This strawberry summer cake is super simple to make and guaranteed to excite the taste buds – just ask our little helper!
This melt in your mouth treat was just as yummy using regular plain flour (instead of barley flour) and a smidgen less sugar, as suggested. The sprinkle of sugar on top turns the berries into a delicious jam.
Baking this strawberry cake in a 23 cm (9″) cake tin makes the cake a little more dense; the 25cm (10″) pie dish tested here gives more surface to add extra strawberries, so makes the cake extra fruity but a teensy bit flimsy.
Smitten Kitten adapted this strawberry summer cake slightly from Martha Stewart’s original.
Ingredients
- 85g unsalted butter at room temperature, plus extra for greasing tin
- 190g all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 175g sugar, plus + 25g extra
- 1 large egg
- 120 ml milk
- 1 teaspoon vanilla extract
- 450g strawberries, hulled and halved
- A little icing sugar for decoration
Directions
- Preheat oven to 180°C / 350°F. Grease a 25cm / 10-inch pie pan, or 23cm / 9-inch deep-dish cake tin.
- Whisk flour, baking powder and salt together in a small bowl.
- In a larger bowl, beat butter and 200g sugar until pale and fluffy with an electric mixer – takes about 3 minutes.
- Mix in egg, milk and vanilla until just combined.
- Add dry mixture gradually, mixing until just smooth.
- Pour into prepared dish. Arrange strawberries on top of batter, cut side down and tight together in a single layer.
- Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake for 10 minutes then reduce oven temperature to 163°C (325°F) and bake cake until golden brown and a tester comes out clean, about 50 – 60 minutes (ignore the gooey strawberries on the tester). Let the cake cool in its tin, on a rack.
- Cut into wedges. Sprinkle with icing sugar and serve with lightly whipped cream.
It was hard to eat just one slice!
