Ingredients
1 cup (125g) all-purpose flour
1 tsp baking powder
1/4 cup (50g) sugar (combined with 1/2 cup for strawberries)
Pinch of salt
1/2 cup (120g) unsweetened applesauce
1/2 cup buttermilk
12 large strawberries (3 cups sliced, fresh)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan with butter and wrap edges with parchment.
Slice strawberries and arrange in a spiral pattern, overlapping slightly in the pan.
Sprinkle 1/2 cup sugar over strawberries and wait 10 minutes for juices to release.
Whisk flour, baking powder, remaining 1/4 cup sugar, and salt in a bowl.
Pour buttermilk into dry ingredients, then swirl in applesauce until just combined (batter will be lumpy).
Pour batter over fruit, smoothing the top gently with a spatula.
Bake 35–40 minutes, rotating the pan halfway. Insert a toothpick near the center—it should come out clean.
Let cool in the pan for 10 minutes. Run a thin knife around edges, invert onto a serving plate, and slice.
Notes
Use fresh, ripe strawberries for optimal flavor and color.
For gluten-free, omit baking powder and use certified gluten-free flour.
Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 25
- Cook Time: 40
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 30g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg