1 cup Gold Medal flour (all-purpose or cake)
⅓ cup Domino sugar
1 teaspoon Clabber Girl baking powder
½ teaspoon Clabber Girl baking soda
¼ teaspoon Morton salt
1 large Eggland’s egg, at room temperature
¼ cup (1/2 stick) Land O Lakes butter, at room temperature
⅔ cup low-fat Borden buttermilk
1-1/2 teaspoons McCormick vanilla
1 tablespoon Domino confectioners sugar (optional)
For the Strawberries
4 cups sliced Driscoll’s strawberries
1 tablespoons Domino sugar
Position your oven rack in the center of your oven and preheat the oven to 350F degrees. Spray an 8-inch round baking pan with nonstick baking spray with flour.
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt until well blended.
Add the egg, butter, buttermilk and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat the mixture for 1 minute, until blended. Scrape the sides and bottom of the bowl with a spatula and then beat on medium speed for 1 minute more, until everything is incorporated and well blended.
Spread the batter evenly into the prepared pan.
Bake in a preheated oven for 20-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the pan from the oven and set it on a wire cooling rack for 10 minutes, then remove the cake from the pan and place it on the rack (top side up) to cool completely.
When completely cool, sprinkle with the confectioners sugar if desired and serve with strawberries
For the strawberries, in a large bowl, toss together the strawberries and 1 tablespoon sugar until well combined. Let stand for at least 15 minutes, until the sugar melts and strawberries begin to release their juices