37 minutes ago
Saturday, June 25, 2011
"Strawberry Shortcake, Huckleberry Pie........V-I-C-T-O-R-Y". Now do a cartwheel and a split.
This cake was SO easy and SO delicious, made with local strawberries.
If you remember, I made this cake last summer, but used cherries & almonds. This time I stuck to Madame Stewart's original recipe, using gorgeous fresh strawberries, but liked Mary's addition of orange zest & almond extract.
The heck with strawberry shortcake, this cake was as good, if not better, and a helluva lot easier.
Summer Strawberry Cake (by way of Martha & One Perfect Bite)
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, softened, plus more for pie plate
1 large egg
1/2 cup milk
1 teaspoon grated orange zest
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pound strawberries, hulled and halved
2 tablespoons turbinado (raw) sugar (for the top)
In a medium sized bowl, mix the flour, baking powder & salt.
In a large bowl, cream your sugar together with the egg and the butter.
Gradually mix in your flour and add the milk, zest and extracts, mixing until a nice thick yellow batter turns out.
Pour your batter into a greased 9" pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle raw sugar over the top.
Bake at 325F for 40-50 minutes until golden and firm to the touch.
Let cool and serve with whipped cream.
This cake should only be made in June when strawberries are PERFECTLY beautiful!
(I have spoken).