Description
This Strawberry Buttermilk Cake is the ultimate summer treat! Moist, tender, and packed with juicy strawberries, this cake combines the tangy richness of buttermilk with the natural sweetness of fresh fruit. Easy to prepare and visually stunning, it’s perfect for brunch, picnics, or a light dessert. A must-try for berry lovers!
Ingredients
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
⅔ cup granulated sugar (plus extra for topping)
1 large egg
½ tsp vanilla extract
½ cup buttermilk
1 cup fresh strawberries (halved or quartered)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in egg and vanilla extract.
Add the flour mixture alternately with the buttermilk, beginning and ending with flour.
Spread batter in pan, smooth top, and scatter strawberries over surface.
Sprinkle with a tablespoon of sugar.
Bake for 35–40 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute frozen strawberries, but thaw and pat dry first.
Use cake flour for an even more tender crumb.
Best enjoyed within 2 days or refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 210
- Sugar: 16g
- Sodium: 140mg