My goodness! Time sure flies when you are having fun no??
It has been a crazy couple of weeks for us over here. We have been doing a bunch of traveling.
We went out to College Station to see a friend one week. The next week we headed to Houston for a couple days to see family. And we just got back this past weekend from a trip to El Paso. Phew!
Not only have we been driving all over the state of Texas, there has been some sickness going on. I ended up taking Little Butt to the ER and I found out she was working on a little case of pneumonia. Poor baby! She looked awfully cute in her little face mask though.
With all the driving around I've been doing, I haven't been in the kitchen much. However, I did make this strawberry cake several weeks ago and I figured it was high time I share it!
This. Cake. Was. Perfect! The crumb was moist and fluffy at the same time. It was sweet and buttery. The punches of sweet strawberry throughout each slice was intoxicating.
The only problem I had with this cake is that I didn't use the whole box of strawberries the first time I made it. It was so good that I had to make it again and I used the whole box that time. Stack those strawberries on top of each other if you have to. Make it work. It's worth it.
Not only was this cake super scrumptious, it was also incredibly easy to prepare. Honestly, let me show you.
Hull and half your strawberries. Try not to eat them all in the process.
Whisk together the flour, baking powder and salt.
Cream together the butter and sugar.
Add the egg, milk, vanilla.
Then mix in the flour until just combined.
Scrape the batter into your pie plate and top with strawberries and sprinkle with sugar. Obviously, this was NOT enough strawberries. I missed the part about them being real close together and overlapping and such. The second time around I did it up right!
Bake up your cake and let it cool a bit. If you can anyway...the cooling part was the hardest part so we dug in with it still warm.
Slice, serve, and enjoy!! This may just be me...but that cake seems to be smiling at me. ;-)
Adapted from Martha Stewart via Sticky, Gooey, Creamy, Chewy
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- 6 Tablespoons unsalted butter, room temperature, plus more for pie plate
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 Tablespoons sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon pure vanilla extract
- 1 pound fresh strawberries, hulled and halved
- Preheat oven to 350 degrees F. Generously butter a 10 inch round cake pan or pie plate or a deep dish 9 inch pie plate.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt.
- In the bowl of an electric mixer, using the paddle attachment, on medium high speed, cream together the butter and 1 cup of the sugar until light and fluffy, about 2 minutes.
- With the mixer on low speed, mix in the egg, milk, and vanilla until combined.
- Gradually add in the dry ingredients, scraping down the sides of the bowl as necessary. Mix until just combined.
- Scrape batter from mixing bowl into pie plate or cake pan.
- Arrange strawberries, cut side down, on top of the batter, overlapping strawberries if necessary.
- Sprinkle the remaining 2 Tablespoons sugar evenly over the strawberries.
- Bake cake for 10 minutes then reduce heat to 325 degrees F and continue to bake about 50 minutes. Top of cake should be golden brown and a tester inserted into the center of the cake should come out clean.
- Let cake cool in pan on a wire rack.
- Slice, serve, and enjoy!