My brother bought me a KitchenAid just the other day. He supplies me with the machinery, I bake the food and he eats it. That’s just how we roll. I ain’t complaining because my old stand mixer gave up after serving my mother and I well for the last 10 years. So in celebration of receiving this new machine, I thought it was a great idea to bake a simple cake as a test run. Strawberries are also in season at the moment, so I’m going to utilise them as much as possible in desserts. You can use any other berries, if you’d like. I’m just using what is in season. Any who, the recipe below was adapted from Linda Lomelino’s Summer Cake recipe from her beautiful food blog, Call me cupcake. Her recipes and food photography are on point!
Adapted from Call me Cupcake’s Berry Summer Cake recipe.
- 85g butter, at room temperature
- 1 ½ (188g) self-raising flour
- ½ tsp baking powder
- ½ tsp table salt
- 1/3 cup caster sugar
- 1 large egg
- ½ cup (118ml) milk
- 1 tsp vanilla extract
- 400g strawberries (hulled and halved)
- Icing sugar, for dusting (optional)
- Preheat the oven to 180oC. Line you pie pan 25cm (10 inch) or 23cm(9inch) cake pan with baking paper and grease the sides with butter.
- Sift flour, baking powder and salt into a bowl.
- In a separate bowl, beat the butter and sugar until pale and fluffy. Add the egg, milk and vanilla, and mix until well combined.
- Slowly add the sifted dry ingredients into the egg and butter mixture until batter is smooth.
- Pour mixture into your cake tin and place your strawberries on top.
- Bake for 10mins at 180oC, then reduce the temperature to 150oC and bake for another 30-50 minutes or until the surface of the cake is golden brown and skewer is clean when placed in the centre of cake.
- Remove cake from oven and allow it to cool in its tin before turning it out.
- Serve when cooled and dust some icing sugar over the top.
Thanks for reading and hope you enjoy! Please like and follow my blog if you like what you see J