Poppy and Alex have an unlikely friendship. Poppy is free spirited, quirky and outgoing. Alex is quiet and prefers to stay indoors with a book. In true rom-com fashion, they come together for an opposites attract/friends to lovers story. The hallmark of their friendship is a yearly summer trip, first to whatever location they can plan on a budget, but once Poppy gets her dream job as a travel writer, the vacations get more extravagant. As someone who loves to travel, this definitely had me plotting my next trip.
In honor of Alex and Poppy’s summer meet ups, I decided to make Smitten Kitchen’s Strawberry Summer Cake. This jammy strawberry cake is the perfect summer treat.
Strawberry Summer Cake
- 6 tablespoons unsalted butter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 pound strawberries, hulled and halved
Preheat oven to 350°F. Grease a 10 or 11-inch pie pan or a 9- or 10-inch springform or cake pan.
Whisk flour, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream or ice cream.