REC: Strawberry Cake
 

I found this recipe in an online group of young women. Made it today
and its worth passing along:

Strawberry Cake

6 T unsalted butter, plus more for pie plate
1.5 c all-purpose flour
1.5 t baking powder
0.5 t salt
1 c sugar, plus 2 T
1 large egg
0.5 c milk
1 t pure vanilla extract
1 lb strawberries, hulled and halved

1. Preheat oven to 350F. Butter 10-inch pie plate. Sift flour, baking
powder, and salt together in a medium bowl.

2. Put butter and 1 c 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 pie plate. Arrange strawberries on top of batter, cut sides down and
as close together as possible. Sprinkle remaining 2 T of sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325F. Bake until
cake is golden brown and firm to the touch, about 1 hour. Let cool in
pie plate on wire rack. Cake can be stored at room temperature, loosely
covered, up to 2 days.

For me, the outer row of berries stayed close to the top; the rest sank
into the batter. I'm told it works well with other berries including
blueberries.

Simple and yummy.