As a child, every June my family would take a trip out to the country to go Strawberry picking. I can vividly remember the huge strawberry balloon that hovered in the sky high above the farm, the root beer floats and hot dogs we would get from Stewart's Drive-In, and the rock candy treats from an old candy store. But mostly I remember squatting down next to my mom, watching her add strawberries to our box, while sticky fingers and all, I ate the strawberries.
When the sun finally decided to shine on Eastern Massachusetts, I went to Connor's Farm in Danvers to go strawberry picking. I left Connor's Farm with a box of strawberries and with those strawberries I decided to make Martha Stewart's Strawberry Cake.
Makes One 10-inch cake
6 Tbsp Unsalted Butter, softened, plus some for pie dish
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1/2 milk
1 tsp vanilla extract
Strawberries hulled and halved... the more the merrier!
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. **** Don't be scared to load up on Strawberries!
Sprinkle remaining 2 tablespoons sugar over berries
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. *** At first I didn't think it would take an hour to cook but that's really what it takes.
Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
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