Strawberry Cake

Recipe

The best time to make this cake is when strawberries are in season and full of flavor and sweetness. It can be served as is or with a scoop of ice cream or whip cream for a special occasion. It goes well with a cup of Rooibos vanilla tea and good company. 

Ingredients:

  • 1½ cup organic flower of choice (I use sprouted spelt flour but this flour is not GF. King Arthur GF flour is a good substitute)

  • 1/4 tsp salt

  • 3/4 tsp baking soda

  • 3/4 tsp baking powder

  • 1 large egg at room temperature

  • 6 TBS butter at room temperature (use coconut oil for dairy-free option)

  • 1/3 cup sugar plus 2 TBS

  • 1 tsp vanilla extract

  • 1 tsp organic lemon zest

  • 2/3 cup buttermilk (or for dairy free - unsweetened dairy free drinkable yogurt) at room temperature

  • 2 cups fresh organic strawberries, quartered

  • 2 TBS powdered sugar or whip cream (optional)

Method:

  • Heat the oven to 350 degrees. Use butter or coconut oil to grease a 9-inch cake pan.

  • Mix the flour, baking powder, baking soda, and salt.

  • In a large bowl, cream the butter with 1/3 cup sugar until it looks fluffy. Add vanilla extract, egg, and lemon zest and mix until smooth.

  • Add half of the four mixture and mix until combined, then add half of the buttermilk. Mix it all and repeat with the remaining four mixture and buttermilk.

  • Transfer the batter to the cake pan and place the strawberries on top, distributing them evenly. Sprinkle with remaining 2 TBS sugar. 

  • Bake for 30 minutes or until a toothpick inserted into the cake comes out dry.

  • Let the cake cool for 15 minutes. Remove from the cake pan and sprinkle the top with powdered sugar or serve with whip cream.  

Health facts:

  • Low sugar desert

  • Can be made GF and dairy-free