2 cups self-rising flour
3/4 cup sugar
1/2 cup (1 stick) butter, softened
2 eggs
1 cup buttermilk
12 oz. strawberries, hulled, large ones quartered
whipped cream, to serve
an 8-inch square baking pan greased and lined with parchment paper.
Preheat oven to 350 F Put flour and sugar in a bowl and mix. In another large bowl add butter and beat with mixer until creamy. Add and beat each egg one at a time. Add the buttermilk and mix together. Add the flour mixture and beat until just combined. Scape down the bowl to incorporate all the ingredients. Stir in the strawberries and spoon the batter into the lined baking pan. Baked in the preheated oven for 45 to 50 minutes, until golden brown on top.
Let cool before cutting into squares and serve with a dollop of whipped cream.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook Kitchen Seasons by Ross Dobson
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