Strawberry Cake
Strawberry Cake - the best strawberry cake recipe ever, loaded with one pound of fresh strawberries. The cake is moist, buttery, sweet and absolutely delicious!
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound (500g) strawberries (hulled and halved)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter (room temperature)
- 1 cup sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
Instructions
- 1
Preheat the oven to 350°F (176°C). Butter a 10-inch (25 cm) cake pan. In a medium bowl, sift together the flour, baking powder, and salt. Hull the strawberries and cut them in half.
- 2
Place the butter and 1 cup of 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 the speed to medium-low and mix in the egg, milk, and vanilla.
- 3
Reduce the speed to low and gradually mix in the flour mixture. Transfer the batter to a buttered pie plate. Arrange the strawberries on top of the batter, cut sides down and as close together as possible. Sprinkle 2 tablespoons of sugar over the strawberries.
- 4
Bake the cake for 10 minutes. Then, reduce the oven temperature to 325°F (150°C) and continue baking until the cake is golden brown and the center is cooked through, about 1 hour. Let it cool, cut into wedges, and serve immediately.