[From the Kitchen] Strawberry Summer Cake

I bought myself an electric powered 3-in-1 mixer (with beaters, dough hooks and a balloon whisk) by Andrew James to make cake-making a tad bit easier and quicker. So to put my new gadget to test I decided to whip up a simple cake…..and I opted to do something summery seeing as the weather here has been pretty atrocious with sleet, snow and gale wind all in the one week! I found simple strawberry cake courtesy of Martha Stewart Living which was perfect since I had heaps of strawberries in the fridge. Oh and the smell that floods the kitchen while the strawberries cook with the sugar…..it’s like being out on a strawberry field on a hot summer’s day!! Simply divine!! ;) Anyway….here’s the recipe, where I’ve tweaked/added some text in accordance to what I did, for instance, I used a shallow 12×12″ square cake tin instead of a pie plate. But more to the point……I was pretty pleased with my electric mixer! The texture of the sponge was a lot more smooth, fluffy and consistent in comparison to when I whisk/beat by hand. So, here’s to more baked delights!!

BLOG_STRIP summer cake WEB


  • 6 tablespoons unsalted butter, softened, plus more for pie plate
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 1 large egg
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound strawberries, hulled and halved


  1. Preheat oven to 180 C (350 F) degrees. Butter a 10-inch pie plate (I used a 12×12″ square cake tin). Sift flour, baking powder, and salt together into a medium bowl.
  2. 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.
  3. Reduce speed to low; gradually mix in flour mixture. Transfer the batter to buttered pie plate (or cake tin). Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
  4. Bake cake 10 minutes. Reduce oven temperature to 160 C (325 F)  degrees. Bake until cake is golden brown and firm to the touch, about 50 mins to an hour. Use Let cool in pie plate on a wire rack. Cut into wedges, dust some icing sugar over it and hey presto! So simple and SO scrumptious!!! The cake can be stored at room temperature, loosely covered, up to 2 days.

ENJOY!!! xx

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