Outline it at the top of the berry, using curved lines.

Draw the outline of the leaves on the berry.

It will be the top of the strawberry.ĭraw a curved line that continues the outline of the top part of the strawberry. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.First draw an oval. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The data is calculated through an online nutritional calculator,. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This website is written and produced for informational purposes only. Thaw overnight on the countertop before serving. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap.

Freezer-Friendly Instructions: The cake can be frozen for up to 3 months.Cake can be stored at room temperature for several days, loosely covered.Serve with sweetened whipped cream or vanilla ice cream, if desired. Bake for ten minutes, then reduce the heat to 325☏ and bake until the cake is lightly golden and a tester comes out clean, about an hour.Sprinkle the remaining 2 tablespoons of sugar over the strawberries.

Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries use more or less if necessary). Transfer the batter to the prepared pan and smooth with a spatula.Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. Add the egg and vanilla and beat on low speed until well combined. In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes.In a medium bowl, whisk together the flour, baking powder and salt.Preheat the oven to 350☏ and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).Serve warm or room temperature, either plain or topped with sweetened whipped cream or vanilla ice cream. (Don’t be tempted to omit the sugar here it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.)īake at 350☏ for 10 minutes, then reduce the heat to 325° and bake for about an hour more.Ĭool the strawberry cake on a rack. Transfer the batter to a buttered 9-inch deep dish pie pan (or 9-inch round cake pan) and smooth with a spatula.Īrrange the strawberry halves on top of the batter. Mix to combine, then add some of the milk.Īlternately add the remaining flour and milk, beating until smooth. What You’ll Need To Make Strawberry Cakeīegin by combining the dry ingredients in a mixing bowl.īeat the butter and sugar until pale and fluffy. If you have an abundance of strawberries on hand, or find them on sale during the season, try my strawberry shortcake and strawberry muffins as well. The recipe was originally published in Martha Stewart Living in June 2005, though it has been modified just a bit. What’s more, it’s a great way to use up extra strawberries or salvage berries that are less than perfect, and it keeps well for days. The beauty of the cake is that it’s made with very few ingredients, and you can whip up the batter in under 15 minutes. Within a few days, I had the cake in the oven and, sure enough, it was the one of the simplest, prettiest, most delicious cakes I’d ever made. In her email to me, Karen described a dinner she made that ended with this dessert as “just like a night in heaven.” I was sold. This strawberry cake recipe was sent to me by Karen Tannenbaum, a longtime reader, avid baker, and all-around lovely lady. Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.

Drawberry drawing