Strawberry Cake


1 1/2 cups all-purpose flour, spooned into measuring cup and leveled-off

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

6 tablespoons unsalted butter, softened, plus more for the pan

1 cup plus 2 tablespoons sugar, divided

1 large egg

1 teaspoon vanilla

1/2 cup milk

About 3/4 Lb. strawberries, hulled and halved

Preheat oven to 350, then butter a 9"deep dish pie pan or 9" square cake pan.

In a bowl, whisk together flour, baking powder and salt, then set aside.

In the bowl of an electric mixer, beat butter and 1 cup sugar until pale and fluffy, for 3 minutes.

Add egg and vanilla, then beat on low speed until well combined.

Gradually add flour mixture, alternating with milk and beat on low speed until smooth. (The batter will be thick.)

Pour batter into the prepared pan and smooth with a spatula.

Arrange strawberries on top, cut side down, so that they completely cover the batter

Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

Bake for 10 minutes, then reduce heat to 325 and bake until the cake is lightly golden and a tester comes out clean, about an hour.

Let the cake cool in the pan on a rack. Serve and enjoy!
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