Strawberry Summer Cake

Meagan's First Kitchen


6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved


Preheat oven to 350 degrees F.

Butter a Deep Dish pie plate.

Whisk flour, baking powder, & salt in a small mixing bowl.

With an electric mixer (or bowl of your stand mixer) cream the butter and sugar about 3 minutes or until it's soft and fluffy. Mix egg, milk, & vanilla extract until combined then slowly add dry mixture in 3 portions. 

Pour batter into prepared pie plate and place strawberries (cut side down) into batter.

Place pie plate on a small baking sheet (just incase you have any bubble over while baking) and bake for 10 minutes on 350 degrees F.  Drop temperature to 325 degrees F and bake for another 50-60 minutes or until a cake test (or toothpick) comes out clean from the center. 

Allow cake to cool on cooling rack before serving! ENJOY!