Spring Delight Strawberry Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings3
minutes50
minutesI made this as I am so inspired by all the fresh, in season strawberries at the farmer’s Market and farm stands near my house. When berries are in season it is very exciting for this cook. I love the naturally sweet ness that comes from each berry. I love making berries desserts all year round but especially when in season. My kids say the best thing about this cake is it goes great with ice cream or a cup of hot cocoa for breakfast. I have doubled this recipe and it works well to make 2 cakes.
Cake
2 cups flour + (2 Tablespoons dust sliced strawberries)
2 cups sliced strawberries plus additional to serve
3/4 cup sugar + (1 Tablespoon for the strawberries), Divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons butter, room temperature
1 lg egg
2 teaspoons vanilla
3/4 cup buttermilk
Vanilla Sugar to sprinkle over topping on cake before cooking
- Topping
4 Tablespoons butter, room temperature
1/2 cup sugar
1/3 cup flour
Soft whipped cream, ice cream or cream fraiche
Directions
- In a small bowl, make the topping and using your fingers or a fork to make the mixture come together. Set aside.
- Preheat oven and spray the inside of an 8 inch spring form pan. I also cut out an 8 inch circle for the bottom.
- On a sheet of wax paper, mix flour, baking powder, baking soda, and salt. Set Aside. In a bowl, toss 2 cups sliced strawberries with with 2 Tablespoons flour and 1 Tablespoon sugar. Set aside.
- In a large bowl, beat the sugar and butter together with a hand mixer. Once it is creamy and light, beat in egg and vanilla.
- Add the flour mixture in 2 parts, alternating with the buttermilk. Scatter the floured berries into the batter and gently fold in.
- Spoon batter into prepared pan and smooth top. Crumble the topping all over and then sprinkle with vanilla sugar.
- Place in oven for 45-50 minutes until golden. Check doneness by using a toothpick and if it doesn’t come out clean, continue to cook for 3-5 minutes.
- When the cake has cooled, run a knife around and release the pan. Slide onto a serving plate and serve.
- This cake almost tastes better the next day. Allow to cool completely and cover tightly with plastic wrap and store at room temperature.
