Its summer and strawberry season. Two of the best things happening at the same time equals awesomeness! I must say it took me quite a while to find a cake recipe that does not overpower the freshness of the strawberries with too much sugar. But this is one of the easiest complicated looking cake I have made.
For 8 pax ( Fed 5 people and some had 2nd helping) Adapted from smitten kitchen
85g unsalted butter, at room temperature, plus extra to coat the baking pan
188g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
225g plus sugar
1 large egg
1/2 cup (118 ml) milk
1 tsp vanilla extract
450g strawberries, hulled and halved
Preheat oven to 180°C. Butter a 10-inch springform.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared cake pan. In the pan the mixture looks too little but when you push and arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer, the mixture will gradually spread. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 180°C and bake cake until golden brown and a tester comes out clean, about 50 minutes to 60 minutes. Let cool in pan on a rack.