When the calendar clicked over to September, the days immediately became spring like and the sunshine came out to play. But then, suddenly, yesterday there were gale force icy winds that felt like winter. Thankfully I picked up a massive pile of strawberries ($1 a punnet, I got 6!) to brighten up the day.
I’ve had Smitten Kitchen’s Summer Strawberry cake bookmarked for ages, waiting for cheap strawberries, so it was the perfect time to make it. I woke up early and pottered around in the kitchen bundled up in a jumper and trackies, the smell of strawberries in the air.
This cake really is jam packed with strawberries, but if I was to make it again I would push some down or mix them into the batter as well as laying them on the surface, as I think it could have been even more packed with fruit. The smell of strawberries wafting from the oven was a delightful start to the day! This cake requires quite a bit of cooking time but it is well worth it.
Smitten Kitchen’s Summer Strawberry Cake
I altered the recipe a little from the original as I thought there was a bit too much sugar in it, and then I had to compensate for the lack of moisture with extra milk. See the original recipe here.
- 85g butter
- 1/2 cup caster sugar (plus a little to sprinkle)
- 1.5 cup plain flour
- 1.5 teaspoons baking POWDER
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (use your discretion – add 1/2 a cup and see if it needs the extra 1/2)
- 1 teaspoon vanilla extract
- 500g strawberries, hulled and cut in half
Mix the egg, vanilla and 1/2 cup milk together with the sugar and butter until combined. Sift together the flour, baking powder and salt in a small bowl. Add the flour mixture to the wet ingredients gradually until just combined. If the mixture looks too thick, add the extra milk and mix until combined.
Pour into pan and top with strawberries, cut side down. I recommend pushing some down into the cake for a tasty surprise when you cut through, then they won’t be so cramped on top either. Sprinkle a little sugar on top over the berries and put the cake in the oven for 10 min.
After 10 min, turn the oven down to 160 and bake until a skewer comes out clean (around 40-50min).
This was amazing still warm (and even the leftovers reheated were just as good!).
Recipe from: Smitten Kitchen
Photos from: my camera