Use Fresh Fruit for a Sweet Treat Made From Scratch
When sweet strawberries start to flood the farmers markets, take advantage of the opportunity to bake a cake. It's a good way to get your kids to eat a little extra fruit while still enjoying a yummy treat. Baking this cake is easy, so you can whip it up anytime without waiting for a special occasion to come along. It's just right for a late-afternoon snack for you and the whole family.
Total Time: 1 hour, 30 minutes | Prep Time: 20 minutes | Serves: 8 to 10
- Cooking spray
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1 cup, plus 1 tablespoon, granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 3/4 pound strawberries, hulled and halved
- Heat the oven to 350 F. Spray a 9-inch round cake pan with cooking spray.
- In a medium-size bowl, combine the flour, baking powder and salt.
- In a large bowl, use an electric or stand mixer to beat the butter and 1 cup of sugar for at least 3 minutes, or until light and fluffy. Beat in the egg and vanilla.
- Alternate adding the milk and the dry ingredients into the wet ingredients, beating on low speed until just combined.
- Pour the batter into the cake pan and smooth the top with a spatula. Arrange the strawberries, cut side down, on top of the batter, and sprinkle the tops with 1 tablespoon sugar.
- Bake in the oven for 10 minutes, and then reduce the heat to 325 F. Bake for another 50 minutes, or until the cake is slightly golden on top and a toothpick comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes. Use a knife to release the cake from the pan, turn out the cake and let it cool on a wire rack.
Kelsey Casselbury is an independent writer, editor, and designer based in Annapolis, Md. She is the mother of a preschool boy and a board member at a local children's theatre, where she helps with productions through communications, marketing, and design needs.