Simple Strawberry Cake

If you're looking for something to do with those berries you have sitting around -- you should make this cake.  It is perfect for summer.  The cake is so simple so the star of the cake is the strawberries.  For the upcoming 4th of July holiday, you could be festive and substitute half a cup of blueberries for half of the strawberries.  It would actually be great with any variety of fruit.

Serve with whipped cream... vanilla ice cream would be great too... Enjoy!

Strawberry Summer Cake
Source:  adapted from Smitten Kitchen, originally adapted from Martha Stewart

Ingredients
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
2 tablespoons turbinado sugar, for sprinkling

Directions
Preheat oven (see instructions below based on pan size).  Grease a 10-inch pie pan or 11-inch tart pan.  This cake would also work in a 9- or 10-inch springform or cake pan. (I used an 11-inch tart 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, buttermilk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (you may have to layer a few). Sprinkle turbinado sugar over berries.

Cooking Instructions will Vary, see details below:
11-inch Tart Pan
Bake cake at 325°F until golden brown and a tester comes out free of wet batter, about 40 minutes. (Gooey strawberries on the tester are a given.)

10-inch Pie Pan
Bake cake 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 minutes to 60 minutes. (Gooey strawberries on the tester are a given.)

Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.  Cake can be stored at room temperature for up to 2 days, loosely covered.