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Strawberry Cake image

This simple butter cake gets topped with fresh strawberries just before baking. To add another layer of strawberry flavor, try our strawberry frosting recipe.

Provided by the editors of Martha Stewart Living

Yield Makes 1 (10-inch) single-layer cake

Number Of Ingredients 9

6 tablespoons unsalted butter, softened, plus more for the 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


  • Preheat the oven to 350°F. Butter a 10-inch pie plate. Sift the flour, baking powder, and salt together into a medium bowl.
  • Put the 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 the egg, milk, and vanilla.
  • Reduce speed to low; gradually mix in the flour mixture. Transfer the batter to the buttered pie plate. Arrange the strawberries on top of the batter, cut sides down and as close together as possible. Sprinkle the remaining 2 tablespoons sugar over the strawberries.
  • Bake the cake 10 minutes. Reduce the oven temperature to 325°F. Bake until the cake is golden brown and firm to the touch, about 1 hour. Let cool in the pie plate on a wire rack. Cut into wedges. The cake can be stored at room temperature, loosely covered, for up to 2 days.

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