Strawberry Season: Whisk, Transfer, And Bake A Delicious Cake

Nothing as compared to devouring fruits that are in season. And as strawberry season arrives in India, it's time to note down recipes which could come in handy for you to whip up during weekends.

Check out this simple yet delicious fresh strawberry cake recipe...

Fresh Strawberry Cake

Ingredients

• 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 6 tablespoons unsalted butter, softened, plus more for greasing the pan
• 1 cup plus 2 tablespoons sugar, divided
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup milk (low-fat is fine)
• About ¾ pound strawberries, hulled and halved

Instructions

• Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
• Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
• Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.

(Recipe Credit: Jenn Segal, Classically Trained Chef, Cookbook Author)