Ingredients
Units Scale
- 1-1/3 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 2/3 cup buttermilk
- 1/4 cup butter (melted)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup sliced fresh strawberries
Topping:
- 1 1/2 cups sliced fresh strawberries
- 1 Tablespoon lemon juice
- 1 teaspoon sugar
Fresh Whipped Cream:
- 3/4 cup heaving whipping cream (about 2 cups fresh whipped cream)
- 1 Tablespoon sugar
- 1/2 teaspoon vanilla
Instructions
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, buttermilk, butter, lemon juice, lemon peel and vanilla. Stir into dry ingredients just until moistened. Fold in strawberries. Pour into a greased and floured 9-in. round baking pan.
- Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For topping:
- In a large bowl, combine the strawberries, lemon juice and sugar. Cover and refrigerate until serving.
- Whip heavy cream in a stand mixer for about 3 or 4 minutes until thickened. Stir in vanilla and sugar. Mix again until stiff peaks form.
- Spread fresh whipped cream over cake. Drain strawberries; arrange over top.
- Cook Time: 20 minutes