I can’t think of any better way to start the summer than with fresh picked strawberries. They are perfect as is, but baked into this cake, they turn into jammy deliciousness.
You could definitely say I am a little strawberry crazy when they are in season. I tend to go slightly overboard once I start picking and the trip usually ends 10lbs of berries later with my husband having to drag me out of the field. My first year living in Ohio I missed strawberry season by a week, and found myself driving six and a half hours back to upstate New York just so I could make my annual supply of strawberry jam.
This cake is a great way to appreciate fresh strawberries at their finest. After a nice sprinkling of sugar, and a blast of heat, the strawberries start to bubble away on top of the cake, and the entire kitchen will fill with the smell of homemade jam. You should go try this…now…before it is too late.
Strawberry CakeAdapted, slightly from Smitten Kitchen I added almond extract to the batter along with the vanilla –strawberry and almond make such a great combo. 6 tablespoons unsalted butter, softened, plus more for pie plate 1 ½ cups (7 ½ ounces) all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup (7 ounces) sugar 1 large egg 1/2 cup milk 1 teaspoon pure vanilla extract ¼ teaspoon pure almond extract (optional) 1 pound strawberries, hulled and halved 2 tablespoons sugar for sprinkling
Bring all refrigerated ingredients to room temperature.
Heat oven to 350o. Butter a 10” pie plate, and set aside; I used a 9.5” standard Pyrex pie plate and it just slightly started to bubble over. In a medium size bowl, combine flour, baking powder and salt with a whisk, mixing to lighten. In a larger bowl, with an electric mixer, beat butter and sugar until light and fluffy. Add wet ingredients and mix just to combine. Gradually add dry ingredients, mixing until just incorporated.
Pour into buttered pie plate and smooth to edges. Arrange strawberries on top in a single layer with the cut side down, nestling them closely together so all will fit. Sprinkle with remaining sugar.
Bake for 10 minutes at 350o and then reduce oven to 325o a bake for an additional 50 to 60 minutes, or until a toothpick inserted in center (trying to avoid the jammy strawberry ooze) comes out clean. Cool on wire rack. I served the cake slightly warm, cut into wedges, with lightly sweetened, softly whipped cream. Remaining cake can be stored at room temperature, loosely covered for up to two days.