Strawberry Shortbread Cake
The strawberries at the grocery store this week were absolutely gigantic and delicious looking, just waiting to be baked into a scrumptious strawberry shortbread cake. The recipe is quick to prepare and is a perfect dessert to serve to company, particularly with a dollop of whipped cream or vanilla frozen yogurt. The cake is an ideal consistency, not too dry and not too spongy. Though I can’t deny my love for chocolate desserts, it’s nice to swap them for something more light and fruity to welcome in the sunny spring weather. Next time, for a little twist, I’m thinking a splash of almond extract might add some extra flavour, but the original, found here, is perfect just the way it is!
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup & 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries cut in half
- Preheat oven to 350°F and grease a 10-inch cake pan.
- Mix together flour, baking powder, and salt in a medium mixing bowl.
- Cream butter and 1 cup of sugar in a separate bowl for 2-3 minutes or until well-combined. Stir in egg, milk, and vanilla.
- Gradually add in flour mixture until combined, but do not over-mix.
- Pour batter into cake pan and press halved strawberries into the top of the batter with the cut side down. Try to squeeze them all in there to maximize deliciousness. Sprinkle remaining 2 tablespoons of sugar over the berries.
- Bake for 10 minutes at 350 F, then reduce temperature to 325 F and bake for another 50 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool completely before serving- store in a closed container for up to 2 days (if it lasts that long!)