Wednesday, June 20th, 2012
As mentioned, we picked our first strawberries of the year a couple of weekends ago. They were just so sweet and delicious that I almost forgot about the two hours we spent picking them, the resulting sunburn, the two additional hours I spent prepping them, and the months of rain that went into growing these little guys. I mean they were just that good.
We ate many, many strawberries on our cereal that week, I put about 4 quarts in the freezer, and then I thought about what to do with the few cups that remained. I’ll make jam sometime this summer; I made some last year and we ate through it for about six months. But jam can wait; the summer is young yet.
I decided to make this simple, lovely little cake and I’m so glad. I probably spent about 20 minutes putting it together and I don’t think the house has smelled this good since Christmas. This cake will definitely be making a repeat appearance later in the season, maybe even with another berry next time!
No more photos because I was too busy eating this cake to take pictures of it. I think that bodes well.
Barely adapted from Smitten Kitchen
Serves about 8
6 tablespoons unsalted butter or margarine, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
2 heaping cups strawberries, hulled and coarsely chopped
2 tablespoons coarse, raw sugar (or an additional 2 tablespoons granulated)
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan and set aside.
Whisk flour, 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.
Pour into prepared pie plate. Arrange strawberries on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
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.
Store loosely wrapped at room temperature for up to 2 days, or in the refrigerator for 3-4 days.