When strawberries finally come into season, I may have a tendency to go a little crazy. I keep buying them and then I finally get a little strawberried out and I have a batch sitting in the fridge about to go bad. Does this happen to anyone else? Because I do this at least once every year. Sometimes I don't learn and it happens a couple times a year. I am very brilliant.
Thankfully I found this strawberry cake recipe last year on Smitten Kitchen, and it's awesome. You can make it really quick and use up your almost questionable strawberries. Those strawberries turn into a quasi jam-like consistency, and the cake is sweet without being too sweet. Plus, it's really pretty with the sunken strawberries, and it looks like it took you all day to make it.
Makes a 9-inch cake
Print this recipe
6 tablespoons butter, softened
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar, divided
1/2 cup milk
1 tablespoon vanilla
1 pound strawberries, hulled and halved
Preheat your oven to 350 degrees.
Cream together the sugar and butter with an electric mixer until light and fluffy. Add the egg, milk, and vanilla and mix until combined. Add in the flour, baking powder, and salt and stir until incorporated.
Pour the batter into a greased 9-inch cake pan. Place the strawberries, cut side down, on top of the batter. Sprinkle the remaining 2 tablespoons sugar on top and bake for 10 minutes. Reduce the temperature to 325 degrees and bake for another 50-60 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan.
Source: Smitten Kitchen