In my last column I promised you a recipe for a yummy, Fresh Strawberry Cake. I made it a week ago, and my taste testers said that it was the BEST they had ever eaten! Now if that isn’t a good reason to go into your Sayulita kitchen and bake this up right now, I surely don’t know what is! Fresh strawberries are almost always available at most of the local fruterias in town.
Here is the recipe; I am sure that you will love it as much as my taste testers did. This is actually a recipe from my favorite food blogger, Once Upon a Chef, Jenn Segal.
By the way, did you make Alton’s fudgy Brownies yet? Please let me know how they turned out by sending me a comment on my Sayulita Life Web Page.
INGREDIENTS for Fresh Strawberry Cake:
-1 & ½ cups flour (*When measuring your flour, always lighten up flour, then spoon into your measuring cup and level it off with a straight edged utensil)
-1 & ½ teaspoons baking powder
-½ teaspoon salt
-6 Tablespoons unsalted butter, softened, plus more for greasing the pan
-1 cup granulated sugar, divided in ½
-1 large egg
-1 teaspoon pure vanilla extract
-½ cup milk or cream
-About ¾ pound of nice and ripe red strawberries, cut into even halves
- Preheat oven to 350 degrees.
- Butter a 9” deep dish pie pan, or a 9” square cake pan.
- In a large mixing bowl, whisk together the flour, baking powder, and salt; set aside.
- Beat the butter and 1 cup of the sugar until pale and fluffy; this takes about 3 minutes.
- Add the egg and vanilla, and beat together on low speed until well combined.
- Gradually add the flour mixture, alternating with the milk. When doing this alternating, please begin and end with flour.
- Beat on low speed until thick.You want the batter to be quite thick.
- Spread the batter into your prepared pan, and smooth out the top. An offset spatula makes this smoothing much easier, but a dinner knife will also work.
- Arrange the strawberries on top with the cut side down, so that they completely cover the batter.
- Sprinkle the remaining 2 Tablespoons of sugar over the strawberries.
- Bake for 10 minutes, and then reduce the heat to 325 degrees.
- Bake until the cake is lightly golden and a cake tester, (a round toothpick works perfectly), comes out clean; this takes about an hour.
- Cool the cake on a rack, and then unfold onto a serving dish, or cut slices directly from the pan.
- Serve with whipped cream; I prefer mine unsweetened, but you can lightly sweetened and add some sugar if you have a sweeter palate than I do.
I would love to hear how this turned out for you! You can leave your review or comments on my Sayulita Life Web Page. Stay tuned, as I already have my next column planned for you: a delicious Crispy Cheese Crust Pizza.
*Written by: Karina Shecter