the baker upstairs: probably the best cake i ever made


probably the best cake i ever made


Last night I made this strawberry cake from Smitten Kitchen. It was the most delicious thing I have baked in a long long time. It's a little sweet, so one piece is probably sufficient (thank goodness, or I would be gaining back the baby weight I have tried so hard to lose). I think we're going to be eating a lot of this cake this summer. It would be delicious with blueberries or any kind of fruit, really. Yum!

Strawberry Summer Cake
Smitten Kitchen

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9- or 10-inch springform or cake pan.

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. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.
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  1. Made this over this past weekend and it was a huge hit! :)

  2. Ooh, these would be the perfect preschooler cupcakes sans frosting!


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