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.
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.
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
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
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.
