Prep Time
15 minAssembly Time
3 minBake Time
70 minYield
10-12 slicesRating
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Loading...| 6 tablespoons unsalted butter, softened, plus more for pie plate | |
| 1 pound strawberries, hulled and cut in half | |
| 1 1/2 cups Rogers All-Purpose Flour | |
| 1 cup plus 2 tablespoons sugar | |
| 1 1/2 teaspoons baking powder | |
| 1/2 teaspoon salt | |
| 1 large egg | |
| 1/2 cup milk | |
| 1 teaspoon pure vanilla extract |
It's berry season! Here's a recipe we love using local strawberries
| 1. | Preheat oven to 350 degrees. Butter a cake pan. Sift flour, baking powder and salt into a bowl, set aside. |
| 2. | In a separate bowl, cream together butter and 1 cup sugar with electric mixer on medium-high speed until fluffy, approx. 3 minutes. Reduce speed to medium-low – add egg, milk, and vanilla. |
| 3. | Reduce speed to low speed and gradually add in the flour mixture. Transfer batter to your prepared cake pan. Arrange strawberries on top of batter, cut sides down and as close together as possible pressing each one in slightly. Sprinkle with remaining 2 tablespoons sugar. |
| 4. | Bake cake for 10 minutes. Reduce oven temperature to 325 degrees and continue baking until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate. Dust with powdered sugar. Cut into wedges and serve with whipped cream. |
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