Strawberry Butter Cake

By • August 3, 2017 0 Comments

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Author Notes: An easy, light and summery strawberry butter cake! Top with a dollop of whipped cream for an extra sweet taste!Sarah | Wisconsin from Scratch

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Serves 8

  • 1 cup butter, at room temperature
  • 1 cup 2 Tbsp sugar
  • 1 teaspoon salt
  • 4 eggs
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • Zest from 1 lemon
  • 1 1/3 cups cup flour
  • 1 pint strawberries, leaves removed, very large berries cut in half
  • Whipped cream for serving (optional)
  1. Preheat oven to 325 degrees and grease a 9-inch round cake pan (I used a springform pan for easier removal, but a regular cake pan will work great here too.
  2. With a standing bowl mixer or handheld beaters, beat together the butter, sugar, and salt until very light and fluffy, about 2-3 minutes.
  3. Add the eggs, one at a time, beating until incorporated (note: the batter might look slightly curdled at this point, but no worries, it will still turn out delicious!)
  4. Add the vanilla, lemon juice and zest and mix until combined. Add the flour and continue to mix until flour is incorporated and you have a thick batter.
  5. Pour batter into prepared pan and spread it into an even layer. Arrange the strawberries in a single layer on the top, pressing the berries slightly into the batter.
  6. Bake cake at 325 until cake is cooked through, and a toothpick inserted into the center of the cake comes out clean, about 90 minutes. Cool cake slightly before cutting and serving with a dollop of whipped cream.

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