Strawberry Summer Cake — Revisited

It just sounds like summer, doesn’t it! Alas, the recipe as printed in the local newsletter was incorrect. I fixed it and made so many changes that I’m posting my own version here.

Luscious Strawberry Summer Cake

  • 1 pound strawberries, hulled and halved
  • 1/2 cup unsalted butter
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 cup brown sugar
  • 1 large egg
  • 1/2 cup milk
  • 2 teaspoons raspberry vinegar
  • 2 teaspoons vanilla extract
  • 4 tablespoons  brown or white sugar
  1. Preheat oven to 350 degrees. Butter a 10-inch springform pan.
  2. Whisk flour, baking powder and salt together in a small bowl.
  3. Beat butter and 1 cup sugar about 3 minutes.
  4. Whisk together egg, milk, vanilla and raspberry vinegar and let set while.
  5. Add to creamed butter/sugar mix and incorporate thoroughly; it will be wet and granular looking
  6. Add dry mixture gradually, mixing until just smooth.
  7. Pour into prepared pan. Mixture will need to be smoothed out to fill the space.
  8. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer.
  9. Sprinkle remaining sugar over berries.
  10. Bake cake for 40 minutes until golden brown. Find a spot that doesn’t go through berries and use a tester to make sure it comes out clean. Cook longer if necessary
  11. Cool for a while in pan. Serve warm.
  • Variations: replace all or part of the butter with applesauce. (Thanks Wanda!)
  • Replace the brown sugar with white sugar.
  • Replace the sugar with agave nectar and reduce the milk to 1/4 cup.
  • Replace the baking soda and raspberry vinegar with 1/12 teaspoons baking powder.
  • Slather with whipped cream.
  • For a higher cake, use a smaller pan, either springform or cake, and cook longer. Start testing at 50 min.

This cake started out originally from A lovely website! I forgot to take a picture … Oh well, guess I’ll just have to make another one.


About lisabai

Cook, Knitter, Reader; Alpha Cat
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