Fresh Strawberry Cake — Prospect Heights CSA

From one of our CSA members:

I absolutely adore strawberry season, and this is the perfect use of this week's strawberries! Best served with some vanilla ice cream or whipped cream :) Fresh Strawberry Cake

Modestly adapted from Martha Stewart Living (June 2005), via Karen Tannenbaum

Servings: One 9-inch cake, 8-10 servings
Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 25 Minutes

INGREDIENTS

• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off

• 1½ teaspoons baking powder

• ½ teaspoon salt

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

• 1 cup plus 2 tablespoons sugar, divided

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup milk (low-fat is fine)

• About ¾ pound strawberries, hulled and halved

INSTRUCTIONS

•Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).

• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

• In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)

• Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

• Bake 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. Serve with sweetened whipped cream or vanilla ice cream, if desired.

• Cake can be stored at room temperature for several days, loosely covered.

• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.