Kiddo, her cousins and I went strawberry picking a few weekends back. It was fun and really hot. None of us had ever done it before (except for a few wild strawberries that grow in my sister’s backyard). We had a great time, but it turns out that we are not great pickers. Or the strawberries were not great… either way we ended up with a lot of not-so-tasty strawberries.
So, I found a recipe in hopes of finding a way to make the berries more palatable. This cake was an easy and fun recipe to make. I though it was pretty good, but Kiddo liked it better after picking out the strawberries. LOL!
We hope you like it!
Strawberry Cake Recipe
This one takes some time because you have to cut the berries and it bakes for about 70 minutes, so plan accordingly.
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 6 TBS unsalted butter*, softened, plus moe to grease the pan
- 1 cup, plus 2 TBS sugar (divided)
- 1 large egg
- 1 tsp vanilla
- 1/2 cup milk (we used unsweetened almond milk)
- 2 1/4 cups strawberries** with stems removed and cut in half
- Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan or 9-inch square cake pan. If your young chid is going to be in charge of the whisk, you may want a large bowl. Hindsight is 20/20.
- In an electric mixer, beat the butter and 1 cup of sugar for about 3 minutes or until pale and fluffy. Add the egg and vanilla and beat on low until well combined.
- Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth.
- Pour the batter into the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter. Let your kiddo do this. Mine loved it. She put a couple of strawberries the “wrong” way and it was fine.
- Sprinkle the remaining 2 TBS of sugar over the strawberries (also a great Kiddo task).
- Bake at 350°F for ten minutes, then reduce the heat to 325°F 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. We ate our cake plain, but feel free to add whipped cream or ice cream!
*I almost never have unsalted butter so I normally use salted and decrease (or eliminate the added salt), but this time I actually used unsalted. Either way should be fine
**The recipe calls for 3/4 pound of strawberries, and I don’t have a food scale. So, I found this handy site to help me figure it out. I still had to estimate, and had a few extra cut berries after we had finished preparing the cake.