This decadent strawberry cake is so easy to make with just a few basic baking ingredients and so effortlessly delicious. If you don’t love to bake and mostly do it out of necessity, i.e. to satisfy the sweet tooths of your family or guests, you don’t need to invest in an expensive standing mixer or even electric beaters. That’s right, you can save hundreds of dollars and some valuable kitchen counter space by using a regular old food processor to beat your eggs and sugar together. It’s not the easiest method as there’s some extra cleanup involved and the batter tends to get stuck around the blade but it’s a splendid substitute for stand mixers and electric beaters which have limited uses outside of baking.
No matter how you choose to beat your eggs and sugar together, you are going to love this cake. It’s every bit as simple as it is delicious. It's best to make this cake when strawberries are in season throughout the summer and sometimes into the fall so stock up on organic local berries in August, remove the stems, slice in half and freeze for use during the colder months. That way you won't have to wait for summer to make this cake. For a little something special add a tablespoon of rosewater to give the cake a subtle botanical flavor. The cake is delicious without it as well.
You’ll need a deep pie tin as the cake will rise quite a bit in the oven. A deep 10-inch glass pyrex is best. If you don’t have one, consider making muffins instead. Just butter a 12-cup muffin tin and fill each slot with 1-inch of batter and 2 strawberry halves.
Easy and Decadent Strawberry Cake
7 tablespoons unsalted butter (room temperature)
1 cup + 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup milk
1 teaspoon salt
1 ½ cup flour
1 tablespoon baking powder
15 strawberries, stems removed and cut in half
1 teaspoon rose water (optional)
Preheat oven to 325 degrees Fahrenheit. Use 1 tablespoon of butter to grease the pie dish and set aside.
Using an electric mixer, beaters or a food processor, blend the sugar and butter together until light and fluffy. Add one egg and 1 teaspoon vanilla extract, 1/2 cup milk, 1 teaspoon rosewater (optional), and blend until just combined.
In a large bowl combine the liquid mixture and the salt. In a separate small bowl, mix the baking powder and flour together. Then slowly add the dry mixture to the butter and egg mixture, whisking as you go along. The batter should be very wet.
Pour the batter into the buttered pie dish and then place the halved strawberries snugly together in a single layer. Sprinkle 1 tablespoon sugar on top and bake for 60 minutes, allow it to cool for 10 minutes before carefully slicing.
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