Description
A tender buttermilk cake studded with juicy strawberries. Perfect for a casual afternoon treat or a special occasion.
Ingredients
Units
- 6 oz (150 g) Strawberries
- 6 tbsp (85 g) Butter
- 1 cups (237 ml) Sugar
- 1 1/2 cups (355 ml) Flour
- 1 1/2 tsp Baking Powder
- 1 Egg
- 1/2 cups (118 ml) Buttermilk
- 1 tsp Vanilla Extract
- 1 tbsp Extra sugar
- 1 tsp Powdered Sugar
Instructions
- Preheat oven to 350°F (180°C) and grease and dust a baking pan.
- Bring all ingredients to room temperature.
- Lightly cream butter with a hand mixer. Add in the sugar.
- Cream again for 1 minute.
- Add egg and cream; beat again for 2 minutes.
- Add vanilla.
- Add flour and baking powder.
- Pour in the buttermilk, reserving 2 tablespoons; adding too much may make the batter runny. The batter should be thick.
- Cream for a minute and add the reserved buttermilk if needed. The batter should be thick so the strawberries don’t sink.
- Scoop batter into the prepared baking pan and level the top with a spatula.
- Place the berries gently, cut side down.
- Sprinkle 1 tablespoon of sugar on top.
- Bake for 50-60 minutes at 350°F (180°C), or until a toothpick inserted comes out clean and the crust is golden.
- Allow to cool to room temperature.
- After cooling, dust with powdered sugar.
Notes
- For extra juicy strawberries, macerate the sliced berries in 1 tablespoon of sugar for 15 minutes before adding to the batter.
- If buttermilk is unavailable, substitute with 1 1/2 cups milk + 1 1/2 tbsp lemon juice or white vinegar (let sit for 5 minutes before using).
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50