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Recipe of the month

STRAWBERRY SUMMER CAKE

This is one of my favorite dessert recipes! It is of course perfect for summer, but I make it in the winter too because strawberries are usually available. Since the berries are baked you can get by with ones that are not that great to eat on their own. 

Course Dessert
Cuisine American
Keyword Strawberry Dessert
Servings 8
Author Amy Waters

Ingredients

  • 6 TBS unsalted butter, softened plus more for pie plate
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder aluminum free
  • 1/2 tsp table salt
  • 1 cup + 2 TBS sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1 pound strawberries hulled and halved

Instructions

Preheat oven to 350° and butter a 9” deep dish or a 10” pie plate (or 9” springform pan).

  1. Whisk flour, baking powder and salt together in small bowl.  

  2. In large bowl, with electric mixer, beat butter with one cup sugar until pale and fluffy, about 3 min.

    Beat in egg, vanilla and milk until just combined, then gradually add flour mixture. Mix just until combined – don’t over mix.

  3. Scrape batter into buttered pan; arrange strawberries on top, pushing them down slightly into batter. They will be crowded and may overlap, but use them all! Sprinkle remaining 2 tablespoons sugar over top.
  4. Bake for 10 minutes, then reduce oven temperature to 325° and continue baking for 50-60 minutes. Test with a cake tester or toothpick – it should come out with no wet batter. Let cool on rack.

  5. Serve with vanilla ice cream or whipped cream

Recipe Notes

Bake for 10 minutes, then reduce oven temperature to 325° and continue baking for 50-60 minutes. Test with a cake tester or toothpick – it should come out with no wet batter. Let cool on rack.

 

*Strawberry Summer Cake recipe  came from my favorite food blogger, Deb Perelman’s fabulous website “Smitten Kitchen.” Her recipes are easy to follow, her pictures are wonderful, and she will keep you smiling with her writing style!