Strawberry buttermilk cake

 

Strawberries are sensational at the moment. We have been getting our hands on Heavenly strawberries, grown locally and available until November. If you have not tried Heavenlys yet, may I suggest you do.

 

We have this gorgeously light buttermilk cake recipe for you. The lightest centre topped with strawberries, smells divine fresh from the oven. It could quite possibly be THE EASIEST cake ever. Seriously.

 

Ingredients:

2 cups plain flour

½ tsp baking powder

¼ tsp bicarb of soda

½ tsp salt

100g unsalted butter, softened

1 cup caster sugar

3 eggs

1 tsp vanilla bean paste

200ml buttermilk

1 punnet strawberries, hulled and halved

 

Method:

Preheat oven to 180C. Grease a 9” cake tin.

Sift flour, baking powder, bicarb soda and salt together.

In another bowl cream butter and sugar with electric mixer until light and fluffy. Add eggs one at a time, add vanilla bean and buttermilk. Mix well.

Gradually add flour to butter mixture until well combined.

Transfer mixture into greased tin. Arrange strawberries on top, sprinkle with sugar.

Bake for 30-40 minutes or until cake is well risen, light golden colour and firm to touch. Allow to cool in tin. Once cool turn cake out, cut and serve as is or with a dollop of fresh cream. And devour!