Strawberry Cake
Ingredients
- 3 cups + 2 tbsp (780 mL) cake-and-pastry flour
- 2 tsp (10 mL) baking powder
- 3/4 tsp (4 mL) baking soda
- 1/4 tsp (1 mL) salt
- 2 cups (500 mL) halved strawberries (8 oz/250 g)
- 1/2 cup (125 mL) buttermilk
- 6 drops red liquid food colouring (optional)
- 1 cup (250 mL) unsalted butter, softened
- 1-3/4 cups (425 mL) granulated sugar
- 4 eggs
- 1 tsp (5 mL) vanilla
Preparation
Butter two 9-inch/23 cm diameter cake pans; line bottoms with parchment paper, then flour sides; set aside.
In bowl, whisk together flour, baking powder and soda, and salt. In blender, purée together strawberries, buttermilk, and food colouring (if using).
In large bowl, beat butter until light and fluffy; on high speed, beat in sugar, 1/3 cup/75 mL at a time, until light and fluffy, about 3 minutes. Beat in eggs, one at a time; beat in vanilla. Gradually stir in flour mixture and buttermilk mixture, making 3 additions of dry and 2 of wet. Divide evenly between cake pans, smoothing tops.
Bake in centre of 350F/180C oven until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on racks for 10 minutes. Slide knife around edges and remove from pans; peel off paper. Let cool on racks.
Makes 12 to 16 servings.
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