There are two fruits that I look forward to every year. Mangoes in summer and strawberries in winters. In between there’s banana (no pun intended but hahaha!). Now is when you get the good stuff, where in a box of strawberries, all of them are plump, red and delicious. A couple of months down the line, you’ll find barely tolerable ones on top and ones at the bottom I’m sure would be from last winter. Anyway, I got myself a couple of boxes and straightaway baked a simple cake studded with these rubies. I looked up a few recipes and all of them were similar to one another. I followed Martha Steward, of course.
1 1/2 cups flour
1/2 cup unsalted butter at room temp
1 cup sugar
1 1/2 tsp baking powder
1 tsp vanilla
1/2 cup milk/cream
1/2 tsp salt
Enough strawberries to stud the cake with. I used very few. I’d suggest use more placing them very close to each other.
Mix the dry ingredients together – flour, salt and baking powder.
In another bowl, mix butter and sugar till light and fluffy.
Add the egg and vanilla. Mix.
Add the dry ingredients and mix till incorporated. The batter at this point will be a little too thick. I suggest adding a couple of tbsp more milk.
Halve strawberries and place them (cut side down) on the batter in the cake tin.
Bake in a preheated oven at 180 C for 40 mins or till centre is firm.
I served this with lightly whipped cream and cream cheese.