strawberry buttermilk cake

it was a strawberry buttermilk cake weekend.  made first for dinner with friends on friday night.  second for our first cook-out invite of the season.  it gave me a chance to try out both a 9x9 and 9x13 cake.  i'll give instructions for both sizes; the 9x9 is a bit thicker cake (which is my preference if i'm going to make a smaller cake).  buttermilk cake is super moist and not too sweet, and also an easy and sturdy snack cake.  paired with super sweet strawberries is a great combo.  and leftover for breakfast is practically perfect.

9x9 cake:

6 tbsp butter, softened
1/2 c sugar
1 egg
1 1/2 c flour (i used half all-pourpose, half white whole wheat)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2/3 c buttermilk
fresh strawberries, halved

9x13 cake:

8 tbsp butter, softened
1 c sugar
2 eggs
2 1/3 c flour (same half and half)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 c buttermilk
fresh strawberries, halved

in a medium bowl whisk flour, baking soda, baking powder, and salt together.  in a large bowl cream butter and sugar on medium until fluffy.  add eggs and vanilla and mix well.  turn mixer down to low, alternate flour mixture and buttermilk in thirds, and mix just until combined.

pour into buttered pan and arrange strawberries on top.  you can really fill up the space with strawberries!

you can sprinkle some coarse sugar on top of the strawberries now (or sprinkle powdered sugar on the cake before serving).  bake at 350 for 20-25 min for the 9x9, or 30-35 min for the 9x13, until a toothpick comes out clean.  cool on a wire rack.

voila!  other berries, rhubarb, or plums would also be really great with this cake.  the recipe is also really forgiving, so feel free to play around with it to suit your taste.