Butter Cake with Strawberry Sauce
8 – 6 oz. ramekins
raw turbinado sugar, to coat the bottom of the ramekins
1 c. unsalted butter, softened
2 oz. cream cheese, softened
1 c. granulated sugar
¼ tsp. baking powder
¼ tsp. baking soda
1 tsp. salt
2 tsp. vanilla extract
½ c. buttermilk
1 ½ c. all purpose flour
8 fresh strawberries, sliced (for garnish)
mints leaves (for garnish)
Cream cheese layer:
4 oz. cream cheese, softened
½ c. granulated sugar
1 ½ tsp. vanilla extract
2 c. strawberries, fresh or frozen
¼ c. granulated sugar
1 Tbsp. fresh lemon juice
Preheat the oven to 325 F. Prepare the ramekins by generously coating the bottom and sides with cooking spray. Put 2 teaspoons of the turbinado sugar on the bottom of each ramekin. Swirl the sugar along the lower ½ inch and bottom of each ramekin.
In the bowl of a stand mixer, cream the butter, cream cheese and sugar. Beat for 30-60 seconds. Add the baking soda, baking powder, salt and vanilla extract; Mix well. Add the egg and beat for 30-60 seconds. Add ½ cup of the flour. Beat for 30 seconds. Add half of the buttermilk. Beat for 30 seconds. Add another ½ cup of the flour. Beat for 30 seconds. Add the other half of the buttermilk. Beat for 30 seconds. Add the last ½ cup of the flour and beat for 30 seconds.
Cream Cheese Layer:
Beat all the ingredients in a small bowl until combined. Do not overbeat.
Place all the ingredients in a blender and blend until smooth. Store in the refrigerator.
With an ice cream scoop, place two even scoops of the cake batter in each ramekin. Top with about 2 tablespoons of the cream cheese layer.
Bake in a 325 F oven for 30 minutes or until the top is golden and a toothpick comes out clean when inserted.
Let the cakes cool for 10-15 minutes. Gently turn them over onto a dessert plate to release them from the ramekins. Top with a scoop of vanilla ice cream. Drizzle the strawberry sauce over the ice cream, cake and plate. Garnish with sliced fresh strawberries and a mint leaf. Serve warm. (You can also serve the cake in the ramekins.)