Next, in a separate mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another bowl, combine the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t worry if there are a few lumps—this cake is forgiving, and trust me, the slight variations only add to its charm.
Once your batter is ready, carefully pour it over the arranged strawberries in the pan, spreading it with a spatula to ensure an even layer. Bake in the preheated oven for about 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The smell that fills my kitchen during baking is heavenly—sweet, buttery goodness!
When the cake is done, let it cool in the pan for about 10 minutes. Then, for the grand reveal, carefully invert it onto a serving plate. This can feel like a moment of suspense, but I promise it’s worth it when you see those beautiful strawberries glistening on top. Enjoy it warm or at room temperature—either way, it’s pure bliss.
Pro Tips for Best Results
I tested this cake several times with different types of strawberries, and I found that ripe, sweet strawberries make all the difference in flavor. If you can, visit your local farmers’ market—those strawberries are usually fresher and tastier! Another little secret is to let the butter cool slightly before mixing it with the sugar; this ensures a smoother texture in your finished cake.
If you’re feeling adventurous, I suggest adding a hint of lemon zest to the batter. It brightens everything up and complements the strawberries beautifully. I also love serving this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream for that extra indulgence. It’s a simple touch that elevates the whole experience.
Finally, I’ve found that using a glass cake pan allows you to keep an eye on the caramelization process as the cake bakes. It can help you gauge when to take it out, ensuring the strawberries are perfectly cooked and not overly mushy.
Common Mistakes to Avoid
One mistake I made the first time I baked this was not properly greasing the pan. I was heartbroken when my cake stuck to the bottom. Make sure to cover every inch of the pan with butter for an easy release. It’s worth the extra minute!(See the next page below to continue…)