- 1 pound fresh strawberries hulled and halved
- 1 1/2 cups flour
- 6 tablespoons butter softened
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup sugar
- 1 egg
- 1/2 cup buttermilk from store or homemade (see note)
- 1 tsp vanilla extract
Preheat oven to 350 F. Grease a 9-inch cake or tart pan with butter or spray with cooking spray.
Mix together the flour, baking powder, and salt.
In another mixing bowl, cream butter and sugar with an electric mixer on medium speed for 3-4 minutes. Add the egg, vanilla, and buttermilk. Mix for another 45 seconds – 1 minute.
Carefully add the flour mixture to the butter/sugar/egg mixture. Mix well 2-4 minutes, and then pour batter into the prepared pan.
Tap the bottom of the pan pan on the countertop a few times to even it out and get out any extra bubbles. Then, place fresh strawberries on the top of the batter.
Bake for 10 minutes at 350, and then decrease temperature to 325 F and continue baking for 45-55 minutes.
Let cool on a wire rack and enjoy!
To make buttermilk: Add one tablespoon lemon juice to one cup of milk. Stir and let sit out for 5 minutes to curdle. You can use this substitute in any recipe that calls for buttermilk!