Some of you must remember these beauties from our Instagram feed from a few weeks months ago. Opps.. It’s been there way too long without a recipe especially if I have already made it more than once. But then it’s never too late for fresh strawberry cakes, is it now?
This is no fancy schmancy cake- just a classic slightly adapted Martha Stewart vanilla cake topped with tart berries and baked to a light golden perfection. So delicious, soft & everything a cake should be. This is perfect to bake when you have those not-so-perfect-looking-berries that no one is eating.
I made 3 mini cakes instead of one 8 or 9 inch cake since I didn’t want to wait until I was done photographing to try them and also because I love my mini spring form pans! You are so going to love this cake!
A little late to Fiesta Friday but isn’t everyone always up for a second round of desserts?
Here is how we made it:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon orange zest
- 6 tablespoons butter, at room temperature
- ¾ cup sugar plus a tablespoon for dusting
- 1 large egg, at room temparature
- 1 teaspoon vanilla extract
- ½ cup plus a tablespoon milk (I used low fat but feel free to use whole milk), at room temperature
- 8-10 strawberries, halved (you may use more depending on how many you like and can fit in)
- Preheat your oven to 350 F and grease 3 mini springform pans or one 8 or 9 inch cake pan.
- In a bowl, mix together the flour, baking powder, salt and orange zest and set this aside.
- In a mixing bowl, beat the butter and ¾ cup sugar until light and fluffy, for about 3-4 minutes.
- Then add in the egg and vanilla and beat until combined.
- Next, add in the flour mix alternating with the milk and beat only until combined.
- Pour the batter into your baking pans and arrange the strawberries on top, cut side down.
- Sprinkle a tablespoon sugar over the strawberries.
- Bake the cake for about 10 minutes and then reduce the oven temperature to 325 F and bake until light golden brown (approximately 50-55 minutes).
- Then, put the cakes under the broiler on high for 2 minutes.
- Preferably, slice the cake only after it has cooled down but I won’t be surprised if you don’t wait. 😉 I read that the cake keeps well at room temperature for 2 days, but it didn't last long enough in our house so...