We don’t have to wait for strawberry season to be here, and one of my ultimate favorite is of course is none other than strawberries!! Sometimes simple is all you want to do, meals and desserts that take almost no time between the preparation and the cooking time. But that still pack a ton of flavor in your mouth and leave you with a sense of fulfillment. The Lemon Cream is so refreshing that you will definitely be spreading it over every delicious dessert over any dessert.
Strawberry Buttermilk Cake with Lemon cream
January 28, 2021
: 12
: 15 min
: 45 min
: 1 hr
: Easy
Summer desserts don't get more delicious than this strawberry buttermilk cake with Lemon Cream
Ingredients
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup whole buttermilk
- 1 teaspoon vanilla extract
- ½ (16-ounce) container fresh strawberries, halved
- 2 tablespoons RAW sugar
- Lemon Cream
- Makes about 3 cups
- 1 1/2 cups heavy whipping cream
- 2⁄3 cup confectioners’ sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Directions
- Step 1 Preheat oven to 325°F. Spray a 9-inch cast-iron skillet or cake pan with baking spray with flour.
- Step 2 In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
- Step 3 In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla. Pour batter into prepared pan, using an o set spatula to smooth top. Top with strawberries, and sprinkle with turbinado sugar.
- Step 4 Bake until golden brown and a wooden pick inserted in center comes out clean, 45 minutes to 1 hour. Serve warm with Lemon Cream.
- Step 5 For Lemon Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at medium speed until soft peaks form. Add lemon zest and juice, vanilla, and salt, beating to combine.
