Heavenly! This cake is very moist, very easy to make, and most delicious. It will remind you of summer in every scrumptious bite. Not only that, but it’s very pretty.
Strawberry summer cake (adapted from Smitten Kitchen, and made nondairy by me)
6 tablespoons margarine
1 1/2 cups AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
7/8 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup almond milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350 degrees F. Grease a 10″ pie pan or 9″ deep-dish pie pan.
Whisk flour, baking powder, and salt together in a small bowl. In a larger bowl, bet margarine and 7/8 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, almond milk, and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.
Pour into prepared pie pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons sugar over berries.
Bake cake for 10 minutes then reduce oven temperature to 325 degrees F and bake cake until golden brown and a tester comes out free of wet batter, about 50 – 60 minutes. (Gooey strawberries on the tester are a given). Let cool in the pan on a rack. Cut into wedges. Makes 8 – 10 servings.