It’s finally strawberry season, the very first of picking season at my favorite farm, Homestead Farms. And despite a spring full of rain, the strawberries are fantastic! After picking strawberries I browsed around for the perfect way to let them shine (besides just eating them, of course), and this Smitten Kitchen recipe caught my eye. This strawberry cake has a delightfully light crumb and is topped with sweet berries that become delightfully jammy. I was a little suspicious of the strawberries becoming soggy or a weird texture, but they pair beautifully with the simple cake. It’s definitely a taste of summer! Top with a little whipped cream or Greek yogurt and berries.
You’ll need enough strawberries to fully layer on top, a pound seemed like a little too much, so I didn’t put them all in, but the strawberries are definitely the highlight, so go ahead and stuff them all in, layering them if you have to.
Strawberry Summer Cake
Adapted from Smitten Kitchen
- 6 Tbsp unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- scant 1 cup granulated sugar (plus about 2 Tbsp for on top)
- 1/2 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 pound (450 grams) strawberries, hulled and halved
Preheat the oven to 350°F. Grease a 10″ pie pan, or a 9″ deep dish pie pan (a standard pie dish will be too shallow and overflow), and set aside.
In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla, mixing until just combined. Sift together the flour, baking powder, and salt, and add into the batter, mixing until just combined.
Pour the batter into the prepared pan. Layer the strawberries on top with the cut side down. Sprinkle with 2 Tablespoons of sugar. Bake for 10 minutes, then reduce the heat to 325°F and bake for another 50-55 minutes, or until a toothpick inserted into the center comes out clean.