Two dessert posts in one week. And both with strawberries. Is that okay? Found this recipe over on Two Peas and Their Pod a few weeks ago and finally tried it. I have tried several recipes from there and have several more on my list to try. I feel they have a pretty basic cooking approach--good food, nothing too fancy. I thought this cake was pretty good. I had a SERIOUS baking fail with strawberries not long ago, so I was a little hesitant, but this worked out nicely. I'd give it 4 out of 5 stars or so! And for those of you that can't get strawberries right now, I'm sorry. No more strawberry recipes for awhile after this!
Strawberry Cake
6 Tbs butter, softened (about 1/3 cup)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt (increase to 1/2 tsp if using unsalted butter)
1 cup sugar
1 large egg
1/2 cup buttermilk (or 1/2 Tbs vinegar added to 1/2 cup milk)
1 tsp vanilla
1 lb strawberries, capped and sliced
1-2 Tbs coarse grain sugar (opt)
Preheat oven to 350F (180C). Grease and flour a 10-inch round cake pan, spring form pan, or pie plate (smaller would just make a thicker cake and might affect baking time a little). Sift together dry ingredients and set aside. Put butter and 1 cup sugar in medium mixing bowl. Beat until fluffy--a minute or two. Add egg, buttermilk, and vanilla; mix well. Gradually add flour mixture just until combined. Place batter in prepared pan. Layer strawberries over top. Sprinkle coarse sugar over strawberries if desired. Bake cake 10 minutes. Reduce heat to 325F (160C). Continue baking until cake is firm and golden brown. About 50 minutes. Can test for doneness with a toothpick or lightly tapping the top to see if it springs back. Cool in pan. Slice into wedges and serve.
Notes: The recipe called for 2 Tbs turbinado sugar to be sprinkled overtop the strawberries. I had to look up what that was! Its basically just that "sugar in the raw" or natural brown sugar that many coffee places have in little packets. So I was going to just put some coarse sugar (easily found in China!). But it got lost between the market and my house, so I just sprinkled on a little regular sugar. However, I didn't put much (1/2 Tbs?) as I was hesitant that it would macerate the strawberries and make it all runny. It didn't, but I wouldn't put any more next time, still having that same fear! Also, about the temperature. If you're like me and would forget to turn it down after 10 minutes, I think you can just bake the whole time at 325!!
6 Tbs butter, softened (about 1/3 cup)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt (increase to 1/2 tsp if using unsalted butter)
1 cup sugar
1 large egg
1/2 cup buttermilk (or 1/2 Tbs vinegar added to 1/2 cup milk)
1 tsp vanilla
1 lb strawberries, capped and sliced
1-2 Tbs coarse grain sugar (opt)
Preheat oven to 350F (180C). Grease and flour a 10-inch round cake pan, spring form pan, or pie plate (smaller would just make a thicker cake and might affect baking time a little). Sift together dry ingredients and set aside. Put butter and 1 cup sugar in medium mixing bowl. Beat until fluffy--a minute or two. Add egg, buttermilk, and vanilla; mix well. Gradually add flour mixture just until combined. Place batter in prepared pan. Layer strawberries over top. Sprinkle coarse sugar over strawberries if desired. Bake cake 10 minutes. Reduce heat to 325F (160C). Continue baking until cake is firm and golden brown. About 50 minutes. Can test for doneness with a toothpick or lightly tapping the top to see if it springs back. Cool in pan. Slice into wedges and serve.
Notes: The recipe called for 2 Tbs turbinado sugar to be sprinkled overtop the strawberries. I had to look up what that was! Its basically just that "sugar in the raw" or natural brown sugar that many coffee places have in little packets. So I was going to just put some coarse sugar (easily found in China!). But it got lost between the market and my house, so I just sprinkled on a little regular sugar. However, I didn't put much (1/2 Tbs?) as I was hesitant that it would macerate the strawberries and make it all runny. It didn't, but I wouldn't put any more next time, still having that same fear! Also, about the temperature. If you're like me and would forget to turn it down after 10 minutes, I think you can just bake the whole time at 325!!
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