Simple Strawberry Cake

A fresh, light (yet dense!), and incredibly moist cake – the perfect treat to bake during quarantine, and enjoy with a cup of tea.

This cake comes together really easily with ingredients you more than likely already have in your kitchen. It is also an excellent way to make use of the juicy strawberries in season.

I also got to use my heart shaped pan, which I often feel gets neglected.

Do not do what I did, which is to try and tip out the cake from the pan!

This cake is way too delicate to be removed from a regular cake pan. Please use a spring from pan with a removable bottom or use any pie dish and serve the cake straight from it.

Delicious moist strawberry cake.

Here are some other juicy strawberry bakes you might like:
Strawberries and Cream Sponge Cake
Buttermilk pancakes with strawberry compote

Stay home, stay safe, and bake on.
xxx

 Simple Strawberry Cake

 Servings: 8-10
Ingredients:
·         6 tablespoons (85 grams) unsalted butter, at room temperature
·         1 1/2 cups (188 grams) all-purpose flour
·         1 1/2 tsp baking powder
·         1/4 tsp salt
·         1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
·         1 large egg, at room temperature
·         1/2 cup (118 ml) milk
·         1 teaspoon (5 ml) vanilla extract
·         1 pound (450 grams) strawberries, hulled and halved
Directions:
  1. Preheat oven to 180˚C. Grease a 9 or 10-inch baking pan or Pyrex dish with butter or oil. Line the bottom with parchment or wax paper.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3-5 minutes.
  4. Mix in egg, milk and vanilla until just combined.
  5. Add dry mixture gradually, mixing until just smooth.
  6. Transfer batter into prepared pan and smooth with spatula.
  7. Arrange strawberries, cut side down, on top of batter, in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
  8. Bake cake until golden brown about 50 to 60 minutes. Let cool in pan before slicing.
Notes
* If using salted butter, reduce the amount of salt to a ¼ tsp.
**Leftovers can be stored at room temperature, loosely covered, for up to 2 days.
Recipe adapted from Martha Stewart