Strawberry season is done for now. Sniff. I had some stragglers left the other day, which had been cast aside in favour of new raspberries and cherries. Still, I couldn't abandon the strawberries so I made this cake. I made a previous version using yogurt instead of milk as for some reason I was out of milk. That version was delicious but I'd slightly overbaked it. The second one is still being eaten by my man. Mmmmmpf he says through the crumbs.
Strawberry Summer Cake (adapted slightly from Smitten Kitchen)
6 tbsp butter
1 1/2 c flour
1 1/2 tsp baking powder
1/2 tsp salt
7/8 c plus 2 tbsp granulated sugar
1 large egg
1/2 c milk
1 tsp vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch springform pan.
Whisk flour or flours, 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.