Strawberry Summer Cake

Yep....that's all there was left by the time I was able to snap a picture. This super easy, very yummy Strawberry Summer Cake doesn't last long once it comes out of the oven.

(As always) I have a little story about this cake. You all are familiar with (or most likely have an account with) Pinterest.com  I'm not as hooked on it as a lot of people seem to be. I play over there every now and then. I have a few "boards" with some "pins" hanging around. But I'm not there on a daily basis by any means.

So, with that said, I remembered a recipe I had "saved" for a strawberry cake a while back. It was time to make it but I needed to find it. I immediately went to my Google Reader and searched high and low through my tagged and starred recipes. Nothing. I knew it wasn't in a magazine or cookbook. I don't keep recipes all over the place on my computer or on the internet. Well, I try not to. I do have them stacked around my desk....but that's a different story. I went back to my Google Reader and searched again (just in case I had missed it....stranger things have happened). Still nothing. I went over to Facebook and whined about not being able to find something when you want it. Which is always the case. Someone commented about how they keep all those must try recipes in Pinterest. Duh! omg....THATS where I had tagged pinned the recipe....it was in Pinterest! I had completely forgotten about that handy little website. Whew......what a relief to know that I was not losing my mind (this time).

Strawberry Summer Cake 
Inspired by: Collecting the Moments
Printable Version

1 lb fresh strawberries
6 TB butter, at room temperature, plus more to grease pie plate
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sugar plus 2 TB for sprinkling the cake
1 egg
1/2 cup milk buttermilk
1 tsp vanilla extract

Preheat your oven to 350' F. Grease a 9" pan, with butter. You can use a cake pan, a spring form pan or a pie plate. I used a spring form pan.

First things first....take your beautiful strawberries

Hull them (ie: remove the stems) and cut them in half, length wise

In a small bowl, whisk together the flour, baking powder and salt.

In a medium bowl, beat together 1 cup of sugar and 6 TB of butter, until creamy and pale. Add the eggs, buttermilk and vanilla and continue beating until combined.

Add the dry ingredients to the wet ingredients and mix together just until its smooth.

Pour into your prepared pan. Place your strawberry halves on top of your batter, arranging as pretty as you can, cut side down.

Sprinkle 2 TB of sugar over the strawberries.

Bake for 10 minutes then turn the oven down to 325' and bake for an additional 50 - 60 minutes or until a toothpick comes out batter free. Cool in the pan, on a rack.

Now....grab a fork...quick before it's all gone.

If you have time...and it's not eaten up already, make a little whipped cream to serve on top. As  you can see....that didn't happen in my case.

Note: cake batter from a box does not have the same end result as this recipe. (been there, done that)