Strawberry Summer Cake

Submitted by kellib626

"I found this recipe on the "Mom Spark" blog on Pinterest--made it for Easter and it was fabulous! Had to put it here so I wouldn't lose the recipe."

 

• Ready In: 1hr 25mins
• Ingredients: 11
• Yields: 1 cake
• Serves: 6-8

ingredients

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup sugar
• 2 tablespoons sugar
• 1 large egg
• 1⁄2 cup milk
• 1 teaspoon pure vanilla extract
• 1 lb strawberry, hulled and halved
• whipped cream, for garnish (optional)

directions

1. 1.Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. 2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. 3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. 4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.