Deep Pie Dish Strawberry Cake
When I shop for things, I go to the clearance section. It’s an Indian thing. I grew up watching my parents do it, and I can’t help but copy. It’s also not a bad thing. I get lucky a lot…
For example, this deep pie dish. At Bed Bath and Beyond, it was somewhere in the 20 dollar range. What was I doing there? I had a gift card. But even THAT didn’t make me buy it. I went, instead, to Ross where the kitchen section is quite a clutter of…things. But I found my deep pie dish! Guess how much?
Yes. I am lucky.
That said, yes, it’s wise to have a deep pie dish for the recipe. But a deep 9-inch cake pan would work. Don’t try it in a regular pie dish or cake pan. It is liable to overflow.
Adapted from Smitten Kitchen, it’s a fairly simple and fast cake! Plus, no turning over. Plus, STRAWBERRIES.
Go on. Try. It won’t disappoint. Promise!
Makes 1 9-inch or 10-inch cake
6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
7/8 cup plus 2 tablespoons (for top) white sugar
1 tablespoon sour cream or yogurt
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
Preheat oven to 350ºF. Butter pie dish or cake pan well.
Sift together flour, baking powder and salt in a medium bowl.
Whip together butter and sugar in another medium bowl until light and fluffy.
Add in sour cream/yogurt and vanilla. Whip until mixed. Add in milk. It should curdle. Mix lightly.
Add flour mixture gradually to wet mix and stir gently till just smooth.
Pour batter into pie dish. Cover top with strawberries, cut sides down. Sprinkle the remaining 2 tablespoons sugar on top.
Bake for 10 minutes at 350ºF, then lower to 325ºF and bake for 50 -60 minutes or until golden brown. If using a cake pan, watch carefully. It might take less time.
Cool in pan on a rack.
Serve with whipped cream!