Strawberry Cake

So I have to admit I took this recipe from Martha because I couldn't think of anything other than strawberry short cake to use our newly acquired two pound box of strawberry's in. But that's okay because I found the cake that hopes, dreams, and rainbows are made out of.

Now Martha apparently has some kind of fancy machine where she can crack eggs while beating away at the dough. I however have a hand mixer and it worked just fine for me (I just thought you should know).

The sound track for this dream cake you ask? Why nothing other than Owl City's Ocean Eyes. Listen to it and you'll understand why it compliments this cake perfectly. =)

The first thing I did was core the strawberry's. Its a little time consuming but very easy to do. Easier than cutting a tomato. My dogs decided that they loved strawberries as much as I do and begged at my feet for some. Sadly, I wasn't willing to share.

And since your done coring them, go ahead and slice 'em in half, you'll need to do that later anyway.

Now that the hard part is done, go ahead and melt your butter, and while that's melting away we can sift together the flour, baking powder, and salt.

With the melted butter go ahead and add your sugar and mix until well incorporated. Since there is not a lot of butter in this cake you won't get that liquidy look you did with the cookies.

See it dressed up in a bow tie for you.

Now add your milk, egg, and vanilla and mix until well beaten. Then go ahead and add your sifted flour mixture.

This is what cake batter in heaven looks like.

Go ahead and pour into a greased pie (or in my case 9 inch cake pan) pan. And just so you readers know I didn't use butter to grease it.

Ah Pam, what would I do without you. And for this cake it works great, other cakes, not so much. Sometimes you do need to flour a pan, just keep that in mind.

Spread it out so the top is nice and flat and go head and press your strawberries gently into the top of the cake. Simple, easy, delicious.

And I had a few left over. Don't worry, they didn't go to waste, they were eaten asap.

Pop that baby in the oven and watch the magic happen. Really, no seriously, once you taste the cake you'll understand.

I know I know. It doesn't look anything like the picture Martha posted.

Still so delicious.

And now! For the recipe!

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and halved

Directions

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
   
   
   
   
   ENJOY!