This recipe takes your favorite Kentucky butter cake to a different level! This amazingly moist cake is drizzled with a butter sauce then topped with strawberries and cream for a show stopping treat!

INGREDIENTS :

FOR THE CAKE:

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 1 cup buttermilk

FOR THE BUTTER SAUCE:

  • 1 cup sugar
  • ¼ teaspoon kosher salt
  • ½ cup butter cubed
  • ¼ cup water
  • ½ teaspoon almond extract
  • 2 teaspoons vanilla extract

FOR THE STRAWBERRIES & CREAM:

  • 1 pint Fresh Strawberries washed, dried, hulled and chopped
  • 1 pint Heavy Cream
  • 2 tablespoons confectioners’ sugar powdered sugar
  • ½ teaspoon vanilla extract or Frangelico liqeuer

INSTRUCTIONS :

FOR THE CAKE:

1. Grease and flour (or spray with nonstick baking spray) a 10-inch tube pan. Adjust oven rack to the center position and warmth oven to 350°F.

2. within the bowl of an electrical stand mixer, add the butter and sugar. Cream the mixture, on high speed, until it’s straw and lightweight & fluffy, about 3-4 minutes. Add eggs, one by one, and hit well after each addition. Add the vanilla and beat until incorporated.

3. during a different large bowl, whisk together the flour, leaven , bicarbonate of soda and salt. Add the flour mixture and therefore the buttermilk alternately to the creamed mixture, beginning and ending with the flour mixture. Beat well after each addition.

4. Bake at 350°F for 55-75 minutes or until a toothpick inserted within the center comes out clean. Transfer the cake to a cooling rack set over waxed paper or parchment paper and permit it to chill quarter-hour within the pan.

5. Run a knife round the inside edge and round the edge up the middle of the tube. Carefully remove the cake from the pan and set it upright onto the wire rack to chill further.

6. Poke holes within the warm cake and evenly spoon ¼ cup Butter Sauce over cake, let stand 5 minutes. Repeat the procedure twice more and brush any remaining sauce over the edges of the cake. Cool completely and serve with an outsized spoonful of Strawberries & Cream.

7. Enjoy!

FOR THE BUTTER SAUCE:

1. during a small saucepan set over medium heat, combine sugar, salt, butter and water. Whisk until butter is melted and therefore the sugar and salt are dissolved. Remove from the warmth and whisk in almond and vanilla extracts.

FOR THE STRAWBERRIES & CREAM:

1. Add the cream , granulated sugar and flavoring to a stand mixer bowl. Whisk until stiff peaks form and transfer to a medium bowl. Fold within the chopped strawberries and keep refrigerated until able to serve.