STRAWBERRY SUMMER CAKE
This cake does not work in a standard 9-inch pie pan; it will overflow. Big apologies to anyone who learned the hard way! This cake would work, however, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.unknown source
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan
- 2. Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- 3. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. You may have to overlap a few to get them all in. Sprinkle remaining 2 tablespoons sugar over berries.
- 4. Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
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