Strawberry Summer Cake

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Back in May, when smitten kitchen posted this recipe for Strawberry Summer Cake, I was certain it would be the very first recipe I made with the season’s first local strawberries. The smell of these berries when I brought them home from the Lexington Co-Op was so sweet. I was really happy to see them when I walked through the produce section. When this cake was baking, the scent filled the entire house — literally all three floors. My husband and I couldn’t believe the power of the fragrance, but we both eagerly awaited the cake coming out and tasting as good as it smelled. Here’s the recipe as I made it:

Strawberry Summer Cake

6 tablespoons unsalted Organic Valley sweet cream butter, at room temperature, plus extra for buttering pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup granulated sugar, plus 2 tablespoons for sprinkling over cake before baking
1 large egg
1/2 cup Organic Valley milk
1 teaspoon Simply Organic vanilla extract
1 pound farm fresh strawberries, hulled and halved

  1. Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
  2. Whisk flour, baking powder and salt together in a medium bowl.
  3. In a larger bowl, beat softened butter and 1 cup sugar until pale and fluffy with an electric mixer, ~3 minutes.
  4. Mix in egg, milk and vanilla until just combined.
  5. Add dry mixture gradually, mixing until smooth. Batter should be thick.
  6. Pour batter into prepared pie plate and arrange strawberries, cut side down, on top of batter. Place berries as closely as possible in a single layer.
  7. Sprinkle remaining 2 tablespoons sugar over berries.
  8. Bake cake for 10 minutes, then reduce oven temperature to 325°F and bake until golden brown, ~50-60 mins. Tester should come out dry, but berries will be moist and gooey even when done.
  9. Let cool in pan on a rack, at least 30 minutes. When cooled, cut into wedges and serve.

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This recipe is very straightforward, uses simple ingredients and is easy to assemble from start to finish. I love that it doesn’t require a ton of labor on the front-end or include standing by a hot stove, which is always a bonus for summer recipes.

This cake kept well when wrapped tightly and left at room temperature for a few days. It stayed very moist, particularly on top, thanks to the sugary topping and the moisture from the berries. I will definitely make this one again, and I hope you try it too!

About Nina

Nina lives in Buffalo, NY. An adventurous home cook, she loves to eat, cook, bake & enjoy life. She writes/blogs about food, tweets adventures & other passions.

20. June 2011 by Nina
Categories: Desserts, Recipes | Tags: , , , , , , , | 2 comments

2 Responses

  1. Valerie says:

    This cake was delicious! The only change I made was to add brown sugar and a bit of cinnamon to the sugar topping.

  2. Nina says:

    Glad you enjoyed it!! Great idea to sub for brown sugar — I’m a big fan of that too. Cinnamon sugar sounds excellent! I love cinnamon anything.