Although the baking time for this cake may be fairly lengthy, the preparation time is quite short, and there is no need for a mixer since it is created entirely in one dish! Instead of half them before adding them to the batter, quarter your strawberries if they are on the larger side.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 strawberry cake |
Ingredients
- 3 cups all-purpose flour
- 1 ¾ cups white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¾ cup unsalted butter, cut into 1/2-inch cubes
- 1 cup buttermilk
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 cups hulled and halved strawberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
- Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
- Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
- Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
- Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 255 mg |
| Sugars | 32 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This was a wonderful change from biscuits for my strawberry shortcake