This is a rustic cake because, well, mainly because it doesn’t have frosting, but I was going for an old-fashioned cake-y vibe. Sometimes people don’t want to make a three layer cake with like one hundred parts. So make this cake instead. 🙂 A dense and soft buttermilk cake with strawberries throughout. It’s so good. You get a bite of one of the best cakes I’ve ever had, and then a bite of sweet strawberry. It’s also a thick cake- it’s baked in an 8×8 pan. 🙂
- 2 cups strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 1 teaspoon lemon juice
- 1/3 cup whole milk
- 2.5 ounces large egg whites (about 2 and 1/2 egg whites)
- 1/2 large whole egg
- 1 teaspoon vanilla
- 1 and 1/2 cups cake flour
- 1 rounded cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, chopped
- 1/3 cup sour cream
Preheat oven to 350F and grease a 8×8 square pan.
In a small bowl, mix together the strawberries, sugar, and lemon juice and let sit until you are done with the cake batter.
In another small bowl, whisk together the milk, egg whites, whole egg, and vanilla. Set aside.
In a medium bowl, combine on low-speed the flour, sugar, baking powder, and salt for 30 seconds.
Add the butter, one piece at a time, until a moist crumb forms.
Add the milk/egg mixture on medium speed for 90 seconds.
Mix in the sour cream for about 50 seconds.
Pour batter into greased pan.
Strain the strawberries and pour over the top of the batter.
Bake for about 50-60 minutes and let cool on a wire rack.
I will surely enjoy it. Can’t wait!