We asked our good friend and award-winning baker Allie X Brooker for a simple recipe that feels like Spring and is easy to transport to share with friends. She came back with a recipe for a lovely strawberry cake that can be put together in under an hour and should brighten the mood of both the baker and the recipient(s). After giving it a try ourselves, we can say with confidence that this cake is mighty delicious, as well as fun to make.
Note: one of Allie's baking secrets is to use the highest quality ingredients she can find. She recommends using Straus Family Creamery butter and Organic Beehive all-purpose flour from Central Milling.
STRAWBERRY BUTTERMILK CAKE RECIPE
Prep Time: 45 Minutes
Bake Time: 50–60 Minutes
• 8 tablespoons unsalted butter, at room temperature
• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon table salt
• ¾ cup, plus 2 tablespoons granulated sugar
• 1 large egg
• ½ cup buttermilk (can substitute whole milk)
• 1 teaspoon vanilla extract
• ½ pound strawberries (8 oz), hulled and halved
• Whipped cream for serving (optional)
Preheat oven to 350°F.
1. Spray a 9-inch springform pan with non-stick baking spray with flour (Pam) and line with a parchment circle. Or spray a 9-inch deep-dish pie pan if using.
2. Whisk flour, baking powder and salt together in a small bowl.
3. In a stand mixer, beat butter and ¾ cup sugar until pale and fluffy, about 3 minutes. Mix in egg, then buttermilk and vanilla until just combined.
4. Add dry ingredients gradually, mixing just until smooth.
5. Pour batter into the prepared pan. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer. Sprinkle remaining 2 tablespoons of sugar evenly over berries.
6. Bake cake for 10 minutes @ 350°F and then reduce oven temperature to 325°F. Bake cake until golden brown and a tester comes out free of wet batter, about 50–60 minutes. Let cool completely in the pan on a rack.
7. Slip the cake off the pan base (you may need the help of a spatula) and cut the cake into wedges. Serve with lightly whipped cream if desired.
Do ahead: Cake can be stored at room temperature for up to 2 days, loosely covered.
Allie X Brooker is a self-taught home baker and web designer based in Los Angeles. After constant encouragement from friends, she has begun to tiptoe into the actual business of baking. Allie has won three ribbons at the KCRW Good Food Pie Contest over the years, including Best in Show at the 6th Annual Pie Contest. www.alliebakes.com