Ingredients
Equipment
Method
- Preheat the oven to 350°F, and lightly grease an 8×8 pan or 10 spaces on a muffin tin.
- Cream the butter and sugar with a spoon, beating well until the mixture is light and slightly fluffy.
- Add the buttermilk, eggs, and vanilla and mix well.
- Using a sifter sitting over the bowl, add the flour, salt, and baking powder to the sifter and tap the dry ingredients into the wet ones.
- Mix with a spoon until no dry clumps of flour remain.
- Bake 25-30 minutes for the 8×8 pan or 15-20 minutes for the muffin tin until the cake springs back and a toothpick inserted in the center comes out clean.
- Serve slightly warm with fresh strawberries and whipped cream.
Nutrition
Notes
Feel free to customize with different berries or flavors to suit your taste. Store in an airtight container for up to two days or refrigerate for longer freshness.