Alisa Huntsman’s strawberry cake calls for fresh strawberries and buttermilk!
Ingredients
6 ouncesunsalted butter, softened
2 cups sugar
1⁄2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
2 cups strawberries cleaned, hulled and halved
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
1 cup buttermilk
1/4 cup chopped strawberries
2–3 teaspoons fresh lemon juice
2 cups powdered sugar
Preparation
1
Preheat oven to 350 F. Grease and flour a Bundt pan, set aside.
Combine butter, sugar, salt and vanilla in the bowl of a large food processor and pulse to combine. Add eggs, one at a time with the machine running to form a smooth mixture.
Stop the machine and add strawberries. Pulse to chop berries roughly. (Do not over process. You do not want the berries to be pureed.)
Place strawberry mixture into a large mixing bowl. Place flour, baking powder and cinnamon in a sifter or a mesh strainer and sift into batter.
Fold mixture a few times. Add buttermilk and gently fold into batter until no streaks remain. Place batter into the prepared pan and spread evenly.
Bake 50–60 minutes or until a pick inserted into center comes out clean.
Cool cake in pan for 20 minutes. Invert cake onto a rack to cool completely.
To prepare the glaze, place chopped berries, lemon juice and powdered sugar in a food processor and pulse until well blended. Add final teaspoon lemon juice and process for a few seconds. Drizzle over cake. Serves 12–16
