SEE WAREHOUSE OFFERSʉ٩

Scrolled to top
FOR YOUR TABLE

Strawberry Cake

Recipe and image courtesy of Maria Lichty (twopeasandtheirpod.com)

  • 90 mL (6 Tbsp) unsalted butter, softened, plus more for buttering pan
  • 1375 mL (1½ cups) all-purpose flour
  • 7 mL (1½ tsp) baking powderv
  • 2 mL (½ tsp) salt
  • 250 mL (1 cup) sugar
  • 1 large egg, beaten
  • 125 mL (½ cup) buttermilk
  • 5 mL (1 tsp) vanilla extract
  • 500 mL (2 cups) hulled, sliced strawberries, plus more for serving
  • 30 mL (2 Tbsp) coarse sugar
  • Whipped cream, for serving

    Preheat oven to 180 C (350 F). Butter a 25-cm (10-inch) springform pan or pie plate. Sift flour, baking powder and salt together into a medium bowl; set aside.

    Mix butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Add egg, buttermilk and vanilla extract. Mix until combined.

    Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberries on top of batter. Sprinkle coarse sugar over berries.

    Bake cake 10 minutes, then reduce oven temperature to 163 C (325 F). Bake until cake is golden brown and firm to the touch, about 50 to 55 minutes. Let cool in pan. Top with additional sliced strawberries. To serve, cut into wedges and add whipped cream. Store cake at room temperature, for up to 2 days.

    Makes 10 servings.

Feedback Will open a new window