Strawberry Summer Cake
Soft, buttery, and packed with fresh strawberries, this summer cake requires simple ingredients and minimal prep. The perfect dessert for picnics, potlucks, and all your summer gatherings.
Ingredients
Equipment:
8-inch cake pan
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- ¼ cup unsalted butter, at room temperature
- 6 tbsp granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup buttermilk
- 1 cup fresh strawberries, halved or sliced (plus more for serving, optional)
- whipped cream, for serving
- powdered sugar, for garnish
Instructions
- Preheat oven to 350°F (180°C). Line a 8-inch springform pan with parchment paper
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt until combined. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter and sugar until pale and fluffy, about 4 minutes.
- Add in the eggs, one at a time, mixing until well combined. Add in the vanilla.
- With the mixer on low, add flour mixture to the batter ⅓ at a time, alternating with the buttermilk, just until combined. Do not over-mix.
- Pour the batter into prepared pan and arrange the sliced strawberries on top of batter in a single layer.
- Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Sprinkle with powdered sugar, and serve with whipped cream and fresh strawberries, if desired.