STRAWBERRY SUMMER CAKE

STRAWBERRY SUMMER CAKE image

Yield 10 pieces

Number Of Ingredients 10

Previous Next

6 TBSP unsalted butter, room temp
1 1/2 cups all purpose flour (can substitute 3/4 cup of barley flour)
1 1/2 tsp baking powder
1/2 tsp table salt
1 cup plus 2 TBSP granulated sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 pound strawberries, hulled and halved
Lightly whipped cream

Steps:

Preheat oven to 350 degrees. Butter a 10 inch pie pan or 9 inch deep dish pan. Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, beat butter and sugar until pale and fluffy with mixer, about 3 minutes with electric mixer. Mix in egg and vanilla until just combined. Add dry mixture gradually, mixing until just smooth. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter as closely as possible in a single layer. Sprinkle remaining 2 TBSP sugar over berries. Bake cake for 10 minutes then reduce oven temperature to 325 and bake cake until golden brown and tester comes out free of wet batter, about 50-60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.