Simple Strawberry Cake
A soft buttery cake topped with sweet strawberries and a crackly sugar crust
Prep
15 mins
Bake
60 mins
Serves
8
Difficulty
Easy
Ingredients
- 6 tablespoons butter, softened, plus extra for greasing
- 1 and 1/2 cups all purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plus 1 tablespoon sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk
- About 180 g strawberries, hulled and thinly sliced
Method
- Preheat the oven to 180 Celsius. Grease your baking tin.
- Cream the butter and sugar on high speed for about three minutes, scraping down the bowl halfway through.
- Add the egg and vanilla extract and mix on medium speed for about thirty seconds.
- Add the flour, baking powder, salt, and milk. Mix on low speed for about twenty seconds until mostly combined.
- Add three quarters of the strawberries and mix briefly on low speed for no more than ten seconds.
- Finish mixing gently by hand if needed until no white streaks remain.
- Pour the batter into the prepared tin and smooth the top.
- Press the remaining strawberries into the top of the batter.
- Sprinkle the remaining tablespoon of sugar evenly over the top.
- Bake at 180 Celsius for 10 minutes, then reduce the temperature to 160 Celsius and continue baking for about 50 minutes. Check with a skewer once the top turns golden. The cake is done when the skewer comes out clean.
- Allow the cake to cool slightly before serving.
Tips
- Use ripe but firm strawberries so they hold their shape while baking
- Do not overmix once the flour is added to keep the cake tender
- Serve warm with cream or vanilla ice cream if you like
Storage
- Store covered at room temperature for up to 1 day
- Refrigerate for up to 3 days and bring to room temperature before serving
- Best enjoyed fresh on the day of baking
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