Strawberry Cake
| Prep Time: 5 min | Serves: 6 |
| Cooking Time: 20 min | Yield: 6 slices |
simple cake. marthastewart.com
Ingredients
- 6 tbsp Butter
- 1 lb Strawberries
- 1/2 cup Almond Breeze Original
- 1 egg
- 1 1/2 cups Organic All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Granulated Splenda
- 2 tbsp Granular
- 1 tsp Pure Vanilla Extract
Directions
1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 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, and vanilla.
3. 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.
4. 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.