Description
A delicious strawberry butter cake topped with fresh strawberries and sugar.
Ingredients
Scale
- 1 ½ cups chopped strawberries; stems removed
- 12 Tbsp salted butter (softened)
- 1 ⅓ cups granulated sugar
- 3 large eggs (room temperature)
- 2 tsp vanilla extract
- ½ cup buttermilk (room temperature)
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 8–9 strawberries chopped in half (stems removed)
- 2 Tbsp sugar
Instructions
- Preheat the oven to 350° F and spray a 10-inch cast iron skillet with cooking spray.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 ⅓ cups sugar together for 3 minutes. Do not under mix or you won’t get as nice of a rise on your cake when it’s baked.
- Add the eggs and vanilla and mix again until well combined.
- In a mixing bowl, whisk together the flour, baking powder, and salt. Add half the dry ingredients and mix until not quite combined. Pour in the buttermilk and mix until almost combined followed by the remaining dry ingredients. Mix until just combined. Toss in the cut-up strawberries and gently fold in.
- Pour the batter into the prepared skillet and even out with a spoon.
- Arrange the halved strawberries on top in a pretty way. Sprinkle 2 tablespoons of sugar over top of the whole pan.
- Bake, uncovered, for 35 minutes. Cover with foil and bake for an additional 15-20 minutes until a toothpick inserted comes out clean.
- Remove from the oven and let cool completely before cutting and serving.
- Sprinkle with an extra teaspoon of sugar on top after cooled, for garnish, if desired.
Notes
- *See note on softened butter
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Sugar: 1 ⅓ cups + 2 Tbsp
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg