May is National Strawberry Month, so get out your cookbooks. Strawberries and spring go together perfectly, so May is the right time to celebrate. And since their peak picking season starts in April, there will be plenty of juicy blooms. Here’s a recipe for a delicious strawberry cake.
Servings: One 9-inch cake, 8-10 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes
INGREDIENTS
1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low fat is fine)
About ¾ pound strawberries, hulled and halved
INSTRUCTIONS
Preheat the oven to 350°F and butter a 9-inch deep-dish pie pan or 9-inch square cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
Transfer the batter to the prepared pan and smooth with a spatula (if you use a square cake pan, the batter will only come about ¾-inch up the sides of the pan — that’s ok). Arrange the strawberries on top, and cut side down so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
Cake can be stored at room temperature for several days, loosely covered.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Send us pictures on Instagram if you decide to make it and happy National Strawberry Month?
