Strawberry Cake
Editor Jill Melton makes an easy cake with local strawberries in the Edible Kitchen.
Alisa Huntsman's strawberry cake calls for fresh strawberries and buttermilk!
Ingredients
CAKE
- 6 ounces unsalted 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
Strawberry Glaze
- 1/4 cup chopped strawberries
- 2–3 teaspoons fresh lemon juice
- 2 cups powdered sugar
Instructions
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Preheat oven to 350 F. Grease and flour a Bundt pan, set aside.
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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.
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Stop the machine and add strawberries. Pulse to chop berries roughly. (Do not over process. You do not want the berries to be pureed.)
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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.
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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.
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Bake 50–60 minutes or until a pick inserted into center comes out clean.
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Cool cake in pan for 20 minutes. Invert cake onto a rack to cool completely.
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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
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