Strawberry Cake
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
Instructions
- 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.
Notes
Recipe source: Martha Stewart
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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