A fun way to hull strawberries 25.07.
Sweet Indulgence: Strawberry Buttermilk Cake
Source: Teacher by Day, Chef by Night
A moist cake topped with fresh strawberries and finished off with a crunchy sugar topping.
Begin by hulling and slicing your strawberries. A quick and easy way to hull strawberries is to use a drinking straw. No need to buy any additional gadgets for your kitchen! Begin by pushing a drinking straw into the bottom of the strawberry.
Push the straw up through the strawberry until the stem comes out.
Remove the straw and you’re done. That’s it! Quick and simple and fun for children to help out with too.
Whisk together the flour, baking powder, baking soda and salt.
Beat the butter and 2/3 cups of sugar together until pale and fluffy.
Beat in the vanilla.
Beat in the egg.
Mix in the flour and buttermilk by alternating the two. Begin and end with the flour.
Scrape the batter into your prepared pan and smooth the top. Place the strawberries on top and place in the oven.
Overall this cake is delicious. It’s moist and light and I loved the crunchy sugary topping. I have to admit that I wasn’t too keen on the strawberries. I found that they get a little too mushy for my liking, although others enjoyed them the way they were. I would even bake this cake without the strawberries next time because I enjoyed the actual cake part so much. My strawberries sunk quite a bit into the cake, but I think that might be my fault for halving the strawberries instead of slicing them.
FINAL VERDICT:
Taste: 4.5 sweet burps out of 5
Level of Difficulty: Easy
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RECIPE (retrieved from Teacher by Day, Chef by Night)
Strawberry Buttermilk Cake
- 1 cup cake flour (AP flour is fine, too)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh strawberries, hulled and sliced
Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
Whisk together flour, baking powder, baking soda, and salt. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter berries evenly over top (I think next time it would work even better to just cut them in half if you have smaller berried like these and just push them in farther) and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
SUGAR ADDICT’S NOTE:
-I used a springform pan to make the cake easier to remove.
-I halved my strawberried, however they sunk into the batter a bit too much, so slicing them might be a better idea.