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Easy Strawberry Cake

6/14/2012

 
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First of all, we leave for Ireland in one day, and we'll be gone for two weeks. Do you guys know how much work has to be done to be ready to leave your house and your country for two weeks? I feel like my brain is on overdrive as I'm constantly thinking about what needs to get done and packed. I'm sure you all feel very bad for me, right? Right? Anyone? I wish I had a piece of this cake. I think it would relax me.

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.   
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Easy Strawberry Cake Recipe
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 egg
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
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By the way, I added some pretzels to the batter, but it really didn't add anything to the recipe other than a weird texture. I wouldn't recommend it. So ignore those pretzels in the photo. I'm not good enough in Photoshop to take them out of the picture.
lynn @ the actor's diet link
6/15/2012 01:12:56 am

ha! i love that you added pretzels. i may add chocolate!

Joy link
6/15/2012 02:10:33 am

The cake looks so good.. I even have awhole crate of strawberries to try :D

Holly link
6/15/2012 05:30:05 am

Have fun in Ireland. I can relate on the packing. When I used to visit my husband for a month before I finally moved to France, packing was always a drama.

The cake looks excellent. I have a bunch of cherries that need to be used up - maybe I'll try it with those.

Jessica@A Kitchen Addiction link
6/15/2012 07:30:44 am

Hope you have an amazing time in Ireland!!

Jess @ OnSugarMountain link
6/15/2012 07:43:08 am

I love any excuse to bake with strawberries and this is no exception. Looks absolutely divine :D mmmm I can taste it now...

myfudo link
6/15/2012 12:26:24 pm

Have a great trip! The pretzels looked cool in the picture...This is a nice cake to try. =)

Nicole @ The Marvelous Misadventures of a Foodie link
6/16/2012 05:14:23 am

This strawberry cake look yummy!

Have fun in Ireland!

Annlarade
6/17/2012 09:45:33 pm

I replace 1/2 cup of the flour by almond powder an add the grated zest of 1 lemon

ila(MyWayToCook.com) link
6/18/2012 11:32:31 am

Wow nice clicks and the cake look amazing ...I am going to try this one soon.

Coco link
6/29/2012 03:54:58 am

Ok, gotta book this one. Might even try to bake it tonight. Thanks!

Colette link
7/2/2012 05:28:24 am

Emily, I baked 2 batches as cupcakes and it was lovely! Forgot the sugar sprinkle at the final step, but still got a great delicate crunch on top. Strawberries were jammy and the cake spongy. Thanks again!

Cat
7/2/2012 07:28:33 am

baked it. used less sugar. loved it.

Windy link
8/27/2012 01:33:47 pm

Wow!
You made making Easy Strawberry Cake seem so simple!
Would you join us in our food community <a>www.mycookbook.com</a> and let us know how you worked on the Easy Strawberry Cake perfectly?

Anita
9/5/2013 09:48:50 am

I love your blog and this does look delicious . I was looking for a recipe for an altitude adjusted recipe for a more traditional layer cake or maybe strawberry cupcakes that could be used in layer pans - a strawberry cake with strawberry flavors in the cake itself vs. a strawberry shortcake or a white cake with strawberry and whipped cream filling. Do you have any suggestions?
Thanks so much. Anita


Comments are closed.

     Welcome!

    Cooking is fun and easy at high altitude, but baking can be frustrating. About 90% of my recipes work everywhere, but some are adjusted so us mountain dwellers can enjoy baked goods from scratch. I hope you find great recipes on here for your family, and I'll let you know if any are adjusted for high altitude. 

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