Baking/ Everyday Cake

Strawberry Summer Cake

strawberry summer cake

I think it says a lot about this cake that my two year old now feels very comfortable telling people that she made it. The first time she actually said “mama helped me” and then next thing you know she apparently made it “all by myself”. Fact is that we have made it THAT many times that she feels like she knows what she is doing and it is so delicious that who wouldn’t want to take all the credit! Seriously though, I may have gotten her to mix, add ingredients, wash the strawberries, place the strawberries and sprinkle the sugar on top. I am sure I did something…

The original recipe is from Martha Stewart, but I actually came across it on Smitten Kitchen a while ago. It should go without saying that this tastes best when strawberries are in season, but it is still surprisingly good when they aren’t quite there. I have tried making it with less sugar and found that it really impacted the texture of the cake. It was still good, just not great.

Try this cake. It is so perfectly summer and so easy that even a 2 year old can make it (almost).

Strawberry Summer Cake
6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350, if you have a pie pan then butter that or use a springform like I did. Mine has a glass bottom that makes for easy plating of desserts.

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Whisk flour, baking powder and salt together in a small bowl. Get the rest of your ingredients ready.

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In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. If paleness and fluffiness isn’t happening then keep at it for another minute or so.

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Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

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Pour into prepared pie plate/pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.

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I usually sprinkle 1 tbsp not the full of two of sugar in the raw on top. Actually usually my tot does this bit for me – see that little hand? 🙂

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Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter. The recipe says 50-60 minutes but mine is usually done about 40 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream or just as is. Delicious either way.

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13 Comments

  • Reply
    Poppy
    at

    Hi, I have passed on the ABC/Awesome Blog Content Award to you. No pressure to accept, I’d just like you to know that I enjoy your blog! If you would like to accept and pass it on, see the post here;
    http://bunnykitchen.com/2013/07/03/abc-award/

    Poppy 🙂

  • Reply
    myninjanaan
    at

    I love this cake! It looks gorgeous! It’s so summery and festive 🙂
    Btw, I tried the Aalu Shorba… I made it on Friday for lunch, and it is sooooo delicious! It almost takes like the Aalo that’s with Halwa Puri! I made mine thick, like yours, because I prefer a thicker shorba with roti 🙂 I’m planning on making this again soon so I take pictures and post on the blog 🙂 I love it!

    • Reply
      sarahjmir
      at

      Thanks!! I can’t wait to see your pics – that Ambreen did us all a solid by posting it!

  • Reply
    gardenjon
    at

    Sarah, we just made it (me, my son, and his friend) and it turned out awesome! In fact there’s hardly any left and we made it just this morning…. Thank you, the recipe was very easy, good instructions, and turned out great, especially considering I hardly EVER make cake!

    • Reply
      sarahjmir
      at

      Yay!!!! You just made my day – glad you guys enjoyed it so much 🙂

  • Reply
    theghee
    at

    This cake has become my new addiction.. I made it a week ago and the next day when it finished, i made it again.. and then it was mostly gone before it had even cooled! and today i am making it again for my neighbor but am considering making 2 so i can keep one. it is SO easy and SOOOO delicious!! THANK YOU!!! xx

  • Reply
    Anonymous
    at

    Making 2 of these today 🙂

  • Reply
    A Creamy Strawberry and Cream Cheese Tart with a Graham Cracker Crust | Flour & Spice
    at

    […] for more strawberry dessert ideas? How about this cake or this tart with one  of my favorite crusts of all […]

  • Reply
    Mariam
    at

    I made this cake a few days back. It tasted great but it was too sweet even without cream. But we ate it all in the same day 😉 Any suggestions or is it supposed to be this way?
    And i also made a blunder while making this cake. When sorting ingredients i accidently put sugar in the flour mixture so i kept those ingredients aside and started again. Any idea what i can do with that flour and sugar mixture? Many thanks for such easy and finger licking recipes.

    • Reply
      sarahjmir@gmail.com
      at

      hahaha glad you didn’t let a little sweetness get in your way 🙂 I would suggest skipping the sprinkling of sugar on top! re: the flour and sugar mixture, are you big on fruit desserts like cobblers/crumbles? because then you can cut in some butter and flavoring (cinnamon, cardamom, etc) and make a crumble topping

    Penny for your thoughts?