Summertime is the season of tall glasses of lemonade, grill parties, and fresh-off-the-vine strawberries. Sweet Strawberry Cake shows off the ruby red, juicy, and sweet fruit in all its summery glory! The strawberries form the topping for a fluffy, moist, and buttery vanilla cake so delicious it doesn't even need frosting. Sweet Strawberry Cake is an afternoon teatime treat or the best last course after a patio dinner party, especially if you serve it with whipped cream. Strawberry shortcake may come up a little short in comparison!
Ingredients• 6 tablespoons unsalted butter, softened, plus more for greasing the pan • 1 1/2 cups all-purpose flour, spooned into a measuring cup and leveled-off • 1 1/2 teaspoons baking powder • 1/2 teaspoon salt • 1 cup plus 2 tablespoons sugar, divided • 1 large egg • 1 teaspoon vanilla extract • 1/2 cup milk • 3/4 pound strawberries plus more as necessary, hulled and halved • whipped cream or vanilla ice cream, optional, for serving
Preheat the oven to 350 degrees F.
Butter a 9-inch deep-dish pie pan or a 9-inch square cake pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
Set the dry ingredients mixture aside.
In the bowl of an electric mixer, beat 6 tablespoons butter and 1 cup sugar until pale and fluffy, about 3 minutes.
Add the egg and vanilla and beat on low speed until well combined.
Gradually add the dry ingredients mixture and milk while the mixer beats on low speed, alternating between the two and beating until smooth. The batter will be thick.
Transfer the batter to the prepared pan, smoothing it with a spatula.
Arrange the strawberries on top cut-side up so they completely cover the batter.
Sprinkle the remaining sugar over the strawberries.
Bake for 10 minutes.
Reduce the heat to 325 degrees F.
Bake until the cake is lightly golden and a tester comes out clean, about 1 hour.
Let the cake cool on a rack.
Serve with whipped cream or ice cream.