Wednesday, April 11, 2012

Strawberry Cake

       For Easter I wanted to keep things simple. I wanted a light meal that ended with a dessert that complimented that feeling..Fresh strawberry cake pretty much fit the bill!

This cake has an old fashioned taste to it. The cake itself is fluffy and has a great vanilla flavor. The topping is nothing more than fresh sliced strawberries. My slice doesn't look nearly as good as everyone else's. My strawberries sat on top without sinking in while it baked and I worried that the center was raw. It turned out perfect though and we all loved it. 

Strawberry Cake

6 TBS Unsalted Butter,softened
1-1/2 cups All-purpose Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Sugar..I used 3/4 cup
1 Large Egg
1/2 cup Buttermilk
1 tsp. Vanilla
1 pound,Strawberries,hulled and sliced
2 TBS Turbinado sugar,for sprinkling on top

Preheat oven 350 or 180 celcius. Spray either a 10 inch springform pan, a 9 inch springform pan OR a cake pan with nonstick spray and set aside. 

Sift flour,baking powder and salt together in a medium bowl.Set aside.

Place butter and sugar in the bowl of an electric mixer and blend until pale and fluffy,about 3 minutes. Add in egg,buttermilk and vanilla extract. Mix until combined.

Gradually mix in flour. Transfer batter to pan and smooth out the top. Arrange strawberries slices on top of cake and sprinkle the turbinado sugar over the berries.

Bake cake for 10 minutes. Reduce oven temperature to 325 or 160/170 celcius. Bake cake until golden brown and firm to the touch, about 50-55 minutes. Let cool in pan on wire rack. Cut into wedges and serve. Store cake at room temperature,for up to two days.

Yield: 6-8 servings,depending on the size of the wedges
Source: Two Peas & Their Pod