July 9, 2021
I love that there’s are always super fresh berries available in the summer. Not only are the farmers markets choc full of strawberries, raspberries and blueberries, even the supermarkets boast delicious pints of berry goodness.
I chose to make this cake with strawberries, but feel free to use blueberries or raspberries if you prefer. For his particular project I don’t suggest using frozen berries, at least not frozen strawberries. Fresh works best here.
This cake is a very simple, plain, honest and good dessert. The strawberries not only elevate the flavor, but their beautiful red color upgrades the appearance of this delicious yellow cake. It’s perfect for a summer picnic or potluck or even just a family dinner.
I baked this cake in a springform pan because I just wanted to make sure it was easy to remove. If you don’t have an 8 or 9 inch springform pan, you can use a round pan used for layer cakes. Just make sure you grease the pan well and use parchment paper to line the bottom of the pan.
1 1/4 cups all-purpose flour + 2 tablespoons flour
1 cup granulated sugar + 2 tablespoons for sprinkling on the top
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, softened
2 large eggs + 1 large yolk at room temperature
1/3 cup buttermilk
1/3 cup sour cream
2 tablespoons canola oil
1 tablespoon pure vanilla extract
8 ounces strawberries (1 heaping cup) cut into quarters - or smaller if if they are huge
Note- If you are using a different berry you would still measure 8 ounces of your berry of choice
Adjust the oven rack to the center position. Preheat the oven to 350º F. Butter and flour an 8 or 9 inch springform pan (see note in introduction). You can use baking spray with flour if you have it to grease the pan. Line the bottom of the pan with parchment paper.
In a large bowl, add the eggs, egg yolk, buttermilk, sour cream, oil and vanilla. Whisk the ingredients together.
In a medium bowl prepare fruit. Evenly coat with 2 tablespoons of flour.
Cut the butter into 7-8 pieces.
In the bowl of a standing mixer fitted with the paddle attachment mix the 1 1/14 cups flour, 1 cup of the sugar, baking powder, salt and baking soda on low until just combined. While the mixer is running on low, add the butter one piece at a time until he mixture looks like coarse sand. Some big pieces of butter can remain but there should mostly be small ones.
With the mixer still running on low, add half the wet ingredients to the dry ingredients, until just incorporated. Then add the rest of the wet ingredients, again mixing until just combined. The batter may still look lumpy. Do not over-mix.
Using a rubber spatula, scrape down the sides of the bowl and give the batter a few good mixes. Still using the rubber spatula, fold in your strawberries, folding until berries are scattered throughout batter.
Pour the batter into the prepared pan and smooth out the top. Sprinkle the top of the cake with 2 tablespoons granulated sugar (so a crunchy exterior develops). Bake 35-45 minutes, until the cake is golden brown and a wooden skewer inserted in the center of the cake comes out clean.
Transfer the pan to a wire rack and let it cool for 30 minutes. Run a knife gently around the edge of the cake, and then remove the cake from its pan. This cake is delicious warm or at room temperature.