When I served this to my family, I only gave a bit of small slices to my boys. They were able to finish the slices in no time and I had to give them another serving of smaller ones. Strawberries do wonders for their stomachs. Usually, they’re full after dinner; but whenever strawberry dessert is on the menu, their stomach rooms for dessert suddenly expand. Oh the wonders of strawberries are truly indecipherable!
See what our friends from Pixelated Crumb have to say about this recipe:
“There are so many wonderful things about spring and one of my favorites is the resurgence of luscious, ruby red strawberries. I can’t bring myself to buy strawberries in the winter because they are just so sad with their pinkish/reddish facade and bland white innards. But in the spring we start seeing bright red strawberries followed by bright red strawberries at affordable prices followed by awesome 2-for-1 deals. And now I’m eating strawberries like there’s no tomorrow, but I guess there are worse things I could be doing.”
Oh I get what you mean- I felt the same. While the winter strawberries don’t really taste bad, strawberries during spring are the best ones out there. My sons will be happy-they love eating strawberries and dunking them on cream.
Ingredients
- 6 tablespoons Land O Lakes unsalted butter, at room temperature, plus extra for pie plate
- 1 1/2 cups (188 grams) Gold Medal all-purpose flour
- 1 1/2 teaspoons Clabber Girl baking powder
- 1/2 teaspoon table salt
- 1 cup (200 grams) plus 2 tablespoons (25 grams) Domino granulated sugar
- 1 large Eggland’s egg
- 1/2 cup (118 ml) Borden milk
- 1 teaspoon (5 ml) McCormick vanilla extract
- 3/4 teaspoon orange zest
- 1 pound (450 grams) Driscoll’s strawberries, hulled and halved
Instructions
- Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan.
- Whisk the flour, baking powder, and salt together in a small bowl. In a larger bowl, beat the butter and 1 cup sugar with an electric mixer until the mixture is pale and fluffy, about 3 minutes. Mix in the egg, milk, vanilla, and orange zest until just combined. Add the dry mixture gradually, mixing until just smooth.
- Pour the batter into the prepared pie plate. Arrange the strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle the remaining 2 tablespoons sugar over the berries.
- Bake the cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let the cake cool in the pan on a rack. Cut into wedges and serve with lightly whipped cream or vanilla ice cream.
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Quick Tip: Serve this with vanilla ice cream if you want.
Thanks again to Pixelated Crumb for this amazing recipe.
