Tasty Thursday: Strawberry Cake!

Now that spring is here and the weather has turned for the better (we hope), fresh fruit is always first and foremost on our minds for healthy snacks as well as for cake.

Strawberries are always a personal favorite because they can be so juicy and delicious.  And fresh strawberry time is upon us, hooray!  In fact, we love strawberries so very much that we are going to showcase those luscious berries in each Tasty Thursday feature in May!

We've shared our go-to fresh strawberry filling in the past and today we'd like to share a delicious strawberry cake recipe we came across by chance. What we love about this cake is that it doesn't require any frosting, although a scoop of fresh whipped cream wouldn't be amiss on it!

Oh, and strawberries give Christina, our resident kitchen gadget geek, an excuse to use her favorite gadget:  a strawberry huller!  If you don't have one of these, be sure to get one.  They save your berries from being hacked to death and losing out on some of the precious fruit by simply digging out the green stem and none of the ripe, red berry.  Christina's is from The Pampered Chef and can be used to core tomatoes too, when they come into season!

Strawberry Cake 

Adapted from Martha Stewart
recipe courtesy of Two Peas and Their Pod

• 6 tablespoons unsalted butter, at room temperature
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 pound strawberries, hulled and sliced
• 2 tablespoons turbinado sugar, for sprinkling on top of cake

1. Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.

3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado 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 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.

Serves 10

Happy baking!
Christina & Meghan

P.S.  One of our favorite children's books features the strawberry:



And here is a short video clip of the book too!