Strawberry Shortcake Cake
Brace yourself. I have purchased a LOT of strawberries in the last few weeks and have been experimenting up the wazoo. For you, this means an abundance of really great ways to use everyones favorite spring fruit. Because sometimes you need to break away from the norm of strawberry shortcake! Hmm. Actually, today’s recipe is quite a bit like strawberry shortcake….I guess I haven’t strayed as far from the norm as I thought…
But anyway! In case you have already tried (and I hope you have!) the Strawberry & Avocado Salad and Strawberry Ice Cream recipes, I have one more for you! Actually, I have three more for you, but I will try and space them out! This gorgeous cake was very quick to throw together and tastes amazingly like strawberry shortcake. But without all the labor of rolling and cutting biscuits and assembling the desserts! A simple batter gets mixed up and spread in a pie plate then topped with halved strawberries. That is it! It will make your house smell absolutely heavenly! I know because when I make this cake I always pause for a moment just before I open the oven door. You know. Just to prepare myself for the loveliness of a golden vanilla cake topped with ruby fruit! A big spoonful of whipped cream over the top is all this needs. Of course, I like to eat it plain for breakfast the next day as well, but usually only because all the whipped cream is gone.
Also, just a little side note to mention that this would be super fun to serve Memorial Day weekend or for the Fourth of July. I only mention this because I inadvertently styled the above photograph in a patriotic sort of way and didn’t really notice that until just now. Oh hey! This would be fun to make this summer for an Olympics party too! GO USA!
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Strawberry Shortcake Cake
Adapted from Martha Stewart
This cake is not super light and fluffy. It is kind of like a soft biscuit; sweet yet strong enough to stand up to the juiciness of the berries!
6 T of soft butter
1 c sugar
1/2 c milk
1 tsp vanilla
Cream the above ingredients with a hand-held mixer or in the bowl of an electric mixer. Add:
1 1/2 c flour
1 1/2 tsp baking powder
pinch of salt
Mix just until combined, scraping the sides of the bowl to ensure all ingredients are incorporated.
Butter or spray a glass pie plate and spread the batter in the bottom. Rinse, hull and halve enough strawberries for the top of your cake. This will vary depending on the size of your berries, but it is about 2 c or 1 lb. Lay them cut side down in circles, sprinkle the top of the cake lightly with sugar and bake at 325 for 45 minutes to an hour, or until cake is golden and toothpick in the center comes out with just a few moist crumbs attached. Let cool completely and cut into wedges.