This weekend I had an abundance of juicy, ripe strawberries and I decided to go on a recipe hunt for a really moist white cake.
Are you looking for a dessert for your Fourth of July barbecue?
Because after scouring over lots of ingredients I decided to try this RECIPE and you know what?
It’s a keeper.
After a weekend spent working in the backyard, I was in the mood to enjoy the slow, methodical movements involved in baking a cake.
…when you have to blend each of the five eggs into the fluffy butter mixture before adding the next one…
…and take time to sift together the floor and salt and baking powder in a glass bowl.
This particular recipe used buttermilk, regular milk and vanilla extract whisked together in a measuring cup…
then added into the butter mixture and dry ingredients, blending well after each pour.
There is nothing more enticing than seeing thick, sweet cake batter dripping off the beaters
don’t you agree?
I discovered the key to baking a moist cake is to not over-cook it.
Gotta remember to use that timer.
I frosted the top and middle with vanilla buttercream frosting and served each slice with chilled strawberries and lightly whipped cream.
I hope you enjoy!