October 17, 2011

Strawberry Cake


So gardening part two, became gardening part two of potentially four!  Turns out, I have A LOT of weeds.  So much that I filled my bin up again and I still have so much to rip out.  While I was ripping out weeds, Colin was breaking up the sand in the area for my future herb garden.  30 years of root systems has completely ruined the sand and now the only solution might be building a new framed box and placing it on top of the crappy sand.  Yep, it’s that bad!  

Last weekend when I went to the farmers markets, I was making a conscious effort to look for strawberries – pretty easy thing to do seeing we are heading into summer.  They were everywhere, and so big and red!  I had in the back of my mind the need to make the Summer Strawberry Cake featured on Smitten Kitchen.  I first came across this recipe on Fizzle Out, and after drooling over the pictures, I needed to make it!
 
It’s such a basic recipe, but I guess those ones are always the best.  The cake was beautiful and soft, like a sponge cake, and with the soft gooey strawberries on top – my ideal cake!  I love these types of cakes (which you might have noticed from my peach and raspberry tart and lemony peach cake) so I was in heaven. 

Unfortunately the cake didn’t last long, mainly because it fed quite a few people.  This was the only downfall – that I didn’t get a second or third piece.

Strawberry Cake
85g unsalted butter, room temperature
¾ cup caster sugar
1 ½ cups plain flour, sifted
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
½ cup milk (you might need extra – my cake did)
1 teaspoon vanilla extract
500g strawberries, hulled and cut in half
Extra sugar for sprinkling
Icing sugar (optional)



Preheat the oven to 180°C.  Line a 22cm cake tin with paper and lightly spray with cooking oil (or rub with a little butter).

In a large bowl, add the butter and sugar and beat until pale and fluffy.  Add the egg and continue beating until combined.  Add the vanilla and milk, and sift in the flour, baking powder and salt at once (this will ensure the baking powder is spread evenly throughout the flour). Stir until all ingredients are well combined.

Pour the cake mix into the lined tin, and evenly scatter the strawberries on top, making sure the cut side is facing down.  Sprinkle a little extra sugar on top, and place in the oven for 10 minutes.  After 10 minutes, reduce the oven temperature to 160°C, and continue cooking for a further 1 hour, or until a skewer comes out clean.

Dust a little icing sugar on top, and serve with a dollop of thickened cream.


17 comments:

  1. yummmmm that looks delicious! thank you for the reminder of this fabulous cake (and thanks for the mention!!)

    Glad you loved it as much as we did!

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  2. Wow.. Strawberry and cake. fullstop. just such a beauty...

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  3. I just bought another three punnets of strawberries, think I might make another cake :)

    Thank you Jas for bringing this cake to my attention!

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  4. Looks delicious!

    http://whatamiwaitingfor-emma.blogspot.com/

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  5. I like how it's brimming over with sweet, sweet strawberries. Looks awesome!

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  6. yummy yummy yummy!
    it looks so awesome!
    i'm hungry right now!!

    <3
    'lizz


    dramadynasty.blogspot.com

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  7. that looks AMAZING! So summery and fresh, can't wait to try it.

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  8. Yum! I will keep this in mind, as we always seem to have WAY too many strawberries on hand this time of year!

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  9. I just baked this, and my kitchen smells divinely of warm strawberries! Thanks so much for a wonderful recipe

    p.s. i added about 2 teaspoons of lemon zest, because i love the kick it ; it fits very well with the strawberries

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  10. Hello! I made this beautiful cake a while ago, and it tasted really great, we loved it, and I'm making it again now. Thanks for sharing this wonderful recipe. :D

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  11. I'm curious how you knew you needed more milk and how much you added

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  12. Hi there! I felt it needed more milk because the mixture was too dry. You should be able to stir the mixture smoothly and the batter still be dense. Give it a go, add a little milk at a time and you'll find the right mix. The cake is supposed to be light and fluffy, not moist :)

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  13. I made this last weekend. It was amazing, thank you!! I only changed 2 things- I baked it in a loaf tin, which worked wonderfully, and I also did not line the tin with baking paper. It came out beautifully. I made 2 cakes: I left some for my roommates and took the other to a friends house, and everyone raved about it! :) Thanks, will be making this again!

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    Replies
    1. I'm always paranoid about cakes sticking to the tin, maybe from bad experiences :) but very happy to hear that you liked the cake, it's one of my favourites!

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