Ingredients
1 1/2 cups all-purpose flour (or almond flour for gluten-free)
1 1/3 cups sugar (half turbinado for golden color)
1/2 cup melted unsalted butter
1 cup buttermilk (or milk + 1 tbsp lemon juice)
2 large eggs (room temperature)
1 tbsp baking powder
2 tsp pure vanilla extract
10 oz fresh strawberries (about 2.5 cups chopped)
Instructions
Grease 9-inch round pan with butter and dust with flour. Tap out excess
In bowl, whisk flour, baking powder, and 1/2 tsp salt
In stand mixer bowl, blend sugar and melted butter for 2 minutes
Mix in eggs individually, scraping bowl after each. Add vanilla
Alternately add dry ingredients and buttermilk to wet ingredients, beginning and ending with dry ingredients
Fold in 6 oz pureed strawberries until just combined
Pour batter into prepared pan and bake at 350°F for 35 minutes or until center is set
Blend remaining strawberries with 2 tbsp sugar, 2 tbsp water, and 1 tbsp lemon juice. Strain glaze
Notes
Use a kitchen scale for precise strawberry measurements
Cool cake completely before applying glaze
Use a stand mixer for smooth cake batter
Buttermilk substitute: mix 1 cup milk with 1 tbsp lemon juice
For gluten-free, substitute 1:1 with almond flour
- Prep Time: 25
- Cook Time: 35
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 42g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg