Forget fussing with layers—this easy one-layer cake is just as delicious and full of spring flavor.
Be sure to toss the berries with a little flour before folding them into the batter to help keep them from sinking too much.
Ingredients
- 1½ cups plus 2 tablespoons cake flour, divided
- ½ cup semolina flour or fine ground cornmeal
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1½ cups plus 2 tablespoons granulated sugar, divided
- ¾ cup softened unsalted butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons lemon zest
- 1 cup buttermilk
- 1 pint strawberries, divided
- Crème fraîche, to serve
Instructions
Preheat oven to 350°. In a medium bowl whisk together 1½ cups flour, cornmeal, baking powder, salt and baking soda until combined. Set aside.
In another medium bowl, beat sugar and butter until fluffy, about 3 minutes. Scrape down bowl and beaters. Beat in eggs, vanilla and lemon zest until combined. With mixer on low speed, add flour in three batches, alternating with buttermilk, beating until just combined.
Thinly slice half of strawberries to yield 1 cup; toss with remaining 2 tablespoons flour, then fold into batter. Pour batter into a 9-inch round cake pan sprayed with baking spray.
Bake until a wooden pick inserted center comes out clean, 45 to 50 minutes. Let cool 30 minutes.
Meanwhile, quarter remaining berries; toss with remaining 2 tablespoons sugar. Top servings with crème fraîche and berries.
