I know it’s after Labor Day, but the strawberries at the store are still looking good and plentiful and this recipe is just too easy to pass up. Besides, there’s a good possibility you have all the ingredients on hand.
Martha Stewart’s Strawberry Cake
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1-1/2 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup plus 2 Tbs. sugar
- 1 large egg
- 1/2 cup milk
- 1 tsp. pure vanilla extract
- 1 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.