One of my friends, an avid Crossfitter who’s been on the paleo diet for around a year and a half, asked me to make her a strawberry cake for her birthday. I believe my exact response was, “Strawberry cake? In winter? Off season? No way!” To which she responded, “I eat white sugar three days a year. Don’t deny me this. Not on my birthday.”
I couldn’t really argue with that.
Actually it was a colleague who show me the recipe. The only time consuming part of this recipe is the chopping and washing of strawberries.
What was left.
- 85 g unsalted butter at room temperature, plus extra to coat the baking pan
- 188 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 225 g plus sugar
- 1 large egg
- 1/2 cup 118 ml milk
- 1 tsp vanilla extract
- 450 g strawberries hulled and halved
Preheat oven to 180°C. Butter a 10-inch springform.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared cake pan. In the pan the mixture looks too little but when you push and arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer, the mixture will gradually spread. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 180°C and bake cake until golden brown and a tester comes out clean, about 50 minutes to 60 minutes. Let cool in pan on a rack.