Petitchef

Strawberry buttermilk cake with lemon-blueberry whipped cream

Dessert
6 servings
15 min
27 min
Very Easy

Ingredients

Number of serving: 6
1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick unsalted butter, softened

2/3 cup plus 1 1/2 tablespoons sugar, divided

1/2 teaspoon pure vanilla extract

1 large egg

Use 1/2 cup buttermilk instead of the egg as an alternative

1/2 cup well-shaken buttermilk

1 cup fresh strawberries (about 5 ounces)


Blueberry Whipped Cream:

1 cup whipping cream

1 1/2 tablespoon powdered sugar

1/4 cup blueberries

Zest of 1/2 lemon

Preparation

  • Preheat oven to 400°F, placing the rack in the middle. Butter and flour a 9-inch round cake pan and keep ready. Whisk together the flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy; this should take about 3 minutes, then beat in the vanilla. Finally add the egg and beat well for another 2 minutes.
  • Switch the mixer setting to low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Remember, do NOT overbeat.
  • Fold in half of the strawberries into the batter. Spoon the prepared batter into the cake pan, smoothing it on the top. Scatter the remaining strawberries evenly over the top and sprinkle with remaining 1 1/2 tablespoon sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, roughly about 25 to 30 minutes. Cool in the cake pan for 10 minutes, then turn out onto a wire rack and allow to cool completely. Invert it onto a serving plate.
  • Using a knife warmed by placing under hot running water, slice the cake into wedges and serve. You can also make it fancier by topping it with a dollop of whipped cream, or dusting with some more Confectioner's sugar.
  • Blueberry Whipped Cream:
    In a blender or food processor, puree the blueberries and lemon zest. If you desire a sharper lemon flavor, lemon juice can be added to this as well. Next, beat the cream until barely thickened. Add in the powdered sugar and beat until soft peaks form. Fold in puree and beat slightly more until whipped cream reaches desired consistency.

Photos

Strawberry Buttermilk Cake with Lemon-Blueberry Whipped Cream, photo 1Strawberry Buttermilk Cake with Lemon-Blueberry Whipped Cream, photo 2





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