Lighter and fluffier to pound cake, this basic butter cake is made extra special with strawberries! Feel free to play around with other fillings and frostings.
Makes 1 (8x12 inch) cake Prep Time 5 minutes Baking Time 40 minutes
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter
1 cup sugar
1 teaspoon vanilla extract
1/2 cup buttermilk
(or substitute with 1/2 cup fresh milk + 1/2 teaspoon vinegar)
3/4 cup canned strawberries
1 Preheat oven at 350F.
2 Sift together flour and baking powder. Set aside.
3 Cream butter and sugar until light and fluffy. Add eggs one at a time.
4 Alternately add dry ingredients and buttermilk to the butter mixture, making sure you end with the dry ingredients. Pour into greased 8-inch by 12-inch baking dish. Top with strawberries.
5 Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Photography by Marie Joyce Siason | Food Prep by Abbey Weston (See more at thebeeinthekitchen.blogspot.com) | Styling by Aimee Morales
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