Here comes summer!
It truly feels like summer when you are outside BBQing juicy meats and tender vegetables, but the best part of warm-weather dining comes at the end of the meal: dessert!
This Country Strawberry Cake with Pistachio topping starts with a moist, buttery, cream cheese rich cake. Then it is swirled with strawberry preserve and topped with sliced, fresh, juicy strawberries and a sprinkling of nutty pistachios.
Quick and easy to bake and always a summertime hit!
See ya in the kitchen!
6 tablespoons butter, softened
4oz cream cheese, softened
1/2 cup brown sugar
1/4 cup granulated sugar + 2 tablespoons reserved
2 teaspoons vanilla
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 pound strawberries, hulled and halved
1/4 cup strawberry preserves
1/4 cup pistachios, shelled, chopped
pinch of salt
1 cup of confectioners’ sugar
pinch of salt
1 teaspoon vanilla
3-4 tablespoons milk or cream
In a bowl add the confectioners’ sugar, salt, and vanilla. Add milk to the desired consistency.
Preheat oven to 350 degrees. Butter a 10-inch cast iron skillet or a 10-inch cake pan. Sift together the flour, baking powder, and salt together into a medium bowl.
Put the butter and cream cheese in a bowl and blend for 3 minutes. On medium-high speed, add sugars and mix until pale and fluffy, about 3 minutes. Reduce speed to medium-low and add vanilla and the eggs beating after each addition.
Reduce speed to low and gradually mix in flour mixture alternating with the milk and ending with the flour. Transfer to prepared baking pan and dollop the preserves on the surface and then swirl into batter with a knife.
Arrange strawberries on top of batter, cut sides down, and as close together as possible. Sprinkle the remaining 2 tablespoons of sugar, a pinch of salt, and the chopped pistachios over the berries.
Bake cake for 35-40 minutes. Bake until the cake is golden brown and firm to the touch. Let cool on a wire rack. Drizzle with icing if desired.
Bake some love!