It’s summer. Strawberries are super ripe. Perfect time to enjoy them, don’t ya think?!
2 cups of sugar
1 cup of vegetable oil
1 1/2 cups of buttermilk
2 teaspoons of vanilla extract
1/2 teaspoon of baking soda
1 pinch of Kosher salt
2 1/2 cups of all purpose flour
2 cups of chopped strawberries
1 tablespoon of sugar
1/2 cup of Moscato wine
For the whipped cream
2 cups of heavy cream
2 tablespoons of sugar
1 tablespoon of vanilla extract
*moscato for soaking the cakes
Preheat the oven to 350 degrees.
In a bowl, combine the sugar, vegetable oil, and buttermilk until the sugar is dissolved. Then, add in the eggs and vanilla extract. Mix well. Then, add the remaining dry ingredients and mix until well combined.
Pour into prepared ramekins and bake until golden brown. This should take 13-15 minutes.
Once the cakes have cooled, remove and cut in half. Then, brush each half with Moscato.
For the whipped cream, add all the ingredients into a mixer and whip until well combined.
For the strawberries, mix with the sugar and Moscato and set aside.
To assemble, layer the cake with strawberries and whipped cream and enjoy.
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