Strawberry Cake

This cake is perfect for summer (aka strawberry season) but you can totally swap out the fruit for anything that is in season! Pears, apples, any sort of berry, rhubarb… this is just the beginning!! The base of this cake is super simple so adjust to your liking with the vanilla or even add some lemon zest if you are feeling crazy.

Ingredients:

• 1 1/2 cup of AP flour

• 1 1/2 tsp of baking powder

• 1/2 tsp of kosher salt

• 6 tbsp unsalted butter; room temperature

• 1 cup sugar (plus 1 tbsp of sugar for topping)

• 1 egg

• 2 tsp of vanilla extract

• 1/2 cup of milk (your choice of milk!)

• 2 - 3 cups of strawberries; de-stemmed and cut in half

Preheat your oven to 350F and butter a pie pan or a 9 inch cake pan (round or square works).

In a bowl, combine the flour, baking powder and salt, mix and set aside.

Now for this part, you can use a standing mixer with a whisk attachment, a bowl and an electric mixer or a bowl and your wooden spoon. Choose your own adventure!

Beat together the 1 cup of sugar and the butter until light and fluffy. Add in the egg and the vanilla and mix until everything is well incorporated.

Add about half your dry ingredients and mix, then add your milk and mix, then the other half of the dry ingredients until your batter is smooth.

Using a spatula, fold in your strawberries, being careful not to mush the strawberries. Transfer to your buttered baking dish and smooth out. This is a thick batter so when you pour it into the dish it will not spread out on its own.

Arrange some extra strawberries on top and sprinkle the 1 tbsp of sugar on top.

Bake for about 10 minutes on 350F and then drop the temperature to 325F and bake for another hour or so.

You want the sides and top to be golden brown and the middle to be fully cooked.

Let cool slightly and serve at room temperature with your favorite ice cream or whipped cream!