It’s strawberry season, and in my house that means buying and using lots and lots of strawberries.  It’s my husbands absolute favorite fruit.  Every year he asks for strawberry shortcake for his birthday.  Which is coming in two weeks, so I better get working on picking my recipe.  Instead of the usual strawberry shortcake, I wanted to make something a little different.  This cake is like a strawberry shortcake cake…but less biscuity.  It isn’t a buckle, crisp, slump, grunt, or betty…in fact, I have no idea what it is other than well…a cake.  It’s not too sweet- so I dressed it up with a little powdered sugar and fresh whipped cream!

Adapted from Martha Stewart.


-6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
-1 1/2 cups all-purpose flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon table salt
-1 cup plus 2 tablespoons granulated sugar
-1 large egg
-1/2 cup milk
-1 teaspoon vanilla extract
-1 pound strawberries, hulled and halved

Preheat oven to 350F.  Prepare the strawberries.

Butter a 9 inch or 10 inch pie plate.  I used a 9 inch tart pan and it worked out perfectly!

Whisk flour, baking powder and salt.  In a separate, large bowl, beat butter, eggs and sugar.  Add milk and vanilla and mix until incorporated.

Add dry mixture gradually and mix until smooth.

Pour into buttered pie plate.  Gently push strawberries into batter, cut edge down.  Sprinkle some additional sugar on top (2 Tablespoons max) for a crustier top.

Bake for 10 minutes and reduce temperature to 325F.  Continue baking for another 50 minutes until edges are golden and tester comes out clean.

Let cool and serve with fresh whipped cream!