Homemade Strawberry Buttermilk Cake
Homemade Strawberry Buttermilk Cake
If you’re looking for a delicious cake to make with fresh strawberries, this Strawberry Buttermilk Cake is easy, flavourful and so good! Perfect with summer sweet strawberries. Yum.
Buttermilk Cakes are so good!
The addition of buttermilk to cakes makes for such a moist and tender crumb. These cakes are some of my most favourite to make, they always turn out and they’re so delicious. This buttermilk cake base is my go-to recipe.
About this cake:
This buttermilk cake has fresh chopped strawberries stirred into the buttermilk vanilla batter. Seriously, that is as delicious as it sounds! There’s just something SO GOOD about a strawberry cake, especially one made with fresh summer strawberries in strawberry season. This cake is perfect for brunch, for breakfast with a cup of coffee, for dessert, or even a special occasion, it’s just so versatile.
Strawberry Buttermilk Cake Recipe Tips
- FRESH OR FROZEN STRAWBERRIES? You can use either, but I prefer fresh strawberries (fresh berries are always so much more flavourful). If you use frozen strawberries, make sure they’re chopped and don’t thaw them. Toss them in 1 tsp of flour then add to the batter frozen.
- SUGAR TOPPING: Don’t skip adding the 2 tbsp of sugar to the top of the cake before baking! This creates a delicious crunchy sugar topping, and it’s a simple pretty presentation too.
- THE BAKING PAN: I used a 9 inch springform pan to bake this cake. But you can use a 9×9 inch baking pan as well.
- PREPARE THE PAN: Make sure to either grease the pan with baking spray or butter, or line the pan with parchment paper.
- LET IT REST: Allow this strawberry cake to rest for at least 1 hour before cutting into it.
- STORAGE: Store any leftover cake in an airtight container at room temperature, or cover with plastic wrap.
- FREEZING: This cake freezes well. Store in an airtight container and keep in the freezer for up to 2 months.
- VARIATION: You can make this cake a Strawberry Rhubarb Buttermilk cake by using half strawberries and half chopped rhubarb. Or use any berry combination you like: strawberry raspberry, strawberry blueberry…
- DON’T HAVE BUTTERMILK? You can use 3/4 cup sour cream (or plain Greek yogurt) and 1/4 cup milk.
Yummy serving idea!
This homemade Strawberry Buttermilk Cake is perfection served on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of fresh whipped cream. It’s also fabulous with a scoop of this easy sweet stewed Strawberries and Rhubarb!
Homemade Strawberry Buttermilk Cake
Ingredients
Vanilla Cake Base:
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup butter
- 2 large eggs
- 1 tsp vanilla
- 1 cup buttermilk
Strawberries:
- 2 cups chopped fresh strawberries
- 1 tsp all purpose flour
Sugar Topping:
- 2 tbsp sugar
Instructions
- Preheat your oven to 350 degrees F.
- Prepare a 9×9 baking pan (square or springform pan) by greasing the inside with butter or a flour baking spray, or lining with parchment paper. Set aside.
- In a large mixing bowl whisk together the dry ingredients: flour baking powder, baking soda and salt. Set aside.2 1/2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
- In a separate bowl of a stand mixer, cream together the butter and sugar until smooth and creamy (I just use the paddle attachment).1/2 cup butter, 1 cup sugar
- Add the eggs to the butter mixture, one at a time, mixing well.2 large eggs
- Add in the vanilla and mix well.1 tsp vanilla
- To the butter mix add 1/3 of the flour mixture, then 1/2 of the buttermilk. Repeat until everything is combined. Make sure to scrape the sides of the bowl with a rubber spatula as you go.1 cup buttermilk
- In a separate bowl, gently toss the chopped strawberries with 1 tsp of flour. This will help to keep the berries from staining the cake batter.2 cups chopped fresh strawberries, 1 tsp all purpose flour
- Use a wooden spoon to gently stir the chopped strawberries into the cake batter. Don’t use a mixer or the batter will become pink.
- Transfer the cake batter into the prepared pan. Smooth it down (it's a sticky batter).
- Sprinkle the top of the cake with 2 tbsp sugar.
- Bake the cake for 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. The top of the cake should be light golden brown. If you're using a springform pan, remove the sides (I leave the bottom on). Let the cake cool on a wire rack.
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I hope you love this easy recipe! With love, from Our Tasty Kitchen to yours!
