I decided it was high time that we go to church here. We aren’t your “every Sunday” church goers, but we like to attend every now and then. Usually Sundays are one of the only times that we get to spend together as a family, with no interruptions, and we tend to think that God will understand if we decide to spend that time together. I think I can speak for us both when I say we believe you can praise the Lord from wherever you are – a park, a cafe, your living room, or a church pew. That’s not to say that we don’t enjoy the fellowship, community, and support system that a traditional church congregation offers, which is why we go. And why I wanted us to start attending a church here.
I didn’t mean for this to turn into a religious discussion. What I meant to say was that our first time attending church was on Potluck Day! I love Potlucks! Everyone knows that food is the perfect liaison for bringing people together. And what a better way to introduce ourselves than with this utterly perfect cake (although now I am really setting myself up for something).
This strawberry summer cake is divine in every aspect. The cake itself is moist, flavorful, and light. And the strawberries and fresh whipped cream add the perfect amount of summer to it. In a lot of ways, this cake reminds me of an angel food cake – you can eat a ton of it and still feel the need to go back for more. It’s straight out of heaven.
6 tablespoons unsalted butter, at room temp, plus extra for pie plate
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp sugar
1 large egg
1/2 cup milk
1 tsp vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees.
Butter a 10 inch pie pan or a 9 inch deep dish pie pan (a regular 9 incher won’t work with all the batter, so if that’s all you have, just leave a bit of the batter out at the end).
Whisk flour, baking powder and salt together in a small bowl.
In a large bowl and with an electric mixer, beat butter and 1 cup sugar together until pale and fluffy, about 3 minutes.
Mix in the egg, milk, and vanilla until just combined.
Add the dry mixture gradually, mixing until just smooth.
Pour the batter into the prepared pie plate (remembering to leave just a little bit of it out if your plate is a regular 9-incher).
Arrange the strawberries, cut side down, on top of the batter, as closely as possible in a single layer. Squish them in there if you have to!
Bake the cake for 10 minutes.
Reduce oven temp to 325 and bake the cake until a toothpick comes out clean, about 50-60 minutes more. Or until you can no longer stand the amazing smell filling your house and you just have to eat it now.
Let cool in the pan on a wire rack.
Cut into wedges.
Serve with lightly sweetened whipped cream.
This cake can be stored at room temperature for 2 days, loosely covered.
Fresh Whipping Cream
3 cups heavy whipping cream
3 tablespoons sugar
In a large bowl, whip the cream and sugar with an electric mixer on high until the cream is stiff and you can see the tread marks of the beaters in the cream.
Placing the bowl and beaters in the freezer for 15-20 minutes before you make whipped cream will help the whipped cream to form faster.