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Strawberry Buttermilk Cake

Moist Strawberry Buttermilk Cake for Sweet Morning Bliss

Enjoy the delicious fusion of juicy strawberries and moist buttermilk cake in this nostalgic Strawberry Buttermilk Cake recipe.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 2 teaspoons baking powder Ensure it's fresh for optimal results.
  • 0.5 teaspoon salt Enhances the overall flavor.
  • 0.5 cups unsalted butter You can also use salted butter but reduce salt slightly.
  • 1 cups granulated sugar Consider cane sugar or coconut sugar as alternatives.
  • 2 teaspoons vanilla extract Opt for pure vanilla for the best flavor depth.
  • 2 large eggs Can be swapped with flax eggs for a vegan twist.
  • 0.5 cups sour cream Substitute with Greek yogurt or buttermilk if needed.
  • 0.5 cups buttermilk Use regular milk with a bit of vinegar as a substitute.
  • 1 cups fresh strawberries Feel free to switch out for blueberries or raspberries.

Equipment

  • stand mixer
  • springform pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Strawberry Buttermilk Cake
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9 or 10-inch springform pan.
  2. In a medium mixing bowl, whisk together all-purpose flour, baking powder, and salt until evenly combined.
  3. Cream together unsalted butter and granulated sugar on medium speed until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
  5. In a separate bowl, combine sour cream and buttermilk, then gradually add to the butter mixture, alternating with the dry ingredients.
  6. Gently fold in sliced fresh strawberries, then transfer the batter to the prepared pan.
  7. Sprinkle a light layer of sugar over the top of the batter before baking.
  8. Bake in the preheated oven for 40-45 minutes or until the center is firm and golden brown.
  9. Allow the cake to cool in the pan for 10 minutes, then remove the sides and cool completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Use ripe but firm strawberries for the best flavor; avoid overmixing the batter to maintain tenderness.

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