Deb from smitten kitchen calls it a strawberry summer cake; lack of brain cells resulted in me calling it a summer strawberry cake. Same but different.
I took the shortcut way out and cream butter that came out straight from the fridge with brown sugar. The trouble with the sugar I use is that it takes forever to “melt” so every time I do any creaming with butter, it either takes forever or it clumps up – no matter how soft or hard my butter is. As such, the resulting batter was a little bordering on soft cookie dough which resulted in some addition of milk just to make it a little bit more fluid and easy to pour into the pan. Still, it was a super thick batter – I might just revisit this recipe again and tweak it a little.
I also cut back on the sugar – using about 3/4 cup of brown sugar instead which made for a not-too sweet cake. I reckon this would go great with some hot ginger tea or even cool ice lemon tea, if you like. My hubby would have it with his morning coffee. Eva enjoyed downing a slice for breakfast – it wasn’t too dry and the strawberries on the top gave it a nice visual effect. All in all, a good outcome for this recipe. If anything, the fact that I have about one quarter left within 24 hours is a good indication that everyone likes it although it’s not exactly fab for the waistline (time to dig out my yoga mat bag and get cracking again!)!
Summer Strawberry Cake
From Smitten Kitchen’s recipe here
1/2 cup gms butter
1 1/2 cups cake flour
1 1/2 tsp baking powder
1 cup brown sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
450 gms strawberries, hulled and halved
- Preheat the oven to 180°C and prepare a 9″ DEEP cake pan.
- Whisk flour, baking powder together in a small bowl until well incorporated. In a larger bowl, beat butter and sugar until pale and fluffy. Mix in egg, milk and vanilla until just combined before adding the flour/baking powder mix gradually.
- Mix until just smooth (take care to not overbeat – it’ll result in a dense cake).
- Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer before sprinkling some sugar over the berries (optional).
- Bake cake for 10 minutes then reduce oven temperature to 170°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 55 minutes.
- Cool in the pan on a rack. Once ready, cut and serve on its own or with some whipped cream – if you’re all for indulging in a sinful treat!