Strawberry Cake

At least the way mine turned out, this is like a delicious fruity pie/cake. I think the strawberries are supposed to sink into the cake, but mine just hung out on top, pie-like, which is fine with me. The vanilla cake is so simple and perfect, and with strawberries and whipped cream on top, it's a whole cake of strawberry shortcake. Also, it's not too crazy sweet so I'll definitely be having a piece for breakfast.

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STRAWBERRY CAKE
From Two Peas & Their Pod (originally from Martha Stewart)

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk (I used greek yogurt)
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced (I used 1/2 lb)
2 tablespoons turbinado (or normal) sugar, for sprinkling on top of cake

1. Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined. 

3. Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.

4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.