This recipe is from my Spring & Summer e-book and the only one that I have actually posted on the website because I couldn’t not post it for the Summer solstice. It’s the PERFECT dessert to celebrate the first day of summer.
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If you like a good old-fashioned buttered toast with homemade strawberry jam, you will love this cake. It is moist, fluffy and the aroma of the berries really comes out. It’s lighter than a pound cake, but really satisfying. I don’t think I’ve ever had it last on the kitchen counter for more than 24 hours. I use coconut sugar to minimize the processed sugar aspect but you could use either.
Ingredients
- 1 ½ cups/200 g gluten-free/all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup/110 g butter, at room temperature
- 3/4 cup/135 g + 1 tbsp coconut sugar
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup/125 ml milk + 2 tsp vinegar, mixed
(or 1/2 cup/125 ml buttermilk) - 2 cups/330 g strawberries, cleaned and
sliced - 1 tsp icing sugar (optional – for sprinkling)
Instructions
- Preheat oven to 175°C. Line a 9-inch/23-cm round pan with parchment paper (or grease it and dust it with flour).
- In a large bowl, mix the flour, baking powder, and salt
- In another bowl – I use a food processor or hand beater for this – cream the butter and 3/4 cup/135g sugar. When it is creamed and fluffy, add 1 tsp vanilla extract. Then, add each egg one by one, mixing well after each addition.
- Add half the flour mixture into the liquid batter and gently mix (do not overmix). Add half the milk/vinegar mixture, mix until just combined. Repeat with remaining flour and milk/vinegar mixtures.
- In a separate bowl, toss the strawberries with the remaining vanilla extract and sugar. Fold the strawberries into the batter, pour into the pan and bake for 45-50 minutes. Let cool and dust with icing sugar before serving.
