I did not know it wasn’t clear that strawberry cakes are not for dogs. I was wrong. It was a point that needed to be clarified with my current charge, my sister’s dog, Zella. As my strawberry cake is to Trix, Zella is to that Silly Rabbit who is always trying to snag some. Trix are for kids, dawg! And strawberry cakes are for humans, dog. Except unlike wacky rabbit, Zella succeeded, because I walked out of the butler’s kitchen for all of 13 seconds to put peas in my mac and cheese (what can I say, I’m sophisticated).
Luckily, she only got a small bite off the top, and I cut the dogged part out and the cake escaped mostly unharmed.
So now you’re all like, yeah, ok, good story there, but the real question is, why are you posting ANOTHER recipe with strawberries in it? Have you no sense of adventure? Well, good questions, readers. The reason is, every time I go to the grocery store, the strawberries just get redder and redder. And I can’t resist that. I’m like, ooh, these look better than the last ones! And then I go again and I’m like, wait a tic, THESE LOOK EVEN BETTER. So I buy them. And I will continue to until it’s not strawberry season anymore.
Which, to be honest, isn’t that far away. Strawberry season is kinda fleeting, and I’m not interested in wasting a second of it. Plus we’re still in the awkward part of late spring before all the stone fruits get really ripe, and as soon as they do, they’ll be getting all of my attention (oh hey peaches!). So strawberries need to relish in the spotlight until that time.
About the cake: it’s good. I want to put whipped cream on it (KitchenAid, I missssss you). But I don’t NEED to, you see? It’s kinda just great on its own. I overcooked it a tad because, although I have used my sister’s oven thrice now and noted each time that it runs REALLY F’ING HOT, I still cooked it for the normal amount of time. Why, friends? BECAUSE I AM NOT SMART.
It happens, right? I knew you’d understand.
from Martha Stewart Living
6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk (I used buttermilk)
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.