Don’t you love when you can take something in your fridge that you were contemplating throwing out, and turn it into something perfectly wonderful? I had these strawberries that were slowing shriveling up in the fridge. These were really good, expensive berries that somehow got pushed to the back …. left there to shrivel up and die a sad lonely berry death. Ugh!
I googled and Pinterested (I think that word is in the dictionary now), until I found the perfect use for them. I landed on Martha Stewart’s Strawberry cake. Where has this cake been all my life? How easy and beautiful it is! You could substitute the strawberries for most any fruit. I’m looking forward to trying raspberries and peaches. It stayed fresh for days because it is so moist and it uses ingredients that you most likely have hanging around.
If you are looking for more uses for your sad little strawbs – try my Strawberry Shortcake Cookies!
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened, plus more for pie plate
- 1 cup plus 2 tablespoons sugar
- 1 large egg
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1 pound strawberries, hulled and halved
- Preheat oven to 350 degrees. Butter a 10-inch pie plate. Combine flour, baking powder, and salt together into a medium bowl.
- 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.
- 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.
- Bake 40-45 minutes or until cake is golden brown and firm to the touch. Cake can be stored at room temperature, loosely covered, up to 2 days.