ADVERTISEMENT
Strawberry Buttermilk Cake
Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 lb (450g) fresh strawberries, hulled and halved
- 2 tablespoons turbinado sugar or granulated sugar for sprinkling
- Powdered sugar for dusting (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Prepare the Cake Batter:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Assemble the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Arrange the halved strawberries on top of the batter, cut side down, pressing them slightly into the batter.
- Sprinkle the top with turbinado sugar or granulated sugar for a sweet, crunchy topping.
- Bake the Cake:
- Bake in the preheated oven for 10 minutes. After 10 minutes, reduce the oven temperature to 325°F (160°C) and continue baking for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with powdered sugar before serving if desired.
This strawberry buttermilk cake is light, moist, and bursting with fresh strawberry flavor. It’s perfect for a dessert or a sweet treat with a cup of coffee or tea. Enjoy!
