I am just going to walk you through this Strawberry Cake because it’s so simple.
Besides I do not want to dwell on the fact that Sup! made cookies earlier in the week and now I am making cake. Cookies and cake are very girlie. It’s all that “sugar and spice and everything nice” I guess.
But I invented Sup! so he could be manly. You know “snakes, and snails and puppy dog tails”!
So here I go with Sup’s! version of a manly strawberry cake. This thing has no frosting, ice-cream is so much manlier! There is also very little clean up invloved. You serve it out of the tin you made it in. Nobody likes doing dishes.
So here is my no-fuss, no-muss, semi-girlie, semi-manly strawberry cake. Yes strawberry cake can be manly. Men invented cake. And fire. And weapons of mass destruction.
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 plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and halved
Preheat oven the to 350 degrees. Butter a 10-inch pie plate.
Sift the flour, baking powder, and salt together into a medium bowl.
Add the egg, milk and vanilla to a small bowl and lightly beat them together using a fork. Set this aside.
Put the softened butter and 1 cup of sugar into a bowl using a hand-mixer, or a small stand mixer, mix them together on medium-high speed until pale and fluffy, about 3 minutes. A very large stand mixer’s bowl is too large to do an effective job with this small amount. I know I tried it…that is why I recommend a hand mixer.
Once the mixture is light and fluffy, reduce the speed to medium-low; mix in the egg, milk, and vanilla mixture.
The rest of the recipe is best finished by hand. Because it is easy to overwork the batter. Too much mixing and the flour can start to develop too strong a gluten structure, making your cake bready. So you should gradually mix the flour into the butter, milk and egg mixture using a wooden spoon.
The batter will be quite thick. But that is fine.
Line the bottom of the pie tin with 1/2 of the cut strawberries. Then transfer batter to the pie plate and spread it over the strawberries that line the bottom. If you notice in the picture I did not do this. So in the final writing of the recipe I doubled the strawberries and added this direction. I just know it will make it even better. The above and attached recipe for Strawberry Cake is the ammended version.
Arrange the rest of the strawberries on top of batter, cut sides down and as close together as possible. Push them into the batter a little bit. Sprinkle remaining 2 tablespoons sugar over the top of the cake.
Bake the cake for 10 minutes. Then reduce the oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50–55 minutes. Check for doneness with the tip of a knife. It should come out clean. Let the cake cool in its pie tin on a wire rack. Cut into wedges.
Serve with ice cream for boys and yogurt for girls. Sorry I don’t make the rules.
Strawberry Cake can be stored at room temperature, loosely covered, up to 2 days.
SERIOUS FUN FOOD
Greg Henry
SippitySup
I’m starting to get into some of this stuff (see next futuristic post), and livers are a tough one. They do great in terrines, but with calf liver, it seems like a lot of people fry them like a steak. Chicken liver is the only liver my mom likes so maybe I’ll start here.
If there’s a benefit to having turned up late to this particular party (as late I surely am, with mucho catching up to do on my backlog of Sup and other blog reading) it’s that I’m sure that you are well past your grumpiness by now.
And I know that you know that, in the end, drive-bys come and go, but you do have discerning readers who come for your words, your videos and, well, how can I put this? your sheer Greg-ness. They come, they stick around for a while, they shuffle off and then they come back for more (even if it occasionally takes them a while to do so!). Anyway, you know who we are 🙂
I come to your site for inspiration and to push myself to be a better blogger. Yes, the pictures draw me in a lot of the time but I do stick around to read your writing. I don’t write the way you do so it’s tough to make people stick around on my site. You’re way ahead of the curve in this whole food blogging world so please keep doing what you’re doing.
I realize you’re over your grumpy day by now but just know, you’re my favorite blogger and I really really really enjoy everything your blog brings to the table.
Eric
Pithy is as pithy does.
This looks really good. As a jew i am predisposed to like chicken livers I think.
Also, I made your artichoke crostini on Friday and it was delicious!
…and learn something amazing! Write for your core, and your core will grow. No need to write for the drive bys; they won’t stay anyway. Perhaps they are actually Unable To Read. As for me, that bruschetta looks Wonderful and Amazing. I could eat liver pate like peanut butter. And I like peanut butter. A Very Lot. I can almost taste the depth of flavor from here. Good one; I will be back to read every word. Each time I wander by. Take care:)
I like reading your thoughtful posts and looking at your pictures and videos too. Love the chicken livers, I haven’t had any in such a long time. I just saw your 24 video too but no associated comment box so anyway, very nice, I like this style with photos. Your 24 posts are always the best!
I know the feeling and get discouraged too. But I love your repartie and your writing and your photos. You’re the whole package. I wish I had more time to spend lurking, reading, commenting and cooking from your blog. Big hugs.
…an established genius. That is a big THANKS! GREG
Most of the blogs I read I skim through and write a comment about how lovely the food looks and how I will make it soon. This being said.… I actually sit down (it takes alot to get me to sit) and read your blog and enjoy it!!! I would very much miss reading your very well written and witty blog if you became a picture site! ( even though I thought your photo was beautiful today ;)! )
Thank YOU!
… why would I go back to every post I miss rather than just pick up at the latest entry? A blog without well-written humor and pathos is so bland, like chicken liver bruschetta without capers, anchovies, balsamic vinegar … !
I prefer those that are SippitySup-flavored.
I take it all back… I am in a fabulous mood. I love everything in life now. I even love those photo sites that discourage reading blogs in favor of seeing 739 blogs per hour. GREG
Hey Greg!
Well, I think you have a way with words, I feel your mood after reading your post! Hey, I read what you write, I laugh with it, I try to come up with witty things to say (unfortunately verbal wittiness isn’t my forte). I don’t fully understand what is bothering you, but I hope it dissipates quickly so you can enjoy a lovely weekend!
Sometimes people just look at the photos, that’s the majority, I’d say… but then there are your “fans” which read and comment with regards to your post’s text. I say, don’t fixate on the crowd, but rejoice on the handful of meaningful internet-relationships you’ve built over your blogging life 🙂
I found a couple of my recipes plagiarized, that has got me a bit upset with the blogging world too 🙁 But I guess it comes with the package, you put it out there, anyone can take it! Again, I’ve decided to focus on the people that come by, say nice things, try the recipes and give me feedback.
Alright, this post is epic!
I send you a hug!
M
I am not really all that grumpy (anymore). I was just reacting to a momentary whim… and trying to find a creative way to make a commentary on the ever changing state of blogging. I guess I was wondering if anyone ekse noticed the influx of drive by readers. GREG
Your posts are always informative, entertaining and insightful. And I mean that. Why not listen to Que Sera, Sera? Always a good song. It cheers me up.
I never really been a big fan of chicken livers and I know it’s good, too. My mom love it. I just always found it odd. I guess It in how it’s prepared that makes the difference.
…all that grumpy. Just a little grumpy. GREG
Do not dare stop writing your witty paragraphs. They make my day and I do not whip through your sites (some are only for porn). You are like the porn that we women crave, you know, a story/plot leading up to the goods. Keep it ‘up’
That’s funny! GREG