Strawberry Summer Cake

 

 

Tomorrow we’re driving out to Malibu for a reunion with Mike’s UCLA Physics doctoral Professor, Dr. Seth Putterman. Not only was he a wonderful mentor but through the years a great friend to both of us. I just baked a Strawberry Summer cake. It’s a recipe my cousin Pati sent me that sounded so good.   I wish you could have smelled the delicious fragrance of this cake baking!

 https://smittenkitchen.com/2011/05/strawberry-summer-cake/

you can also do a sheet cake 

 https://smittenkitchen.com/2019/06/strawberry-summer-sheet-cake/

 

Recipe for the above strawberry sheet cake 13" X 9" greased pan.

Ingredients:

9 Tablespoons unsalted butter, at room temperature

2 1/4 Cups all purpose flour

2 1/4 teaspoons baking powder

3/4 teaspoons table salt

1 1/2 cups granulated sugar  plus 2 Tablespoons sugar  (the 2 Tablespoons are to top the strawberries just before baking not to be combined with other ingredients for cake dough.)

1 large egg plus 1 egg yolk

3/4 cup milk

1 1/2 teaspoons vanilla extract

1 1/2 pounds of ripe strawberries hulled and halved

Preheat oven to 350 degrees. Butter the baking pan. Whisk flour, baking powder and salt together in small bowl. In a larger bowl beat butter, and sugar until pale and fluffy with an electric mixer, about 3 min. Mix in eggs, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries cut side down on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 Tablespoons of sugar over berries.

Bake 10 minutes then reduce heat to 325 degrees until cake is golden brown and with cake tester comes out free of wet batter. about 50-60 minutes.  Let cool in pan on rack cut into wedges.  Serve with whipped cream or ice cream.

*For regular round cake in springform pan the proportions of ingredients will be different. See smitten kitten link above for those measurements.