Recently a friend asked if I had an easy, springy cake recipe on hand and I remembered this gem from 5 years ago. The pictures needed major revamping, but the recipe is still one of my faves so here’s a little refresher!
You know I’m a fan of quick and simple desserts and this one is that and more. It’s so straightforward and also delicious. Bursting with fresh strawberries, I can’t think of a better recipe to celebrate them starting to be in season. This cake isn’t too sweet, which when paired with the whipped cream and juicy berries, gives a major strawberry shortcake vibe. It’s satisfying but light at the same time, which makes eating several pieces throughout the day become much more of an option. In fact I totally support you eating this for breakfast and maybe all the other meals too. (Which I absolutely did.)
Like so many of my favorite cake recipes, buttermilk makes the texture melt in your mouth good. The batter comes together in minutes and before baking, pieces of juicy seasonal strawberries are scattered across the top. While the cake bakes I let some chopped up strawberries sit in a drizzle of honey, pulling all their juices out, creating a perfect topping for this lovely cake.
If you’re looking for a fast but impressive recipe for a springtime fete, this may be the perfect one. Oh and you know what else? Fresh whipped cream looks like a treat, and even with no sugar it tastes amazing. It’s the perfect diversion tactic to keep 3 year old boys busy. :)
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ stick unsalted butter, softened
- ⅔ cup plus 1½ tablespoons sugar, divided
- ½ teaspoon pure vanilla extract
- 1 large egg (room temperature)
- ½ cup well-shaken buttermilk, room temperature
- 1 cup strawberries, sliced
- 1 cup whipping cream
- 2 teaspoons honey
- 2 cup diced strawberries
- Preheat oven to 375°F with rack in middle. Butter and flour an 8-inch round cake pan.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and ⅔ cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, being careful not to over-mix.
- Spoon batter into pan, smoothing top with a spoon. Scatter berries evenly over top and sprinkle with remaining 1½ Tbsp sugar.
- Bake until cake is golden and a cake tester/toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool until room temperature.
- While cake bakes, toss chopped strawberries with 1 teaspoon honey and let sit and get juicy for at least an hour.
- Using a cold bowl and cold beaters, whip the cream until stiff and stir in the remaining teaspoon of honey. Spread the whipped cream over the top of the cake and top with the macerated berries.