Strawberry Cake

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you’ll ever make.

6 Tbsp. butter, softened
1½ cups all-purpose flour, unbleached
1½ tsp. baking powder
½ tsp. sea salt
1 cup + 2 Tbsp. Monk Fruit Sweetener with Erythritol (Granular)
1 large egg
½ cup milk
1 tsp. pure vanilla extract
1 lb strawberries, hulled and halved

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 10” pie plate.

Sift flour, baking powder and salt together into a medium bowl.

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.

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 Tbsp. sugar over berries.

Bake the cake for 10 minutes.

Reduce the oven temperature to 325°F (165°C/140°C fan, Gas Mark 3).

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.

Makes one 10” cake.