Ingredients
2 cups all-purpose flour
1.5 cups sugar
3.5 tsp baking powder
1/2 cup unsalted butter, softened
2 tsp vanilla extract
1 cup buttermilk
2 large eggs
1/2 cup granulated sugar
2 tbsp lemon juice
2 cups chopped ripe strawberries (coring recommended)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Whisk flour, 1.5 cups sugar, 2 tsp baking powder, and 1/2 tsp salt in a bowl.
Beat softened butter until smooth, then gradually mix in dry ingredients alternately with buttermilk, starting and ending with dry.
Fold in 2 tbsp baking powder and 1/2 tsp remaining baking powder, then mix remaining 1/2 baking powder.
Spread half the batter in the dish.
Drizzle 1/4 cup sugar over the top, then scatter strawberries.
Dot with small butter pats, then spoon remaining batter over the strawberries.
Sprinkle remaining sugar and lemon juice over the cake.
Notes
For gluten-free: use 1.5 cups almond flour instead of all-purpose flour.
Coconut sugar adds caramel notes when substituted for 1 cup of sugar.
Almond extract can replace vanilla for a nutty flavor.
Room-temperature eggs ensure even baking.
Cool completely before slicing for cleaner cuts.
- Prep Time: 20
- Cook Time: 30
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 350
- Sugar: 25g
- Sodium: 260mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg