Warm Strawberry Buttermilk Cake Food

WARM STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 350 F. with rack in middle of oven. Grease a 9-inch deep dish pie pan, 9-inch round baking pan or a 10-inch top diameter cast iron skillet. Set aside.
• In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes. Add the egg, buttermilk and vanilla and mix until blended, about 1 minute. With the mixer on low speed, gradually add the flour mixture, mixing just until combined.
• Remove bowl from mixer and use a spatula to scrape the sides and bottom of the bowl well, mixing in any stray flour. Spoon the batter in to the prepared pan and smooth the top. Arrange the strawberries in a randomly in a single layer on top, with the cut side down.
• Bake the cake for 10 minutes, then reduce the oven temperature to 325 F. and continue baking for 50-60 minutes, or until a tester inserted in the middle comes out clean.
• Allow the cake to cool slightly, then serve warm, with a dusting of confectioners/icing sugar and a scoop of vanilla ice cream, if you like.

STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F Greased and flour a 9-inch springform pan.
• Combine flour with baking powder, baking soda and salt.
• Beat butter and sugars together until fluffy, about 3 minutes. Add eggs and vanilla, beat well. At low speed, add flour mixture alternately with buttermilk, until just blended. Spoon batter prepared pan. Top with strawberries and sprinkle with extra turbinado sugar.
• Bake 30 to 40 minutes or until a pick inserted into center comes out clean. Let cool. Release sides of pan. Remove cake and place on a serving plate. Garnish with additional strawberries, if using.

STRAWBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
• Combine flour, baking powder, and salt in a bowl. Set aside.
• Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.

STRAWBERRY BUTTERMILK PANCAKES

Steps:

• In a bowl, add the first 6 ingredients; stir to combine.
• In another small bowl, add the buttermilk, eggs, and butter; stir to combine.
• Add the buttermilk mixture into the bowl with the dry ingredients; stir just until combined.
• Gently fold in the strawberries.
• In a large skillet or griddle,over medium heat, add a little vegetable oil or butter to coat the pan.
• Pour enough batter into the skillet to make a 5-inch circle; cook the pancakes until the tops are covered with tiny bubbles, then flip them over and finish cooking.
• Serve warm with strawberry syrup or melted butter and sifted powdered sugar.

WARM STRAWBERRY CRUMB CAKE

Steps:

• Filling:.
• Preheat the oven to 350°.
• In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
• Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
• Crumb Topping:.
• In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
• Cake:
• In a medium bowl, whisk the flour with the baking powder and salt.
• In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well between additions.
• Beat in the vanilla extract and scrape down the bowl.
• Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
• Spoon the batter over the fruit filling, spreading it to the edge, sprinkle with the crumb topping.
• Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached.
• Transfer to a rack to cool slightly.
• Serve the crumb cake warm or at room temperature.
• Make Ahead:.
• The crumb cake can be refrigerated overnight. Serve warm or at room temperature.

BUTTERMILK POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 325; grease and flour 10" tube or bundt pan.
• sift together flour, soda, baking powder and salt; set aside.
• Cream butter, shortening and sugar until fluffy, about 5 minutes.
• Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
• Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
• Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
• Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.