If you are looking for a simple breakfast recipe to whip up on the weekend, look no further than this strawberry buttermilk cake! It's a one-bowl cake that you can have ready in under an hour that takes full advantage of fresh summer strawberries. Adapted from the Back in the Day Bakery cookbook by Cheryl Day.
Preheat oven to 350°F and make sure you have a rack in the center. Butter and flour the bottom and sides of a 9-inch deep dish pie pan or springform pan. Set aside.
In a large bowl, sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the butter and sugar on medium-high speed with a hand mixer until the mixture is light and fluffy, scraping down the sides of bowl as needed. This should take 2-3 minutes.
Add the egg, buttermilk, and vanilla, mixing until just blended, about 1 minute.
Gradually add the flour to the butter mixer with the mixer on low speed until just combined. Scrape down the sides of the bowl and use a rubber spatula to fold in any flour residue into the batter.
Add the batter to your prepared pan and use the rubber spatula to smooth out the top. Tap the pan firmly on the counter to remove any air bubbles and ensure the batter is evenly distributed. Arrange the strawberries on top of the batter, cut side down, into a design of your choice.
Bake the cake for 10 minutes, then reduce the oven heat to 325°F and bake for 45-55 minutes more until the cake is set, the edges are golden, and a toothpick inserted into the center of cake comes out clean. Let the cake cool in the pan on a wire rack.
Dust the cake in the pan with powdered sugar before serving. You can slice it straight out of the pie pan.
Store the cake in a airtight container in your refrigerator for up to 3 days. It’s wonderful chilled or warmed!