Oh! I can not wait to share this simple and delicious cake with you (plus I have a nice gift so that makes it very special today.) Also, I got to bake this cake with my mom that I so rarely get to do. So yes- I am very excited at the moment. Ok be excited too?
You know I'm a fan of quick and easy desserts and it is that and more. It was so delicious that I get grumpy with every desire that I have for a taste while writing this post. I think I was like the most about it is that it really is not too sweet. It is satisfying, but light at the same time! So-eat several pieces throughout the day becomes much more of an option. In fact I totally support you eat it for breakfast and perhaps also all other meals? (What I absolutely did.)
Like many of my favorite recipes for cakes, the presence of buttermilk is melting texture in the mouth good. The dough comes together in minutes before cooking, seasonal pieces of juicy strawberries are scattered across the top. Strawberries out of season? Use raspberries or blackberries instead! I can not wait to try this with pieces of juicy peach later in the summer. Mmm.
The original recipe I adapted it to not have any kind of icing at all, but I always have something white and fluffy on top to make it feel like cake. A pinch of sugar before baking created a nice soft crust, while not keeping all of this dessert too sweet at all. to barely sweet whipped cream makes the taste of the finished product almost like shortcake.
When I knew this post would be part of the campaign "Breast Cancer Help Whip" Pampered Chef, I knew I had to do something pink (ish ). I knew I wanted a lot of bright berries, but the strawberries were the most in season, so they won. But Hey- red strawberries, whipped white CREAM you where I'm going with this right?
- flour 1 cup all-purpose
- ½ teaspoon baking powder
- ½ teaspoon baking soda coffee
- ¼ teaspoon salt
- ½ unsalted butter stick softened
- ⅔ cup plus 1 ½ tablespoons sugar divided
- ½ teaspoon pure vanilla extract
- 1 large egg (room temperature)
- ½ cup buttermilk well shaken
- 1 cup of halved strawberries
- whipping cream 1 cup
- 1 tablespoon powdered sugar
- Preheat oven to 400 ° F with rack in middle. Butter, flour the parchment and a 9-inch round cake pan.
- Whisk together flour, baking powder, baking soda and salt.
- Beat butter and ⅔ cup sugar with electric mixer on medium speed until pale -high and fluffy, about 2 minutes, then beat vanilla. Add egg and beat well.
- At low speed, add flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour and mix until just combined.
- Pour the batter into the cake pan, smoothing top. Scatter berries evenly over top and sprinkle with remaining 1 ½ c sugar.
- Bake until the cake is golden and a cake tester / toothpick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 10 minutes, then turn onto a rack to cool to room temperature.
- The cake can be served hot, but if you plan on top with whipped cream, let it cool all the way.
- using a cold, cold batsmen bowl, whip the cream until stiff and add the sugar. Spread whipped cream on top of cake and top with fresh berries.