Strawberry Buttermilk Cake
Light, tender and filled with fresh jammy strawberries, this strawberry buttermilk cake is perfection. Serve with a dollop of homemade whipped cream and you have a match made in strawberry heaven!
Equipment
- 9 inch springform pan or a greased cake pan
Ingredients
Strawberry Buttermilk Cake
- 85 grams unsalted butter softened, 6 Tablespoons
- 220 grams granulated sugar about 1 cup
- 1 large egg
- 4 grams vanilla extract 1 teaspoon
- 120 grams buttermilk 1/2 cup, shaken before poured
- 190 grams all purpose flour about 1 1/4 cup
- 4 grams salt about 1/2 teaspoon
- 6 grams baking powder about 1 teaspoon
- 1 lb strawberries washed & dried about 450 grams
- 2 Tablespoons granulated sugar for sprinkling on top of the cake
Homemade Whipped Cream
- 120 grams heavy whipping cream about 1/2 cup
- 5-10 grams granulated sugar about 2 teaspoons
- dash of vanilla extract
Instructions
- Preheat the oven to 375ºF. Prepare a 9 inch springform pan by greasing the bottom with cooking spray or butter. Or line a round cake pan with parchment paper and grease the edges. Set aside.
- To a medium-sized bowl, cream together softened butter and granulated sugar. Mix on high for a few minutes until the mixture is light in color and creamy. Add the egg and mix again for 1 minute until incorporated. Add the vanilla extract and mix again.
- Shake the buttermilk and add buttermilk to the mixture. Mix to incorporate, scraping down the sides and mixing until you have a creamy liquid mixture. See recipe notes for buttermilk substitution.
- To a small bowl, add the flour, baking powder and salt. Fluff together with a fork. Add the dry flour mixture on top of the liquid mixture and mix for about 1 minute until completely incorporated and combined. Spread the cake batter into the prepared pan.
- Cut up 1 lb of fresh strawberries. Slice the top off the strawberry and then slice the berry in half. Dot the entire cake with strawberries, nestling them as close together as possible into the cake. The more strawberries, the more sweet strawberry flavor. Sprinkle 2 Tablespoons of sugar all over the top of the strawberries and cake batter.
- Bake the cake for 5 minutes at 375 ºF. After 5 minutes reduce the temperature to 325ºF and bake for about 50-55 minutes or until a toothpick inserted comes out clean (with maybe a little strawberry gooeyness clinging to it).
- While the cake bakes, whip up some fresh whipped cream: Pour cold whipped cream into a bowl. Add 5-10 grams granulated sugar and a dash of vanilla extract. Whip until medium peaks (lift the beaters out of the bowl and a peak will hold it's shape, but droop down a little). Cover and refrigerate before serving.
- Let cake cool before slicing and serving with a dollop of homemade whipped cream. Enjoy!
Notes
Buttermilk: This is a strawberry buttermilk cake and buttermilk is what make the cake light and tender. If you don't have buttermilk, I recommend substituting 60 grams of sour cream mixed with 60 grams of milk. Mix them together until combined and then add to the cake in place of the buttermilk.
Tried this recipe?Let us know how it was!