I love simple fresh fruit cakes and can never resist trying a new recipe. Recently The Food Librarian made Martha Stewart’s Strawberry Cake and I immediately wanted to make it.
The recipe looked easy and I was intrigued by the pie dish the cake is supposed to be baked in.
I was out of fresh strawberries, so I used some frozen ones. Sadly, they don’t look nearly as pretty and vibrant as baking with fresh ones.
The cake batter was a cinch to make. So when I saw that it still needed to bake for about an hour, I was a little impatient. I guess I expected the baking to go just as fast as the preparation.
I had mixed feelings about this cake. The texture is quite dense, to the point where it doesn’t really taste like a cake. It is also a little too sweet for my personal preference. And yet it was somewhat addicting. I couldn’t stop myself from promptly polishing off a slice after I finished photographing it.
However, this recipe won’t be going in my bin of favorites. I prefer a more tender crumb to my cakes.
You can view the full recipe here.
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter at room temperature
- 1 cup plus 2 tbsp granulated sugar
- ½ cup milk
- 1 large egg
- 1 tsp vanilla
- 1 lb strawberries hulled and halved
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease a 10-inch pie pan.
In a medium bowl, sift the flour, baking powder, and salt. In a stand mixer, cream the butter and 1 cup of sugar until fluffy, about three minutes. On a medium-low speed add the milk, egg, and vanilla and stir until combined.
Add the flour mixture to the bowl and, mixing on low, stir until combined. Transfer the batter to the prepared pie plate. Place the strawberries, cut side down, on top of the batter in a single layer. Sprinkle the rest of the sugar (2 tablespoons) over the strawberries.
Bake the cake for 10 minutes. Reduce the temperature to 325°F and bake the cake for another hour or until it’s golden brown and firm to the touch. Cool the cake before slicing.