Strawberry Summer Cake

   This simple cake reminds me of a slightly more dense cake clafoutis (clafoutis being more egg-y and pancake like.)  I had been macerating my strawberries in sugar already and I think that is one reason my strawberries sank down into the cake - when set on top of the batter fresh - the strawberries usually sink just a little bit... (still such an excellent flavor!)  This is best served lightly dusted with powdered sugar and with a little side of berries and whipped cream.  ~Enjoy! Diane 

Strawberry Summer Cake

Ingredients:
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar, divided
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract or vanilla bean paste
3/4 pound strawberries, cleaned, hulled and halved

Directions: 
Preheat oven to 350 degrees.

Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries and batter. (this will create the crispy crust) 
Bake cake 10 minutes.
Reduce oven temperature to 325 degrees.
Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.
Cut into wedges. Can be stored, covered and at room temp for up to 2 days. 


Diane Strawberry Cleaning Tip:  When I bring home fresh strawberries from the store - I place them in my small salad spinner, fill the bowl with water and a splash of white vinegar, add in the berries and let them soak for a good 10 minutes, agitating the water every now and then, drain water out and rinse berries well. This will clean the berries and even extend their 'shelf life" if placing in the fridge to eat fresh. (This works great for blueberry and blackberries too) 


Recipe by: Martha Stewart Living 
Photos by: Diane Baker for Canning and Cooking at Home