Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::12
Yield::1 (9-inch) cake
Ingredients
Oops! Something went wrong. Our team is working on it.
3 cups all-purpose flour
1 ¾ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¾ cup unsalted butter, cut into ½-inch cubes
1 cup buttermilk
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups hulled and halved strawberries
Directions
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
Mix flour, sugar, baking powder, salt, and nutmeg together in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
Add buttermilk, eggs, and vanilla to remaining mixture in the bowl. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
Pour cake batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.
Cook’s Note
If your strawberries are on the larger side, quarter them instead of halving before adding to the batter.