Strawberry Cake
Easy Strawberry Quick Cake made with fresh berries, pantry staples, and topped with ice cream. The perfect summer dessert ready in under 30 minutes!
Servings: 10 people
Ingredients
- 1 cup unsalted butter browned (see directions below)
- 1 cup strawberries
- 1 cup packed light brown sugar divided
- 1 cup buttermilk
- 1 teaspoon flaky salt
- 1 ½ cups all purpose flour
- ½ cup semolina flour
- 2 teaspoons baking powder
- 1 tablespoon vanilla paste
- vanilla ice cream for serving
Instructions
- Preheat your oven to 350°F.
- In a bowl, combine the strawberries with ¼ cup of the brown sugar and set aside to let macerate. Once juicy, mash ever so slightly with the back of a fork.
- In a 2.25 quart braiser (or 10-inch baking dish), melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma, about 5–7 minutes. Immediately transfer the browned butter to a heatproof bowl to cool slightly. Keep your eyes on this - brown butter goes from perfection to too browned in a matter of seconds.
- In a large mixing bowl, stir together the browned butter, remaining ¾ cup brown sugar, buttermilk, and salt until smooth.
- Add the all-purpose flour, semolina flour, and baking powder. Stir until the batter is just smooth. Stir in the vanilla paste.
- Generously grease a 10-inch braiser (or similar-sized baking dish) with non-stick spray.
- Spoon the batter into the prepared dish, it will be thick, and spread it evenly. Spoon the mashed strawberries and their juices over the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Serve immediately with vanilla ice cream.
Nutrition
Calories: 371kcal | Carbohydrates: 45g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 119mg | Potassium: 125mg | Fiber: 1g | Sugar: 24g | Vitamin A: 609IU | Vitamin C: 8mg | Calcium: 105mg | Iron: 2mg