Strawberry Cake

photo of a slice of strawberry cake on a plateI 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.
photo of the strawberry cake in a pie pan.
The recipe looked easy and I was intrigued by the pie dish the cake is supposed to be baked in.
close-up photo of a strawberry cake
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.
close-up photo of a strawberry cake
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.
photo of a piece cake on a plate
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.
photo of a piece of cake on a plate with a fork
However, this recipe won’t be going in my bin of favorites. I prefer a more tender crumb to my cakes.
close-up photo of a slice of cake
You can view the full recipe here.

Strawberry Cake

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
This cake has a dense texture and fresh strawberries baked on top.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350°F. Grease a 10-inch pie pan.
  2. 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.
  3. 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.
  4. 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.

Notes:

Recipe source: Martha Stewart

All images and content are © Kirbie's Cravings.

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