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.
all ingredients should be at room temperature
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!