There comes a time when you break down and listen to that voice in your head that is screaming for cake. That day, my friends was this past Monday. This weekend I made a trip to the farmer’s market and made off like a bandit on one of my finds. 8 containers of strawberries for $6. I almost ran to my car after I paid for the berries before Mr.Seller dude changed his mind. I flash froze more than half of them for smoothies and shakes, but the other berries sat in the fridge for a day or two taunting me every time I cracked the door. I kept dreaming of a cake with big chunks of fruit inside. It simply had to be done!
After perusing through my share of strawberry cakes that claimed to be from scratch but had gelatin (gasp!!) I found the winning one on one of my favorite blogs, smitten kitchen. It is a simple unassuming batter topped with a ton of berries, and sprinkled with sugar to help the strawberries turn into jam. It is simply perfect! The recipe called for a cup of sugar in the batter, but I cut it down to 3/4 cup so the sweetness of the strawberries would be the star. I’m so glad it did. It was just the right amount of sweet for me.
I will give a firm warning though…. do not bake this cake, pull it out of the oven with just enough time to set it on the counter and snap one picture and assume it is safe to take more pictures when you return home in a couple of hours. Especially not if you have two daughters and a husband prowling around. I present exhibit A.
This is what I found. The culprits were all in bed, with full tummies, I presume. The cake lasted less than 24 hours at my house, and we shall miss it dearly 🙂
Adapted very slightly from Smitten Kitchen.
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
3/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound (450 grams) strawberries, hulled and halved
-Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan ( I used a 9-inch spring foam pan). Do not use a 9-inch regular pie dish because it will overflow.
-Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 3/4 cup sugar until pale and fluffy with an electric mixer, about 3 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. Sprinkle-remaining 2 tablespoons sugar over berries.
-Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream. (I totally forgot to turn the temperature down, and baked mine at 350 Degrees F for 48 minutes).