Montgomery Blair High School's Online Student Newspaper
Sunday, August 19, 2018 9:08 pm
July 17, 2016

A sweet start to summer

by Neva Taylor, Entertainment Editor
Summer came pretty unannounced this year. One day it was windy and 55 degrees, and the next, it was 85 with the sun beaming down shamelessly. For some people, summer’s arrival brought nothing but joy. After all, summer means school’s out and pools are open for business! However, for some, it is just too hot. Either way, Blazers are going to need something to help them cool down as the weather get hotter and the days get longer this summer.

And this cake, filled with fresh strawberries, and topped with cool vanilla ice cream is the perfect solution. Strawberries are a great way to bring a natural fresh flavor to a flavored product that usually is filled with artificial flavors. This cake takes advantage of the natural sugar in strawberries and relies less on the superficial sweetness of added sugar. This tasty treat can serve as a healthier and better alternative to store bought sweets this summer.

Strawberry Summer Cake

This cake has the freshness that epitomizes summer, along with the sweetness that will satisfy any sweet tooth. By using fresh strawberries and mixing them throughout the cake, you get a pop of organic freshness from the strawberry in every bite you take. Although strawberries are in season during the summer, you may make this recipe using frozen strawberries. I have made this cake with fresh and frozen and both tasted great.
 This strawberry cake is packed with natural sweet flavors that provide a fresh taste to summer.   Courtesy of Smitten Kitchen
This strawberry cake is packed with natural sweet flavors that provide a fresh taste to summer.

• 6 tbsps. unsalted butter (at room temperature, plus extra for pie plate)
• 1 1/2 cups all-purpose flour
• 1 1/2 tsps. baking powder
• 1/2 tsp. table salt
• 1 cup granulated sugar
• 1 large eggs
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1 lb. strawberries (hulled and halved)

Preheat oven to 350°F (180°C). Butter a 10-inch pie pan or 9-inch deep-dish pie 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, not too stirred, just enough so that everything's is the same texture. Add dry mixture gradually, until the consistency is smooth. It should have no lumps so that it is easy to pour.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes on 350°F and then reduce the oven temperature to 325°F. Bake the cake for 50-60 minutes and determine its readiness by making sure the cake batter is dry after poking it with a toothpick. Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

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