A delicious, moist and extremely easy cake with lots of strawberries. Thanks to the addition of oil and buttermilk, this cake does not dry out and you can keep it stored for a couple of days. I topped the cake with whipped cream and fresh strawberries and before serving sprinkled it with strawberry sauce. Trust me, this simple combination is amazing.
- 2 eggs
- 130 g sugar
- 260 g flour
- 1 teaspoon baking powder
- 160 g buttermilk
- 90 g vegetable oil
- zest from 1/2 lemon
- 1 teaspoon vanilla extract
- 200 g strawberries, cut in half
- 250 ml heavy cream
- 10 g icing sugar
- 50 g strawberries for decoration
- 5 strawberries mixed with 1 tablespoon elderberry syrup
Make sure that all ingredients are at room temperature.
In a large bowl, beat the eggs with sugar until a white mixture. Add oil and buttermilk, stir. Sift the flour and baking powder, add vanilla and lemon zest. Stir to combine the ingredients.
Spread the dough in a greased 22 cm springform pan and add strawberries. Bake at 180°C for 50-60 minutes. Allow to cool completely.
Beat the cream with icing sugar util stiff.
Top the cake with whipped cream and strawberries. Serve with strawberry sauce. Enjoy!