Strawberry Cake


Strawberry Cake

From Michele Pallas and Penzeys in the Grand Rapids Press years ago
Course Dessert
Cuisine American
Keyword strawberry, cake


  • cups All purpose flour
  • tsp Baking powder
  • ½ tsp Salt (drop to 1/4 teaspoon if using salted butter)
  • 6 tbsp Butter softened; plus a little for greasing the pie plate
  • 1 cup White sugar
  • 1 large Egg
  • ½ cup Milk
  • 1 tsp Pure vanilla extract
  • 1 lb Strawberries, cleaned, hulled & halved
  • 2 tbsp Vanilla sugar (Combine 1 vanilla bean, whole or scraped, and 2 cups granulated sugar in a jar and seal tightly. Let sit for 1-2 weeks.)


  • Preheat oven to 350°F.
  • Grease a 9-inch pie plate and set aside.
  • In a medium bowl, sift together the flour, baking powder and salt.
  • In a separate bowl, beat the butter and sugar on medium-high until pale and fluffy, about 3 minutes.
  • Reduce the mixer speed to medium-low and add the egg, milk and vanilla.
  • Reduce the speed to low and gradually mix in the flour mixture.
  • Pour the batter into the pie plate.
  • Arrange the strawberries on top, cut sides down, as close together as possible.
  • Sprinkle vanilla sugar over the top of the berries.
  • Bake at 350°F for 10 minutes.
  • Reduce the oven temperature to 325°F and bake about 1 hour, until the cake is golden brown and firm to the touch.
  • Let cool in the pie plate and cut into wedges.
  • Serve it plain, with whipped cream or with ice cream.