Simple Strawberry Cake
This satisfying cake is full of rich butter and eggs, warm vanilla, and topped with bright strawberries. Feel free to substitute other seasonal fruit like rhubarb, blueberries, blackberries,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.janiesmill.com.
Cooking tools:
- Springform pan
- Stand mixer
- Hand mixer
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Measuring cup
- Parchment paper
Ingredients
- ½ cup (115 grams, or 1 stick) softened unsalted butter, plus more for greasing the pan
- 2 cups (255 grams) Janie's Mill Frederick Cake Flour, All-Purpose Flour, or Silky Smooth Pastry Flour (Spelt or any lower-protein flour will also work well -- See Flour Variations below.)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ⅓ cup (70 grams) granulated sugar
- ⅓ cup (75 grams) light brown sugar
- 1 teaspoon vanilla extract -- See Baker's Notes for other flavor options
- 2 large eggs
- ¾ cup (180 ml) buttermilk
- 12 ounces strawberries (more or less!), hulled and sliced about ¼-inch thick (you may substitute any seasonal fruit)
- 3 tablespoons turbinado, demerara, or regular granulated sugar for sprinkling on top of the cake before baking
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