Strawberry Cake from Vicki Delany

 It’s strawberry season! Enjoy!

I first got this recipe from a Martha Stewart Living magazine and have been making it for years. I don’t know why I haven’t shared it with MLK before, but I’m preparing for an influx of visitors this weekend, including small children, and I whipped this cake up and popped it in the freezer until needed. It keeps well in the freezer, well wrapped. Perfect with vanilla ice cream.

Strawberry Cake

Ingredients:

• 6 tablespoons unsalted butter (85g) , softened
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup sugar
• 1 large egg
• ½ cup milk
• 1 teaspoon pure vanilla extract
• 1 pound fresh local strawberries, hulled and halved

Directions:

Preheat oven to 350°. Butter a 9-inch pie plate.

Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer. Mix on medium-high speed until pale and fluffy, about 3 minutes.

Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually add in flour mixture.

Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible.

Bake cake 10 minutes. Reduce oven temperature to 325°F. Bake until cake is golden brown and firm to the touch, about 50 – 60 minutes.

Let cool in pie plate on a wire rack. Keeps at room temperature for up to two days or can be frozen if well wrapped.

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact. She’s on Bluesky at @vickidelany.bsky.social

Shot Through the Book, the 12^th Lighthouse Library mystery by Eva Gates, now available from Crooked Lane Books.  Shot Through the Book by Eva Gates: 9798892420440 | PenguinRandomHouse.com: Books