World's Easiest Strawberry Buttermilk Cake

Stacey Norwood

By
@Norwizzle

If you can turn on an oven and a mixer, you can make this cake, I promise. It's an 8-inch sheet cake that's perfect for Sunday supper or a small dinner party, and it's an especially handy recipe to have on-hand now that ripe strawberries are starting to come in!


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Rating:

Comments:

Serves:

6-8

Prep:

30 Min

Cook:

45 Min

Ingredients

1
quart strawberries, quartered and sugared
1 c
canola oil
3
eggs
1/2 c
buttermilk
1 c
sugar
1 tsp
vanilla
2 c
self-rising flour

Directions Step-By-Step

1
Preheat oven to 350°.
2
Muddle the berries with a ricer; set aside. Combine canola oil, eggs, buttermilk, sugar, and vanilla in the work bowl of your trusty KitchenAid stand-mixer. Mix,mix,mix on medium until well combined.
3
Add 2 cups of self-rising flour, one cup at a time. Mix,mix,mix on low, until batter is combined. Strain most of the strawberries (reserving about 1/4 cup) and stir into the batter. Pour batter into a prepared 8-inch pan and bake at 350° for 35-45 minutes, or until a fork inserted in the center comes out clean. Cool completely.
4
Whip up a half-batch of your favorite cream cheese buttercream frosting. Add strawberries and a little of the syrup; thicken with extra powdered sugar if needed. Frost cake. Cut into squares and serve.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy
Hashtag: #strawberries