smittenkitchen
Strawberry Summer Cake
A tiny bit of biscuit-like cake. A staggering pound of fresh strawberries. In the oven, the berries collapse into jammy puddles. It’s not strawberry season until we’ve made this cake.
👥 10 Servings👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan, 9-inch deep-dish pie pan (what I show here), or 9-inch springform pan. [Note: This cake does
2
work in a standard 9-inch pie pan; it will overflow.]
3
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.
(85 grams) unsalted butter, at room temperature, plus extra for pie plate6 tablespoonscups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)1 1/2(200 grams) plus 2 tablespoons (25 grams) granulated sugar1 cupcup (118 ml) milk1/2(5 ml) vanilla extract1 teaspoon(450 grams) strawberries, hulled and halved1 poundlarge egg1
4
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
5
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.
6
Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
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