This cake is simply amazing. I’ve been making it for 11 years, and it’s never gone wrong. I’ve been making it so long that when I lost the original dog-eared copy of the magazine I’d been using, I would scroll through my email to find that one time that I’d emailed it to my mom, since it wasn’t yet archived on the internet!
It’s dead simple, and it can be customised to most all fruits. I do a cinnamon-brown sugar-apple cake in autumn, I have done it with plums and pears and cherries — it’s just so versatile.
But the best is, of course, strawberries. When mid-June rolls around and it’s peak season, I love making this cake. The strawberries pop and melt into the soft fluffy cake batter, giving you a squishy sweet bite of strawberry in each forkful.
Strawberry Summer Cake
originally published by Martha Stewart Living, 2005
85 grams (6 TBSP) unsalted butter, at room temperature (substitute coconut oil if dairy-free)
1.5 cups (188 grams) Flour (I use Halbweiss, but all-purpose is fine)
1.5 tsp Baking Powder
1/2 tsp Salt
1 cup (200g) + 2 tbsp (25g) Sugar (I use raw cane sugar, but white granulated is fine)
1 Large Egg (substitute flax egg if vegan)
1 cup (118 ml) Milk (substitute almond milk if dairy-free)
1 tsp vanilla extract (or vanilla sugar/vanilla paste)
450g (1 pound) Strawberries, leaves removed and cut in half
Preheat oven to 180C (350F). Butter or oil a cake pan or large pie plate, I used a 9″(23cm) springform pan.
Place the flour, baking powder, and salt in a bowl and mix well.
First cream together the butter and 1 cup of sugar using an electric mixer. When the mixture is pale and fluffy, add the egg, then the milk and vanilla. Slowly mix in the flour mixture and beat on low until a smooth batter forms.
Pour your batter mixture into your prepared pan and place the strawberries, cut side down, as close together as possible, pushing them down slightly into the batter. Sprinkle with the remaining 2 tablespoons of sugar. (Depending on the size of your berries, they may not all fit. That’s ok!)
Place in oven and cook for 10 minutes. Reduce the temperature to 170C (325F) and cook an additional 50 minutes. Cake should be golden brown and no wet batter should stick to a toothpick or knife inserted in the cake (gooey strawberries are ok).
Let cool completely on a cooling rack before removing from cake pan or springform. Cut into wedges and serve with whipped cream or vanilla ice cream. (For vegans, whipped coconut cream or vegan ice cream)
Enjoy! Cake keeps up to two days at room temp, but don’t worry, it won’t stick around that long… 😉