This stunning cake uses buttermilk to make the cake soft and moist. The cake batter is slightly dense to helped the strawberries to stay up and not sink down, but make sure that your berries are dry.
By Nisa Homey
- 150 grams (6 ounces), hulled and cut into fours, Strawberries
- 6 tbsp (85 gms) Butter
- 1 cup Sugar
- 1½ cups Flour
- 1½ tsp Baking Powder
- 1 Egg
- ½ cup Buttermilk
- 1 tsp. Vanilla Extract
- 1 tbsp. Extra sugar
- 1 tsp Powdered Sugar
- Preheat oven to 180 degree C and grease and dust a baking pan
- Bring all ingredients to room temperature. Lightly cream butter with hand mixer. Add in the sugar.
- Cream again for 1 min.
- Add egg and cream or beat again for 2 min.
- Add vanilla, you can see after 2 min of creaming, the batter has become fluffy and creamy.
- Add flour and baking powder.
- Pour in the buttermilk, reserve 2 tbsp, otherwise, if you pour it all the batter might become a bit loose or runny. For this cake we need thick/dense batter, so add the rest of the butter milk accordingly.
- Cream for a minute and add the reserved buttermilk if needed. The batter should be a bit dense/thick otherwise, the strawberries will sink in once it starts to bake.
- Scoop into the prepared baking pan and level the top with a spatula.
- Place the berries gently cut side down.
- And sprinkle 1 tbsp of sugar on top. Bake for 50-60 min at 180 degree c (350F) or until a tooth pick when inserted comes out clean and crust is golden. Allow it to cool to room temperature.
- After it has cooled, dust with powdered sugar.
Nisa Homey is a lawyer by profession, now a full time stay-at-home mom. Cooking is Nisa's passion but blogging about food just happened. Nisa loves cooking for her family and kids, and her focus is to let everyone know just how easy cooking can actually be.