Strawberry Buttermilk Cake with Cream Cheese Icing
Ingredients - for Cake:
1 & 1/2 cups of all purpose flour
1/4 tsp of Baking Soda
1/4 tsp of Baking Powder
1/4 tsp of Salt
1/2 cup of buttermilk
1 stick of butter (1/2 cup) at room temperature
1 cup of sugar
3 eggs
2 cups of strawberries (diced)
Ingredients for the Icing:
4 oz. cream cheese at room temperature
1/2 stick of butter (1/4 cup) at room temp
2 tsp vanilla extract
Pinch of kosher salt
1 & 1/2 - 3 cups of confectioners sugar (depending on desired consistency)
Method - for Cake:
Preheat the oven to 350°.
Grease your cake pan. I use butter and parchment paper to line.
In a medium bowl combine flour, baking powder, baking soda & salt.
In your stand mixer cream together the butter and sugar until light and fluffy. Add the eggs in one at a time. After all eggs are added turn the mixer off and scrape the bottom and sides of the bowl making sure there isn’t any unmixed butter and sugar.
With the mixer on low add the buttermilk and flour mixture by alternating between flour and buttermilk until both are gone. Mix until evenly distributed.
Fold the Strawberries gently into your batter. Make sure they are evenly distributed, but do not over mix.
Pour the batter into your greased pan and bake for approximately 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Allow the cake to cool in the pan for a minimum of 30 minutes. After 30 minutes flip the cake out carefully onto a wire rack and allow to cool for another 30 minutes. While the cake cools you may prepare the icing.
Method - for Icing:
In a medium sized mixing bowl combine the cream cheese, butter, vanilla and salt. Use an electric mixer on medium speed mixing thoroughly until smooth and creamy. Add in the confectioners sugar 1/2 cup at at time mixing in between until desired consistency/sweetness is achieved! There are no wrong answers here!
Spread the icing evenly over the top of the cake. Enjoy!