These berry-scented cakes are a great early-summer alternative to blueberry muffins. Elsie also likes to double the recipe and bake it in two loaf pans or a bundt pan.
Photo/Art by Brenda Darroch
1-1/2 cups mashed fresh strawberries (a bit less than 1 pound)
1 extra-large egg
1/3 cup vegetable oil, plus more for pan
1-2/3 cups all-purpose flour
2/3 cup granulated sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
Preheat your oven to 350° and set a rack to the middle position. Grease the cups of a standard 12-cup muffin pan lightly with oil and set aside.
In a medium-size bowl, use a fork to stir together the strawberries, egg, and oil, mashing the berries a bit more. In another medium-size bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the dry ingredients to the wet and stir until evenly combined.
Divide the batter among the cups of the prepared muffin pan, and bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
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