There are OMG Cupcakes, and there are dark chocolate ganache tarts. They are showstoppers, guaranteed to send your friends into a frenzy, wondering how you manage to do it all–have a career, a social life, and an impressive baking repertoire. There are times and places for these types of baked goods.
But this is the kind of baked good I love. This is a cake. It doesn’t have icing. It didn’t take hours. It’s homely. Yep, I’ll say it. I’m a food blogger, and not everything I make is as lustrous as swirly-frostinged cupcakes, and chocolate-filled shells. Some of it, and sometimes the best of it, is everyday fare. The kind of food you’d prepare on a whim, with things that are never more than an arm’s length away.
Deb is the champion of this kind of dish, and strawberry summer cake is no exception.
To make one, you will need:
- 6 T butter, softened
- 1 1/2 C flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 C sugar
- 1 large egg
- 1 C milk (I used whole)
- 1 tsp. vanilla
- 1 lb. strawberries, hulled and halved
Preheat oven to 350 degrees. Grease a 9 or 10 inch Springform pan.
Whisk flour, baking powder and salt in small bowl. Beat butter and sugar in bowl of a mixer fitted with the paddle attachment. Add egg and beat until incorporated. Slowly add milk and vanilla. Add flour mixture and mix just till combined. Pour batter into prepared pan. Arrange strawberry halves, cut side down, on top of batter in single layer. Bake cake for 10 minutes. Reduce heat to 325 degrees, and bake for 40-50 more. Test for doneness wherever you think you won’t hit a strawberry.
Let cool at least 20 minutes before removing from Springform, top with powdered sugar, if desired, and serve in large wedges.