Strawberry Buttermilk Cake

 Strawberry Buttermilk Cake

1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. unsalted butter
1 c. sugar
1 1/2 tsp. vanilla
3 large eggs
1/4 c. sour cream
1/4 c. buttermilk
14 oz. fresh strawberries

Set the butter out to come to room temperature.  Hull and slice the strawberries.  Lightly spray a 9” springform pan.  Preheat the oven to 350 degrees.

Whisk together the flour, baking powder and salt and set aside.

Cream the butter and sugar together in a stand mixer for 4 minutes, until light and fluffy.  Scrape down the sides of the bowl with a spatula.  Beat in the eggs, one at a time, then beat in the vanilla.  Stir the sour cream and buttermilk together.   Alternate adding the flour mixture and the sour cream mixture to the mixing bowl.  Begin and end with the flour mixture.  Mix each time until just combined.

Fold in the strawberries then pour the mixture into the prepared pan.  Smooth the top.  Sprinkle the top with additional sugar.

Bake for 40 - 45 minutes, or until a toothpick in the center comes out clean.  Let cool briefly then run a butter knife around the edge before removing the outer ring.  Let cool completely before slicing.