The first bite of this amazingly delicious, super easy, Fresh Strawberry Cake will blow you away. And you can have this one-bowl, no-mixer dessert in the oven in less than 15 minutes!
Preheat oven to 350˚Spray a 9-inch cake pan with baking spray. Rub with a paper towel to coat all of the surfaces and line the pan with a circle of parchment paper. Set the pan on a piece of foil and wrap it around the outside of the pan, leaving the top open (this will prevent the outside of the cake from getting too brown). Set aside.
Set the diced strawberries on several thicknesses of paper towels.
Add buttermilk, oil and vanilla, baking powder and salt. Whisk until smooth.
Sprinkle the flour over the top and whisk just until the mixture is smooth and lumps have disappeared. Transfer half of the mixture to the prepared pan and spread to an even layer.
Sprinkle the diced berries over the batter then add the remaining batter and smooth the surface. Top with berry halves (cut side down), evenly distributing over the surface and pressing them down just slightly into the batter.
See Café Tips above in the post for additional instructions and more detailed tips.
Adapted from Natasha’s Kitchen