I made this strawberry cake this week. They say those who can’t cook, bake. Well, I can neither cook nor bake.
But this was a success!
I think this is a super easy recipe to follow and you don’t need tons of complex ingredients to bake with either. Whenever I come across a recipe on the food blogs I follow, I scroll down to the ingredients required. If I see a few ingredients, especially those that can’t be replaced, that are complex, most often than not, I do not try it.
I went through a period of time where I tried to do recipes that called for a hundred and one ingredients and by the time I measured out every item to get ready, I felt like I should have gone out to buy a slice of cake instead. And more than not, the end product did not justify the efforts and cost that I have used.
In Singapore, where the temperature is 36 degree Celsius all year round, it is always summer here. It alternates between hot, bloody hot, humid hot and rainy hot. Even when it rains, it is seldom cold or freezing. It is just wet and it becomes humid after a while again.
This cake is easy and not heavy for hot days like what we have here in Singapore. But even in cold countries, I suspect it will go really good with whipped cream and a cup of hot tea!
You can also change up the fruits as you like, I have also tried canned peaches as well and it turned out great too.
-6 tablespoons (85 grams) unsalted butter, at room temperature, plus extra for pie plate
-1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour)
-1 1/2 teaspoons baking powder
-1/2 teaspoon table salt
-1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
-1 large egg
-1/2 cup (118 ml) milk
-1 teaspoon (5 ml) vanilla extract
-1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie pan. This cake would work also, in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.