Strawberry summer cake

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Strawberry Summer Cake
From Smitten Kitchen

This is so nice, and light and strawberryish.


  • 85g / 6 tbsp 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
  • 180 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


  1. Preheat oven to 350°F / 180C (160C fan)
  2. Butter a 10-inch pie pan or 9-inch deep-dish pie pan, or 9- or 10-inch springform or cake pan. 
  3. Whisk flour or flours, baking powder and salt together in a small bowl. 
  4. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes.
  5. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
  6. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
  7. Bake cake for 10 minutes then reduce oven temperature to 325°F (160C or 140C fan) 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.) 
  8. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.

300 cals per portion (8 slices)

Nutrition Facts
Serving Size 139 g
Amount Per Serving
Calories
297
Calories from Fat
88
% Daily Value*
Total Fat
9.8g
15%
Saturated Fat
5.9g
29%
Cholesterol
47mg
16%
Sodium
225mg
9%
Total Carbohydrates
48.4g
16%
Dietary Fiber
1.4g
6%
Sugars
29.0g
Protein
4.2g
Vitamin A 6%•Vitamin C 62%
Calcium 6%•Iron 8%
Nutrition Grade D+

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