A really easy strawberry cake using overripe strawberries inspired by Martha Stewart's original recipe
Serves: 6-8 servings
6 tablespoons unsalted butter, softened, plus more for the cake pan or pie plate
1½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
¾ cup plus 2 tablespoons sugar
1 large egg
½ cup milk
1 teaspoon pure vanilla extract
½ cup sour cream or nonfat Greek yogurt
1.5 pound strawberries, hulled and halved
Preheat oven to 350 degrees. Butter a 10-inch cake pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl.
Put butter and ¾ cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, sour cream (or yogurt) and vanilla.
Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2014/12/leftovers-make-strawberry-cake.html