Strawberry Buttermilk Pudding Cake with Mascarpone

I always receive a few grumbles of disapproval when I tell people this, but I’m not the biggest fan of fruity desserts. When it comes down to it, I guess I’m just a chocolate lover at heart. I blame my mother.

However, there are exceptions to every rule, and this cake is one of them.

Oh, this cake. So ridiculously simple but amazingly good — the strawberries themselves a sign that sunshine and warmer temperatures are upon us. A dessert that, dare I say it, puts chocolate to shame. Yes. To shame.

Don’t believe me? Try it for yourself. I double dog dare you.

Be sure to save me a piece.

Strawberry Buttermilk Pudding Cake with Mascarpone

Adapted from Sassy Radish

What you need:

1/4 cup water
1 1/2 tsp cornstarch
1/2 cup plus 1/3 cup sugar
2 cups sliced strawberries
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoons salt
1 large egg
1/2 cup buttermilk
1 stick (8 tbsp) unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
8 ounces mascarpone
3 tablespoons powdered sugar

How you do it:

Preheat your oven to 400 degrees. Butter an 8″x 8″ glass or ceramic baking dish. Set aside.
In a small saucepan, combine water, cornstarch and 1/2 cup sugar. Bring to a simmer, add sliced strawberries, and cook for about 3 minutes or until the strawberries become slightly syrupy. Remove from heat and set aside.
In a medium bowl, whisk together flour, baking powder, salt and remaining sugar.
In a large bow, whisk together egg, buttermilk, melted butter and vanilla. Whisk in the flour mixture until just combined, being careful not to over mix.
Add 1/2 cup of the strawberry mixture to the baking dish, spreading it evenly over the bottom. Next, place the batter in large dollops over the fruit and spread evenly, being careful not to mix the fruit with the batter. Finally, spoon the rest of the fruit mixture over the batter, making sure to distribute that evenly as well.
Bake for 30 minutes or until top is slightly brown. Cool on a wire rack for at least five minutes before serving.
Meanwhile, using an electric mixer, whip mascarpone and powdered sugar in a large bowl until light and airy. Slice cake into 12 pieces (or 9, what the heck!) and top each with a generous spoonful of mascarpone.