Ingredients
3 cups all-purpose flour
1 ¾ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¾ cup unsalted butter, cut into ½-inch cubes
1 cup buttermilk
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups hulled and halved strawberries
Preparation
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.
Step 2
Mix flour, sugar, baking powder, salt, and nutmeg together in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.
Step 3
Add buttermilk, eggs, and vanilla to remaining mixture in the bowl. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.
Step 4
Pour cake batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.
Step 5
Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.
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