Simple Strawberry Cake

From The Culinary Couple | Source Smitten Kitchen


  • 6 Tbsp unsalted butter, room temperature, plus extra to grease pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plus 2 Tbsp granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 lb strawberries, hulled and halved


  1. Preheat oven to 350°F. Butter 10-inch pie pan or 9-inch deep-dish pie pan. (I don’t have either, so I just poured all but about 1/2 cup of batter into my 9-inch pie dish. If you try to use all of the batter, it will overflow. I assure you.)
  2. Whisk together flour, baking powder, and salt in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy, about 3 minutes. Mix in egg, milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
  3. Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 Tbsp sugar over berries.
  4. Bake cake for 10 minutes at 350°F, then reduce oven temperature to 325°F and bake cake until golden brown and a toothpick comes out clean, about 50 to 60 minutes. (Gooey strawberries on the tester are a given.)
  5. Let cool in pan on a rack. Cut into wedges. Serve with a dusting of powdered sugar or lightly whipped cream.