Rosy Strawberries with Buttermilk Cake
![Tiny-Space-Gardening-book-Strawberry-Cake Rosy strawberries with buttermilk cake](https://www.sunset.com/wp-content/uploads/TinySpaceGardening_p156_Charity-Burggraf-900x500.jpg)
How to Make It
To make the strawberries: Combine the strawberries, ¼ cup sugar, and rose geranium leaves in a small bowl and let stand for 30 minutes before serving.
To make the cake: Preheat the oven to 350°F. Butter a 9-inch cake pan and set aside. Combine the flours, baking powder, baking soda, and salt in a small bowl and set aside. Combine the buttermilk and vanilla in a separate bowl and set aside.
Using an electric mixer, cream the butter and sugar until well incorporated, about 5 minutes. The mixture should be light and fluffy. Add the eggs, one at a time, mixing until well incorporated, scraping the sides of the bowl. Add half of the flour mixture and stir until just combined. Add the buttermilk mixture and stir until well combined. Add the remainder of the flour mixture and stir until just combined. Pour the batter into the cake pan and bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
Cool the cake on a cooling rack and dust with powdered sugar, if desired. Serve with a generous spoonful of macerated berries.
Ingredients
Directions
To make the strawberries: Combine the strawberries, ¼ cup sugar, and rose geranium leaves in a small bowl and let stand for 30 minutes before serving.
To make the cake: Preheat the oven to 350°F. Butter a 9-inch cake pan and set aside. Combine the flours, baking powder, baking soda, and salt in a small bowl and set aside. Combine the buttermilk and vanilla in a separate bowl and set aside.
Using an electric mixer, cream the butter and sugar until well incorporated, about 5 minutes. The mixture should be light and fluffy. Add the eggs, one at a time, mixing until well incorporated, scraping the sides of the bowl. Add half of the flour mixture and stir until just combined. Add the buttermilk mixture and stir until well combined. Add the remainder of the flour mixture and stir until just combined. Pour the batter into the cake pan and bake for 30-40 minutes, or until a toothpick inserted in the middle comes out clean.
Cool the cake on a cooling rack and dust with powdered sugar, if desired. Serve with a generous spoonful of macerated berries.