The ultimate strawberry vanilla cake!!! I don't think there are enough words to describe how wonderful this cake is. The flavor is contributed by both vanilla bean and rose berries. The texture is super soft and very moist and the crispy top of the cake adding that bit of texture and sweetness is all absolutely lovely. ****You will need a 9” springform pan *** use fresh strawberries ***Wash your berries and place them on a clean tea towel to dry. Dripping wet berries will make the cake too moist. *** in my recipe it will mention buttermilk, you can make your own if you don't have any at home. Just replace it with regular whole milk and add 1 teaspoon of vinegar, set aside and let it thicken for 5 minutes. Serves 10 Ingredients * 1 1/2 cups all-purpose flour * 1 teaspoon baking powder * 1/4 teaspoon salt * 1/2 cup unsalted butter, at room temperature * 1 cup sugar plus extra for sprinkling * 3 tablespoons vanilla bean paste * 3 large eggs * 1/4 cup cream or plain yogurt * 1/4 cup buttermilk * 400 grams fresh strawberries, peeled and sliced Directions * Set the oven to 170 C fan forced * Spray a 9-inch springform pan with olive oil. * Beat the soft butter and sugar together in the mixer for 3-4 minutes, until they become fluffy. Scrape down the side of the bowl a few times. * Beat the eggs, one at a time, and then beat in the vanilla. * Add and mix the cream and buttermilk. * Next, add the flour to the mixer bowl. Mix until smooth but do not over mix. * Fold the strawberries and turn them in the prepared pan. Smooth the top. Sprinkle the surface of the cake liberally with granulated sugar. * Bake for 40-45 minutes or until the cake no longer wobbles in the center and the top is golden brown and slightly cracked. Check with a skewer, a few wet crumbs are fine * Let cool briefly, then unclip the spring and remove the outer ring. Cool completely on a wire rack before slicing. add the flour to the mixer bowl. Mix until smooth, but do not over mix. * Fold the strawberries and turn them in the prepared pan. Smooth the top. Sprinkle the surface of the cake liberally with granulated sugar. * Bake for 40-45 minutes or until the cake no longer wobbles in the center and the top is golden brown and slightly cracked. Check with a skewer, a few wet crumbs are fine * Let cool briefly, then unclip the spring and remove the outer ring. Cool completely on a wire rack before slicing. add the flour to the mixer bowl. Mix until smooth, but do not overmix. * Fold the strawberries and turn them in the prepared pan. Smooth the top. Sprinkle the surface of the cake liberally with granulated sugar. * Bake for 40-45 minutes or until the cake no longer wobbles in the center and the top is golden brown and slightly cracked. Check with a skewer, a few wet crumbs are fine * Let cool briefly, then unclip the spring and remove the outer ring. * Bake for 40-45 minutes or until the cake no longer wobbles in the center and the top is golden brown and slightly cracked. Check with a skewer, a few wet crumbs are fine * Let cool briefly, then unclip the spring and remove the outer ring. Cool completely on a wire rack before slicing. * Bake for 40-45 minutes or until the cake no longer wobbles in the center and the top is golden brown and slightly cracked. Check with a skewer, a few wet crumbs are fine * Let cool briefly, then unclip the spring and remove the outer ring. Cool completely on a wire rack before slicing.
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