Description
Enjoy this just-sweet-enough strawberry cake perfect for breakfast, snack, or dessert. Featuring a tender, buttery base topped with fresh, juicy strawberries baked to golden perfection, this cake offers a delightful balance of flavors and textures.
Ingredients
For the Cake
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla extract
For the Topping
- 1 pound strawberries, hulled and halved
Instructions
- Preheat oven and prepare pie plate: Preheat the oven to 350°F (175°C). Butter a 10-inch pie plate thoroughly to prevent sticking.
- Sift dry ingredients: Sift together the all-purpose flour, baking powder, and salt into a medium bowl to ensure even distribution and a light texture.
- Beat butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter and 1 cup of sugar on medium-high speed until pale and fluffy, which should take about 3 minutes.
- Mix in egg, milk, and vanilla: Reduce the mixer speed to medium-low and add the egg, milk, and pure vanilla extract; mix until just combined.
- Make batter: Lower the mixer speed to low and gradually add the sifted flour mixture to the wet ingredients, mixing until just incorporated to avoid overmixing.
- Transfer batter to prepared pan: Pour the batter into the buttered pie plate and spread evenly. Arrange the halved strawberries on top, cut sides down and as close together as possible for an attractive topping. Sprinkle the remaining 2 tablespoons of sugar evenly over the strawberries.
- Bake: Bake the cake at 350°F for 10 minutes. Then reduce the oven temperature to 325°F and continue baking until the cake is golden brown and firm to the touch, approximately 1 hour more. Remove from oven and allow to cool in the pie plate on a wire rack.
- Serve: Once cooled, cut the cake into wedges and serve as a delightful breakfast, snack, or dessert.
- Storage: Store the cake loosely covered at room temperature for up to 2 days. For longer preservation, wrap tightly with plastic wrap and foil and freeze for up to 1 month. Defrost overnight in the refrigerator before serving.
Notes
- Make sure the butter is softened but not melted to achieve a fluffy batter.
- Arranging strawberries cut-side down ensures the best presentation and prevents them from drying out.
- Reducing the oven temperature after 10 minutes prevents the cake from browning too quickly while ensuring it cooks through evenly.
- Freezing the cake wrapped in plastic and foil helps preserve freshness and flavors for up to a month.
- This cake is best served at room temperature for optimal texture and flavor.
- Prep Time: 15 mins
- Cook Time: 1 hr 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
