Reprinted from the TasteFood archives, because it’s the end of the school year, and we all deserve cake.
More strawberries, you say? You bet. I am greedy at this time of year when spring produce is cluttering up the market shelves. A rotation of asparagus, peas, and strawberries passes through our kitchen to the table on a daily basis. You would think we would tire of all of this goodness, but it never seems to be the case. It also helps to have a variety of recipes to choose from to change things up a bit. While nothing beats fresh strawberries with a little cream, put a few aside to make this simple cake. It’s light, gently sweetened, and generously studded with more strawberries than you know what to do with. Actually, I don’t mean that – we all know what to do with strawberries. Just be sure to save some to make this cake.
I halved my jumbo sized strawberries in the pictured cake, but recommend quartering them if very large, so they will begin to break down while baking, making a luscious juicy mess. Recipe adapted from Martha Stewart.
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
3/4 cup granulated sugar, plus 1 tablespoon
1 large egg
1/2 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
1 pound strawberries, halved – or quartered if very large
Preheat your oven to 350°F (180°C). Butter a 10-inch (25 cm) pie or tart pan (I used a 9-inch extra-deep pie pan).
Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in the egg, buttermilk, vanilla, and 1 teaspoon lemon zest on medium speed. Add the flour and mix to combine without over-mixing. Spread the batter in the prepared dish. Arrange the strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible – it’s ok to be greedy. Sprinkle the top of the cake with the 1 tablespoon sugar.
Bake in the oven until the top of the cake is light golden and a toothpick inserted in the center of the cake comes clean, about 1 hour. Transfer to a wire rack to cool. Before serving, sprinkle 1 teaspoon lemon zest over the cake. Serve slightly warm or at room temperature with whipped cream.
9 thoughts on “Strawberry Cake”
Reblogged this on day of cake.
What a gorgeous cake! I’m a glutton for summer fruit too.Before we know it, it will be fall!
This is a beautiful cake! I have everything on hand except buttermilk, but I have whole milk. Do you think it will work? Maybe add a little lemon to the milk first?
I don’t have buttermilk either. Is it necessary for this recipe?
The buttermilk is an important part of the cake – if you don’t have buttermilk, you can make your own by combining 1 cup whole milk and 1 tablespoon lemon juice (or white vinegar) and letting it stand for about 10 minutes at room temperature. Then it’s ready to use.
So one teaspoon for a 1/2 cup? 🙂
thank -you! Just pulled it out of the oven…can’t wait to taste it later! 🙂
Just a pretty cake! 🍓🍓
I’m on a strawberry kick right now, too. Your cake looks beautiful.
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