Fresh Strawberry Cake
 Modestly adapted from Martha Stewart Living (June 2005), via Karen Tannenbaum Sweet, a little rustic, and just right with a scoop of vanilla ice cream—this is the strawberry cake recipe you’ll come back to all season long. Ingredients 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons baking powder ½ teaspoon salt 6 tablespoons unsalted butter, softened, plus more for greasing the pan 1 cup plus 2 tablespoons sugar, divided 1 large egg 1 teaspoon vanilla extract ½ cup milk (low-fat is fine) About ¾ pound strawberries, hulled and halved 1½ cups all-purpose flour, spooned into measuring cup and leveled-off 1½ teaspoons baking powder ½ teaspoon salt 6 tablespoons unsalted butter, softened, plus more for greasing the pan 1 cup plus 2 tablespoons sugar, divided 1 large egg 1 teaspoon vanilla extract ½ cup milk (low-fat is fine) About ¾ pound strawberries, hulled and halved Instructions Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan). In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.) Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired. Cake can be stored at room temperature for several days, loosely covered. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving. Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan). In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.) Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries. Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired. Cake can be stored at room temperature for several days, loosely covered. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving. Nutrition Information Powered by Per serving (10 servings) Calories: 241 Fat: 8 g Saturated fat: 5 g Carbohydrates: 40 g Sugar: 25 g Fiber: 1 g Protein: 3 g Sodium: 185 mg Cholesterol: 38 mg Per serving (10 servings) Calories: 241 Fat: 8 g Saturated fat: 5 g Carbohydrates: 40 g Sugar: 25 g Fiber: 1 g Protein: 3 g Sodium: 185 mg Cholesterol: 38 mg