Ingredients:

  • 2 cups (250 g) All-Purpose Flour, spooned and levelled
  • 1 1/4 cups (250 g) Granulated Sugar
  • 1 1/2 teaspoons (7.5 g) Baking Powder
  • 1/2 teaspoon (2.5 g) Baking Soda
  • 1/2 teaspoon (3 g) Fine Sea Salt
  • 1/2 cup (113 g) Unsalted Butter, softened and room temperature
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • 3/4 cup (180 ml) Buttermilk
  • 1 1/2 cups (200 g) Fresh Strawberries, hulled and chopped
  • 1 teaspoon All-Purpose Flour (for coating strawberries)
  • 1 cup (125 g) Icing (Powdered) Sugar, sifted
  • 2 tablespoons Fresh Lemon Juice
  • 1/2 to 1 tablespoon Milk or Water (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour your 9-inch round or 8x8 inch square cake pan. Line the bottom with parchment paper.
  2. Toss the chopped strawberries lightly with 1 teaspoon of flour (taken from the measured 2 cups in the ingredient list) to prevent sinking.
  3. In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.
  4. In a stand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is pale, light, and fluffy (about 3–4 minutes).
  5. Add the eggs one at a time, beating well after each addition until just combined. Scrape down the bowl, then stir in the vanilla extract.
  6. Reduce the mixer speed to low. Gradually add the dry ingredients in three additions, alternating with the buttermilk in two additions (starting and ending with the dry ingredients).
  7. Mix only until the last streaks of flour disappear. Do not overmix. Use a rubber spatula to gently fold in the floured strawberries.
  8. Pour the batter into the prepared pan, levelling the top gently. Bake for 40–45 minutes, or until a wooden skewer inserted into the centre comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack. Peel off the parchment paper and allow the cake to cool completely.
  10. Prepare the Glaze: Sift the icing sugar into a small bowl. Whisk in the lemon juice and 1/2 tablespoon of milk/water. Add more liquid sparingly until the glaze is thick but pourable.
  11. Drizzle the glaze generously over the cooled cake. Allow the glaze to set for 10 minutes before slicing and serving.