Today is a certain little boy’s 2nd birthday. We had great fun going on our normal dog walk, playing with our new rocket sprinkler, buying new books at the book store (Curious George! Dr. Seuss, Small Saul the pirate, and more!) and then an excellent lunch with daddy at the BBQ place near his work (pulled pork, cornbread and sweet potato fries, yum!). But because his mommy couldn’t wait anymore with the delicious, delicious smell is in my kitchen, he also got cake for breakfast.
I made the strawberry summer cake from Smitten Kitchen (one of my new favorite cooking blogs), recipe below, with some whipped cream topping. Mommy even let the birthday boy lick the beaters.
The cake is delicious. Beyond delicious. And smells delicious. It even looks delicious. I had to eat a piece before posting this. I may have to eat another one afterwards. I barely managed to not break into it last night when I made it. I can only imagine how good this is going to be once I get fresh picked strawberries, next weekend (I can’t wait!). I’m usually a chocolate or lemon cake sort of gal, but this may be my new favorite cake, and it’s very simple. Go make it, go make it tonight, even if you have to stay up till midnight (like I did last night) to finish it, you will be happy when you do. I promise. Xander agrees.
I will be making this again, in fact, next weekend for Xander’s birthday. Yummy yummy strawberry cake.
Strawberry Summer Cake
From Smitten Kitchen
Note: Smitten Kitchen suggests swapping 3/4 cup of all purpose flour with barley flour. I didn’t have any, so I just used all purpose flour.
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour (can swap 3/4 cup or 94 grams all-purpose flour with 3/4 cup or 75 grams of barley flour, see Note)
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved
Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch pie pan (I believe mine was a 9 inch one). This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.
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 (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F 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.
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered, but good luck with that.
From Joy of Cooking
1 cup heavy cream
2-4 tbsp of powdered sugar (can use 2-4 tsp granulated sugar or 2 tsp of honey)
1/2 tsp vanilla (I guestimated it and probably had more than that)
In a chilled bowl with chilled beaters, beat the cream until thickened. Add the sugar and vanilla (this step is optional) and beat until desired consistency. Spoon over yummy yummy cake.