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Strawberry Buttermilk Cake Recipe

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This Strawberry Buttermilk Cake is a delightful summer dessert featuring juicy strawberries and tangy buttermilk for a moist, tender crumb. It’s a simple, rustic cake that’s easy to make and perfect for brunch, picnics, or a sweet afternoon treat. Bursting with fresh berry flavor and a buttery texture, it’s a seasonal favorite that you’ll bake again and again.

Ingredients

Scale

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter, softened

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 1/2 cup buttermilk

  • 1 1/2 cups fresh strawberries, hulled and halved

  • 1 tbsp turbinado sugar (optional for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

  2. In a large bowl, cream butter and sugar until light and fluffy.

  3. Add egg and vanilla, beat until combined.

  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

  5. Alternately add flour mixture and buttermilk to the batter, beginning and ending with flour.

  6. Spread batter into the prepared pan and top with strawberries, cut side down. Sprinkle with turbinado sugar if using.

  7. Bake for 35–40 minutes, or until a toothpick comes out clean.

  8. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

  • Use ripe but firm strawberries for best results.

  • Cake can be served warm or at room temperature.

  • Pairs well with whipped cream or vanilla ice cream.

Nutrition

Find it online: https://cookingwithtina.com/strawberry-buttermilk-cake-recipe/