There is absolutely no cheese in this recipe, but, I just had to share it with you! It isn’t new, but it’s new to me and it meets all my criteria:
- It must be easy.
- It must have something healthy in it so I don’t feel so bad about eating it.
- It must be presentable for guests because that’s basically the only time I cook.
I made it exactly as the recipe dictates, but from the comments, I learned:
- You can make this with any other fruit you want to (even jarred cherries!). If you make it with half blueberries and half strawberries, it makes a great 4th of July cake.
- You can bake it in a springform pan or a square baking pan or a 10″ cake pan.
- You can use frozen strawberries and bake it for 10 minutes longer.
- You can add chocolate chips to it.
- You can freeze it, but cook it a few minutes less than you would because it will lose some moisture in the freezer.
Strawberry Cake
By Martha Stewart
INGREDIENTS
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
DIRECTIONS
1. Preheat oven to 350F. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture.
4. Transfer batter to buttered pie plate.
5. Arrange strawberries on top of batter, cut sides down and as close together as possible.
6. Sprinkle remaining 2 tablespoons sugar over berries.
7. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
Cake can be stored at room temperature, loosely covered, up to 2 days.
For printing:
Strawberry Cake
By Martha Stewart
INGREDIENTS
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
DIRECTIONS
1. Preheat oven to 350F. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture.
4. Transfer batter to buttered pie plate.
5. Arrange strawberries on top of batter, cut sides down and as close together as possible.
6. Sprinkle remaining 2 tablespoons sugar over berries.
7. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.
Cake can be stored at room temperature, loosely covered, up to 2 days.
