Who is not fond of luscious bright beauties in form of strawberries? Winter in Bangalore and one can not miss out stacks of strawberry boxes being sold at the neighborhood supermarket or the local vendor calling out to you to buy them at commercial street. I picked a box or two and was thinking if i should make the usual strawberry smoothie or cheese cake and when I was searching for something new, i stumbled upon this Strawberry Summer Cake recipe on Smitten Kitchen. I instantly thought that I must give this a shot as I have never played with strawberries for a cake. Here, I followed Smitten Kitchen's recipe and instead of barley flour that she used, I used all purpose flour. It was easy, fun and visually appealing to make this strawberry cake because of obvious hints of the gorgeous berrylicious colour and oh! I completely loved the gooeyness of the berries once baked. Try this out, I am sure you and your dear ones would absolutely love it.
Ingredients
1 1/2 cup all purpose flour
1 cup unsalted butter, at room temperature
1 cup powdered/castor sugar
1 tsp baking powder
1/2 cup milk
1 egg
1 tsp vanilla essence
1 cup strawberries, halved
1/2 tsp salt
Method
Preheat the oven to 180 degrees C.
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, beat the egg and butter, adding sugar, vanilla till the batter is well combined.
Mix the dry and liquid mixed ingredients together and keep pouring in the milk till the batter is smooth enough.
Butter and sprinkle flour into the cake tin, pour in the cake batter and arrange the strawberries,half dipped into the batter.
Bake cake for about 8-10 minutes and reduce the temperature to 175 degrees C, continue baking for another 30-35 minutes. When the berries are gooey in texture and the cake is light golden brown, its time to switch off the oven.
Cool the cake tin on a rack, sprinkle some left over castor sugar, cut into square wedges and serve with cream or ice cream.
