Strawberry Buttermilk Cake

A moist and easy fresh strawberry buttermilk cake that can go from breakfast and brunch to dessert.

The first words out of my daughter’s mouth after she took a bite of this fresh Strawberry Cake? “Wow ~ this is the best cake I’ve ever had!”

She was right, this strawberry cake is one you can be proud to serve and share with loved ones and friends, so run, don’t walk, to your nearest market for a pound of strawberries. I like to use good quality ripe berries that aren’t too big ~ small to medium size berries have the best flavor, usually. Baking enhances the flavor of the berries, but it helps to start with good ones.

• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar, plus extra for sprinkling
• 1 1/2 tsp vanilla extract
• 3 large eggs, or 2 jumbo eggs
• 1/4 cup sour cream
• 1/4 cup buttermilk
• 14 ounces fresh strawberries, hulled and sliced