Strawberry Spring Cake

Happy Spring! No more lugging around big puffy coats, gloves and thick scarves for me, no sir-y! So, to kick off this nice Spring-y weather I decided to make a strawberry cake. The recipe has been hanging on my refrigerator since January and when I finally found a perfect looking crate of strawberries at the market, I took the whole thing. I swear the people behind me in line were giving me the evil eye, but hey a girl needs her strawberries! Prepare your taste buds for a whirlwind of tangy and sweet strawberry cake!

- - - - - - recipe- - - - - - 

Ingredients

6 tbsp unsalted butter, room temperature

1 1/2 cup all-purpose flour

1 1/2 tsp salt 

1 cup + 2 tbsp granulated sugar

1 large egg

1/2 cup milk

3 medium large strawberries, shredded to a pulp

1 tsp pure vanilla extract

10 large strawberries, hulled and halved

Ready, set, BAKE!
1. Preheat oven to 350°F and butter a 10-inch pie pan.
2. In a small bowl whisk flour, baking powder and salt until combined.
3. In a large bowl, beat the butter and 1 cup sugar with an electric mixer until pale and fluffy, about 3 minutes. Mix in the egg, milk and vanilla just until combined. add the dry mixture gradually, mixing until smooth.
4. Pour batter into prepared pie plate and arrange strawberries, cut side down, on top of batter, as closely as in possible in a single layer (i had to overlap a few to get them all to fit in one layer). Sprinkle strawberries with remaining 2 tbsp of sugar.
5. Bake for 10 minutes at 350°F then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50-60 minutes.
6. Let cool on a wire rack. Cut into wedges and enjoy!