Emily's Yummy Strawberry Cake
(makes one 10 in cake)
6 tablespoons unsalted butter, softened, plus one more for pie plate
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup plus 2 tablespoon sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
1 pound fresh strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10 inch pie plate. Sift flour, baking powder, and salt together in medium bowl.
Mix butter and 1 cup sugar in mixer on medium high until pale and fluffy, about 3 minutes. Reduce speed to medium low and mix in egg, milk, and vanilla.
Reduce speed to low, gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible, sprinkle remaining 2 tablespoons of sugar over berries.
Bake cake for 10 minutes at 350 degrees. Reduce oven temp to 325 degrees, then bake cake until golden brown and firm to touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges and enjoy.
Cake can be stored at room temperature covered up to 2 days.
Emily cut this recipe a few years ago from Cooking Light. She’s talked a lot about making this strawberry cake, when she finally did we were all blown away by its’ light cake and delicious flavor. I made this same cake tonight with some strawberries I bought at the farmer's market last week. I think strawberry season might be coming to an end soon. Get them while they last.
