Fresh Strawberry Cake

This was dessert at Red Fire Farm's Strawberry Soiree Feast in the Field. It's adapted from a recipe from Smitten Kitchen (which in turn was adapted from Martha Stewart). What that should tell you is that this recipe is very adaptable. Use the cooking time as a guide, not a rule. I find this cake to be very moist and it needs time to bake all the way through.

6 tablespoons (85 grams) unsalted butter

1 1/2 cups (188 grams) all-purpose flour (or substitute 1/2 cup sifted whole wheat flour for 1/2 cup of the white flour)

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar

1 large egg

1/2 cup (118 ml) milk

1 teaspoon (5 ml) vanilla extract

1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F.

Butter or grease a 10-inch pie pan or 9-inch deep-dish pie pan.

 

Whisk flour or flours, baking powder and salt together in a small bowl.

Melt the butter in a small saucepan over low heat. Let the butter cook until the milk solids start to turn brown (your butter will sputter a bit as it goes through this process. After the butter is browned, whisk in the sugar, milk and vanilla. Whisk in the egg.

Mix the dry mixture in gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for until a tester comes out free of wet batter, about 50 to 60 minutes. Serve with lightly whipped cream.

Gluten-Free and Vegan Variations

We also served a version of this cake to accommodate both our vegan and gluten-free guests.

A gluten-free flour mix (I used Bob's Red Mill) can be substituted with good results.

For a vegan option, I substituted 2 oz or pureed silken tofu as a substitute for the egg, vanilla soy milk for the milk, and a light vegetable oil for the butter.