Strawberry Cottage Cake
American
Tender butter cake topped with lightly crushed strawberries.
- Servings (recipe yield)
- 9 servings
- Prep time
- 15 min
- Cook time
- 28 min
- Rest / chill / soak
- 0 min
- Total time
- 43 min
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Ingredients
- ⅓ cup unsalted butter, softened
- 1 cup plus 1 tbsp granulated sugar, divided
- 1 large egg
- ½ cup whole milk
- 1¾ cups all-purpose flour
- 3 tsp baking powder
- 300 g strawberries, hulled
Instructions
- Heat the oven to 350°F (175°C) and line an 8-inch square pan. Beat butter with 1 cup sugar, then beat in the egg.
- Whisk flour and baking powder and add them to the butter mixture in alternating additions with the milk. Spread in the pan and bake until the center springs back, about 25 to 30 minutes.
- While the cake cools, slice the strawberries. Crush a few with the remaining sugar, then fold in the rest. Spoon over the squares just before serving.
Source: Adapted from Fannie Merritt Farmer’s public-domain Boston Cooking-School Cook Book · Recipe source · Public-domain source license