If ever there was an ideal cake to bring along on a picnic, this one would be it. It’s bursting with fragrant and juicy strawberries that turn a classic vanilla cake into a fruity, subtly sweet mess.
It’s not one of those cakes that require lots of prep work, or even a significantly long list of ingredients, which is why it’s become an instant favorite. This cake is all about versatility- it would pair well with peaches and apricots, too, and I’ll definitely try it with plums.
This cake is best when it’s served with a dollop of cool, lightly whipped cream, for breakfast.
And of course, at a picnic.
Yield: one 9″ cake
Barely adapted from Martha Stewart
Why I love this recipe: this is my favorite cake to make with overripe strawberries. They turn jammy and juicy, and sink deeply into the plush, soft cake. It has crispy edges, it’s scented with vanilla and it couldn’t be easier to whip up, making it perfect for a picnic or any Spring day.
For the cake:
- 6 tablespoons unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound (2 cups) strawberries, hulled and halved
- Preheat oven to 350°F. Butter a 9″ cake pan.
- Whisk flour, baking powder and salt together in a small bowl.
- In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.
- Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
- Pour into prepared cake pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
- Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown, about 50 minutes to 60 minutes.
- Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.