This recipe came from Martha Stewart by way of Smitten Kitchen, one of my favorite food blogs. If those two found it worthy, it was a pretty safe bet I would agree. It’s easy to make and a good way to use those berries that are starting to get a little jammy; as they will melt into true jamminess while baking. And the sprinkle of sugar over the top gives it a sweet crunch.
6 Tbs. unsalted butter, at room temperature, plus extra for the pie plate
1 1/2 cups all-purpose flour (can swap half of this for barley flour if you have it)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup plus 2 Tbs. granulated sugar
1 large egg
1/2 cup milk
1 tsp. vanilla extract
1 pound strawberries,hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch pie pan or a deep-dish 9 inch pie pan (it will overflow a standard 9 inch.) It would work in a cake pan as well.
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. Sprinkle remaining 2 tbs. of sugar over berries.
Bake cake for 10 minutes, then reduce oven temperature to 325 degrees 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. Serves 8 to 10.
Do Ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
Note: Don’t forget to reset the timer (like I did!) after the first 10 minutes when you turn the oven temperature down. And if you use a 10″ pie plate it will be done in 45 minutes or sooner!
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