If you are lucky enough to visit a farmer’s market in your hometown, you will most likely be able to find delicious, fresh-picked strawberries in the early months of summer. Local strawberries are nothing like store-bought varieties and one of my favorite ways to enjoy them is to make some delicious baked goods. Instead of the usual strawberry shortcake or strawberry pie, try making this light, airy strawberry cake. This recipe from Martha Stewart beautifully features the strawberries and is both delicious and easy! Using ingredients you almost always have in your kitchen, you can whip up this delicious Summer Strawberry Cake anytime.
Recipe Courtesy of Martha Stewart
Makes one 10-inch cake
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
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
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.
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. Cake can be stored at room temperature, loosely covered, up to 2 days.