I was treated to this cake by some new friends, and I was excited to get the recipe so I could recreate it at home. It was so good, that despite already having a fantastic strawberry cake recipe, I was happy to add this one to my repertoire.
My recreation of it was not as good as the original. I think I used too many strawberries and underbaked it slightly, so the end result was a little gooier than I’d have liked. Still tasty, and both my children thought it was a wonderful treat, so it didn’t go to waste.
It is phenomenal with freshly whipped cream, even cream that’s been overwhipped a tad as mine was.
2 cups (260 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups (267 grams) sugar
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon oil (optional)
1 cup buttermilk
2 cups (280 grams) fresh strawberries, chopped
3 Tablespoons (38 grams) sugar
Preheat oven to 375 degrees. Prepare two 9″ cake pans with baking spray (the kind with flour included).
In a medium bowl, combine the flour, baking soda, baking powder, and salt together and whisk to evenly mix. Set aside.
In mixing bowl, combine the softened butter and 1 1/3 cups sugar and mix until soft and fluffy. Add eggs, one at a time, mixing for 1 minute after each egg is added, scraping down the sides of the bowl as needed. Mix in the vanilla and lemon oil.
Add the flour mixture and buttermilk in alternating batches, beginning and ending with flour, and mixing on low speed just until everything is incorporated.
Spread the batter into the prepared pans, then sprinkle with strawberries and reserved sugar.
Bake for 20 – 25 minutes, until the cake is golden and pulls away from the sides, and a toothpick inserted into the center of the cake comes out clean.
Cool completely on a wire rack before turning out of pan.
Variations, Modifications, and Other Comments
If you don’t have lemon oil, use lemon zest. Or leave it out entirely.
Substitute any sort of berry you’d like for the strawberries, and most other berries could be left whole.
If you don’t have buttermilk, read my lengthy comments on buttermilk substitutions on an earlier post.
I would expect it to freeze well, but we devoured the cake too quickly to verify that fact.
Recipe doubled and adapted from Smitten Kitchen’s raspberry buttermilk cake.