Tuesday, June 12, 2012
I have to admit, I've make countless trips to the grocery store and farmer's market and each time I've left with an abundance of strawberries. For every container of strawberries I've bought, I've had several recipes in mind. Well, the thought of the recipe is about as far as I've gotten most of the time because I typically end up cleaing the strawberries and enjoying every. single. one of them in all their natural glory. Between myself and my little man, Tucker, we have enjoyed our share of strawberries this season and we honestly can't get enough! this cake on Love and Olive Oil it immediately caught my attention. It's not one of those multi-tiered cakes with the smooth frosting and detailed piping; it's a simple, single-layer cake topped with fresh whipped cream and an additional berry or two. I love the simplicity of this cake; neither the preparation or the presentation are too involved or over the top but the taste is out of this world. The cake is light and fluffy, not overly sweet and truly highlights the fruit that is scattered over the top. The lime lends a slight tang to the cake that compliments the sweetness from the strawberries. This is definitely a new favorite in our house. I can't wait to try this cake with various other fruits; the possibilities are endless!
Strawberry Buttermilk Cake
1 Cup all-purpose flour
1/2 Tsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Stick (4 tablespoons) unsalted butter, room temperature
2/3 Cup sugar
1 Tsp vanilla extract
2 Tsp grated lime zest
1 Large egg
1/2 Cup buttermilk
2 - 2 1/2 Cups fresh strawberries
1 1/2 Tbsp lemon sugar or granulated sugar
Preheat oven to 400. Spray or butter an 8 or 9 inch pan then dust with flour, set aside.
In a medium bowl sifter together the flour, baking powder, baking soda and salt and set aside. In a separate bowl combine the butter and sugar and beat on medium-high until light and fluffy, about 3 minutes. Add the vanilla and lemon zest and mix to combine. Add the egg and beat well.
Decrease the speed to low and add the flour mixture to the butter mixture in 3 batches, alternating with the buttermilk. Once the mixture is combined, transfer to the prepared pan. Place the strawberries evenly in the cake batter then sprinkle with the lemon sugar.
Place the cake in the oven and allow to bake until golden, about 20-25 minutes. Remove from oven and allow to cool in the pan for about 10 minutes. Remove from pan and transfer to a wire rack and allow to cool completely. Top with fresh whipped cream, additional lime zest and strawberries and serve.
Recipe source: adapted from Gourmet, June 2009 via Love and Olive Oil