This is another seasonal treat that would be perfect for the 4th of July. I made it for the first time last week with berries left from my jam making marathon. The recipe comes from Martha Stewart and it is wondrously easy to make. A simple batter is topped, actually completely covered, with strawberries that melt into it as it bakes. The finished cake looks like pockets of jam have been tucked into it. It is not overly sweet, but there is enough sugar in the cake to please those who have a sweet tooth. While Martha's directions say the cake can be kept for two days, I strongly suggest you serve it the day it is made. The cake tends to become overly moist if it sits for too long a time. I served mine soon after baking. It was scrumptious and I'll be making it again and again. I suggest you use very ripe berries to top the cake. This is a dessert that is about the fruit used to make it, and, while the cake layer is lovely,  it really is nothing more than a vehicle to support the jam-like berries. I do hope you will give this recipe a try. I don't think you'll be disappointed. It is, after all, "a good thing". Here's the recipe.

Strawberry Summer Cake

Ingredients:

6 tablespoons unsalted butter, softened, plus more for pie plate

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup + 2 tablespoons sugar, divided use

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

1 pound strawberries, hulled and halved

Directions:

1) Preheat oven to 350 degrees. Butter a 10-inch pie plate or a 9-inch springform pan.

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

3) Put butter and 1 cup sugar in the bowl of an electric mixer fitted with 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.

4) Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pan. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.

5) 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 pan on a wire rack. If using a springform pan, let cool for 10 minute, then release sides of pan. To serve, cut cake into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days. Yield: 8 servings.

One Year Ago Today: Watermelon and Tomato Salad

Two Years Ago Today: Apple Raisin Chutney

Three Years Ago Today: Arista - Tuscan Herbed Pork Roast