Strawberry Cake

My favorite fruit of all time would have to be the strawberry. I suffer throughout the winter because of the lack of fresh strawberries, frozen just aren't the same. Here we are in the month of March where strawberries are starting to make their appearance at the store. I get especially excited when I see them for .98 a lb like they were yesterday. I had just seen this recipe over at Two Peas and their Pod, they got it from Martha Stewart. I just knew it would be the perfect thing to make with my fresh strawberries. I am so glad I did. This is kind of a twist on strawberry shortcake (one of my favorite desserts of all time). The strawberries are baked right into the crust. The only change I made was to add some fresh orange zest to the batter. I think it gave it a great little hint of citrus that paired perfectly with the strawberries. One more great thing about this recipe is that it is so quick & easy and most of the ingredients are things you probably have on hand already. I hope you enjoy this great spring time treat.

Strawberry Cake
adapted from Two Peas and their Pod who adapted it from Martha Stewart

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 Tbsp. fresh orange zest
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake (I just used granulated)

Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.
Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.
Gradually mix in flour mixture. Fold in orange zest. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.
Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.