in egg, milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (I had a lot of overlapping here in order to stuff all those strawberries in, so no worries if your berries are overlapping a lot). Sprinkle remaining 2 Tbsp sugar over berries.
- Bake cake for 10 minutes, then reduce oven temperature to 325 degrees and bake cake until golden brown and a toothpick poked in the center comes out free of wet batter, about 50-60 minutes (there will be gooey strawberries on the toothpick, just look for batter). Let cool in the pan on a rack. Serve as is, sift some powdered sugar over the top, or serve with lightly whipped cream, whatever floats your boat. The cake will keep at room temperature for a few days (I put mine under a glass cake dome, it kept it pretty fresh).