STRAWBERRY BUTTERMILK CAKE

The first words out of my daughter’s mouth after she took a bite of this Strawberry Buttermilk Cake?  “Wow ~ this is the best cake I’ve ever had!”  She’s right, this cake is a keeper.  The crust is crisp and sweet, and the inside is moist and creamy.  This is a fantastic way to ease into strawberry season.

I absolutely love this cake, it’s so delicious, and different, too.  This is a cake you can be proud to serve and share with loved ones and friends, so run, don’t walk, to your nearest market for a pound of strawberries.  I like to use good quality ripe berries that aren’t too big ~ small to medium size berries have the best flavor, usually.  Baking enhances the flavor of the berries, but it helps to start with good ones.

Do you love cake for breakfast as much as I do?  Try my RHUBARB BREAKFAST CAKE next, and then my LEMON YOGURT BREAKFAST CAKE.  Be sure to let me know what you think!

Ingredients

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar, plus extra for sprinkling
• 1 1/2 tsp vanilla extract
• 3 large eggs
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 14 ounces fresh strawberries, hulled and sliced

Instructions

• Set oven to 350F
• Lightly spray a 9 or 10 inch spring form pan.
• Whisk together the flour, baking powder, and salt and set aside.
• Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
• Beat in the eggs, one at a time, and then beat in the vanilla.
• Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don't over mix.
• Read more please visit : theviewfromgreatisland.com

Related Posts