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Strawberry Buttermilk Cake

Source of Recipe

From "Back in the Day Bakery: Made with Love" by Cheryl Day


Recipe Introduction

"When strawberries come into season in the spring, we always pick enough to freeze so we can use them year-round. You don't even need to wash the strawberries before freezing—just leave them in their little basket and put it in a ziplock freezer bag. It might seem odd, but if you don't wash them, you don't add any extra moisture, and they will keep longer. When you're ready to use the berries, just defrost in the fridge and clean and hull them as you would if they were fresh."

List of Ingredients

â—¦ 1 ½ cups unbleached all-purpose flour
â—¦ 1 ½ teaspoons baking powder
â—¦ ½ teaspoon fine sea salt
â—¦ 6 tablespoons unsalted butter, at room temperature
â—¦ 1 cup granulated sugar
â—¦ 1 large egg, at room temperature
â—¦ ½ cup buttermilk
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 pound strawberries, hulled and halved

â—¦ Confectioners' sugar for dusting


Recipe

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Lightly butter a 9-inch deep-dish pie pan.

Sift together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the egg, buttermilk, and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing until just combined.

Remove the bowl from the mixer and, using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in concentric rings on top of the batter, cut side down.

Bake the cake for 10 minutes, then reduce the temperature to 325 degrees and bake for 50 to 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack. Before serving, dust the top of the cake with confectioners' sugar.

Serves 8