Salt enhances the flavor of baked goods, in this case underscoring the silky taste of the butter and buttermilk. We used unsalted butter here to better control the amount of salt in the recipe. For a more colorful topping, use equal amounts of strawberries, blueberries, blackberries, and raspberries.
1 cup cake flour (about 4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
1/4 cup egg substitute
2/3 cup low-fat buttermilk
1 teaspoon vanilla extract
1 teaspoon powdered sugar
4 cups sliced strawberries
1 tablespoon granulated sugar
How to Make It
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at medium speed until well blended. Add egg substitute; beat just until combined. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Stir in vanilla (batter will be thick).
Spoon batter into an 8-inch round cake pan coated with cooking spray. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Sift powdered sugar over top of cake.
Combine berries and 1 tablespoon granulated sugar; toss to coat. Let stand 15 minutes. Serve berry mixture with cake.