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Strawberry Cake
Nb persons: 0
Yield: one 10-inch cake.
Preparation time:
Total time:
Source:
| 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 |
Directions
1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. 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.
3. 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.
4. 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.
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