Strawberry Cake
User Reviews
4.7
Strawberry Cake
Description
The Strawberry Cake starts with creaming butter and sugar until fluffy, then mixing in egg, buttermilk, and vanilla, followed by dry ingredients including flour, baking powder, and salt. The batter is transferred to a prepared pan, topped with sliced strawberries, and sprinkled with turbinado sugar to add texture and sweetness on top. Baking begins at a higher temperature, then reduces to gently cook the cake through, resulting in a golden brown, tender cake with strawberries that soften but hold shape.
The final cake is moist with a balance of buttery sweetness and fresh strawberry accents. Serving it with whipped cream and additional fresh strawberries adds creaminess and brightness, making it suitable for a dessert or special occasion treat.
The cake can be stored at room temperature for up to two days without losing texture, best served fresh.
Ingredients
- 6 tablespoons unsalted butter at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 egg large
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract pure
- 2 cups strawberries sliced
- 2 tablespoons turbinado sugar for sprinkling on top of cake
- whipping cream for serving, whipped cream, extra sliced strawberries
- strawberries for serving, whipped cream, extra sliced strawberries
Instructions
- Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
- Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.
- Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
- Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges.
Notes
- Use a 10-inch springform pan for even baking and easy release.
- Sprinkling turbinado sugar on strawberries adds texture and slight caramelization.
- Store the cake at room temperature for up to two days to maintain freshness.
- Serve with whipped cream and extra strawberries to complement the cake's flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 137mg | 6% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 26.6mg | 30% |
| Calcium | 54mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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