This elegant and easy Strawberry Cake has a soft and moist crumb bursting with fresh strawberry flavor in a pool of strawberry. It’s the perfect gift for Mom.
6 tablespoons unsalted butter, softened, plus more for the pan
1 1/2 cups all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 3 tablespoons sugar
1 extra large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, stems removed, cut in halves
Preheat oven to 350˚F. Line an 8” square baking pan with one large parchment sheet in the bottom and up two sides. Butter and flour the pan and parchment.
Whisk together the flour, baking powder, and salt into a medium bowl. Add butter and 1 cup sugar to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high until pale and fluffy, about 3 minutes. Add the egg, buttermilk, and vanilla to a small bowl and whisk together. Reduce the mixer speed to low and add the egg/buttermilk mixture. Gradually mix in flour mixture. Transfer the batter to the ban. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle the remaining sugar over the berries.
Place the cake in the oven and bake for 10 minutes. Reduce oven temperature to 325 degrees and bake until cake is golden brown about 45-50 minutes. Let cool for 20 minutes. Using the parchment remove the cake and place on a wire rack. Cool completely.
1 pound strawberries
½ cup simple syrup
Add the strawberries and simple syrup to a high-speed blender. Process until smooth.
Add sauce to cover the bottom of the bowl. Cut the cake into 16 pieces. Add one piece of cake over the sauce and whipped cream on the side.