A few weeks ago I went to Mississippi for a business trip. It seems that all anyone eats in Mississippi is fried seafood. Don't get me wrong, I LOVE fried seafood, but when I got back to Seattle I was craving fresh produce like no other. This led to over purchasing of sexy looking produce aisle items, such as juicy ripe strawberries, which led to this cake. It's simple, it's delicious, it's light, it could be adapted in infinite ways with different fruit. Winner.
Strawberry Cake
6 tbsp unsalted butter, at room temperature
1 1/2 C flour
1 1/2 tsp baking powder
1/2 tsp salt
1 C plus 2 tbsp sugar
1 large egg
1/2 C milk
1 tsp vanilla
1 lb strawberries, hulled and halved
Preheat oven to 350 and grease a pie plate. Whisk the flour, baking powder, and salt together in a small bowl. Beat butter and 1 C sugar in a large bowl together until fluffy. Stir in the egg, milk, and vanilla until just combined. Add the dry ingredients and mix until just incorporated. Pour into the pie plate and arrange the strawberries cut side down around the plate, pushing into the batter a little bit. I couldn't quite fit the whole pounds worth, but certainly didn't mind eating the extras. Sprinkle the top with the remaining 2 tbsp of sugar.
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| Ready to bake |
strawberry cake: check
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