Strawberry Cake
A light and tender cake for two, chuck-full of strawberries and a hint of vanilla. Enjoy it as a sweet breakfast or a fruity dessert. The sweetness is right on point, so no frosting or cream layer required.
Ingredients
- 27 grams butter 1 oz. - room temperature
- 75 grams granulated sugar 1 cup
- 1/3 egg
- 45 grams milk 3 tablespoons
- 1/3 teaspoon vanilla extract
- 80 grams all-purpose flour 1/2 cup
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces strawberries halved and/or quartered
- 1/2 tablespoon powdered sugar optional
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, combine granulated sugar and butter and mix until fluffy and pale.
- Mix in milk, egg and vanilla extract.
- In a separate bowl, mix all-purpose flour, baking powder and salt. Gradually, add this flour mixture to the butter mixture.
- Transfer the strawberry cake batter to a buttered 6-inch pie dish and level the top. (NOTE 1)
- Arrange the cut strawberries on top of the cake batter. Place them cut-side down. Try to get as many strawberries in there and don’t worry about any particular way to arrange them. (NOTE 2)
- Sprinkle the cake with powdered sugar and place the in the oven for 40-45 minutes, until the cake is golden and firm to the touch.
- Allow to cool and sprinkle with powdered sugar, if you prefer, for a nice finished presentation.
Notes
- I always cover the bottom with parchment paper and only grease the sides.
- The more strawberries the better for the flavor. Don't pile them on top of each other, arrange them side by side. The flavor is more important than any type of pattern (in my opinion).
Nutrition
Calories: 449kcalCarbohydrates: 78gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gSodium: 399mgFiber: 3gSugar: 45g