Strawberry Buttermilk Cake

Been wanting to try out this strawberry buttermilk cake, It's so fluffy & soft with juicy strawberries in every bite. Hehe~♡ dunno why it reminds me of S.u.m.m.e.r!! I'm happy enough to enjoy my teatime with a cup of coffee and a good book now.

Original recipe adapted from : <<Back In The Day Bakery ••• MADE with LOVE - Cherlyn Day & Griffith Day >>

♡Strawberry Buttermilk Cake♡

INGREDIENTS:

200g all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 teaspoon pure vanilla extract

90g butter

180g castor sugar (original recipe is 200g , I find it too sweet so I reduced it.)

120ml buttermilk

1 large egg , at room temperature

450g strawberries,hulled & halved

*Confectioners' sugar for dusting

METHOD :

1. Position a rack in the middle of the oven & preheat the oven to 180ºc degrees celsius. Lightly butter a 9 inch deep-dish pie pan.

2. Sift together the flour, baking powder , and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl , using a handheld mixer), cream the butter and sugar together on medium-high speed for 3-5 minutes, until light and fluffy. Add the egg, buttermilk, and vanilla and mix until blended , about 1 minute.

4. With the mixer on low speed , gradually add the flour mixture, mixing until just combined.

5. Remove the bowl from the mixer and , using a rubber spatula, incorporate any ingredients hiding at the bottom of the bowl , making sure the batter is completely mixed. Scrape the batter into the prepared pie plate and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter. Arrange the strawberries in concentric rings on top of tye batter, cut side down.

6. Bake the cake for 10 minutes, then reduce the temperature to 170ºc degrees celsius and bake for 50-60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

7. Before serving,dust the top of the cake with confectioners' sugar.

8. The cake can be stored in an airtight container in the refrigerator for up to 2 days.