Simple and simply delicious, this cake is adored by everyone! Perfect for a light dessert, at tea time or even for breakfast, this cake is moist, full of fruit and not too sweet. Use the freshest and sweetest strawberries available and try it with a dollop of Crème Fraiche
- 1 cup sugar, plus additional 1 tablespoon for topping
- 1 stick unsalted butter, softened
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 quart of fresh strawberries, rinsed, dried, stemmed and cut in half.
- Preheat oven to 350 degrees. Butter and flour a round 9” cake layer pan.
- In a stand mixer or with a handheld mixer, cream butter and 1 cup sugar together on medium speed, until creamed, about 3 minutes.
- Beat in eggs thoroughly, one at a time and then vanilla Set aside.
- In a mixing bowl, sift together flour, baking powder and salt. Add to the creamed butter mixture, ¼ cup at a time, mixing well after each addition. Pour batter into prepared cake pan.
- Arrange strawberries in a circular pattern in two rows on the cake batter with the tips pointing towards the rim of the pan.
- Sprinkle strawberries with sugar and bake until cake is set and light golden, about 50-55 minutes. The fruit will sink into the batter.
- Cool pan for 10 minutes on a rack. Carefully, run a knife around the side of the cake and unmold. Allow cake to cool on a rack and serve at room temperature.
Serves 6
Print Friendly