Madilyn and I went to my mom’s house for a tea party after we had a field trip learning about tea and she had made this AMAZING cake from a recipe by Martha Stewart for her friends Birthday and we got to benefit from it! It was DELICIOUS! SOO good! And my mom, and if you know her you’ll know this is amazing, did NOT change ANYTHING in the recipe!!! So… this is completely and totally not either of our recipes, but you should definitely make it and try it. No kidding…. Seriously.
YUM!
This picture is my mom’s beautiful results and she served it with freshly whipped homemade whipped cream with just heavy whipping cream, sugar and lemon zest…. YUM! For Martha’s full pictures and more details, check out her link: http://www.marthastewart.com/336020/strawberry-cake
Ingredients:
DIRECTIONS
-
STEP 1
Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
IN THIS STEP:
- Buttering and Lining Cake Pans
-
STEP 2
Put 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 egg,milk, and vanilla.
-
STEP 3
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
-
STEP 4
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days
And now, for the quote of the day:
