Whenever the spring sun starts to shine, I’m reminded of the wonderful flavors that come with it, especially in desserts. One of my absolute favorites is Strawberry Buttermilk Cake. This cake is a perfect representation of spring, with its vibrant strawberries and rich, buttery texture. I recall the first time I made this cake; the aroma wafted through my kitchen, drawing my family in like bees to honey. They couldn’t wait to taste it! Each bite was a delightful mix of sweet and tangy, making it a true celebration of the season. The preserved strawberries on top not only add a beautiful presentation but also a burst of flavor that complements the fluffy cake. It’s comfort food at its best, and I love serving it for gatherings or simply a cozy day at home.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
290 kcal

Protein:
3 g

Diet:
Gluten-Free, Low FODMAP

Fat:
14 g

Tools Used:
Large Pot, Grater, Saucepan, Oven, Baking Sheet, Frying Pan, Wooden Spoon, Whisk, Chef’s Knife, Mixing Bowl

Why Try This Strawberry Buttermilk Cake

It’s a Showstopper

The beauty of Strawberry Buttermilk Cake lies in its aesthetic appeal. With fresh strawberries adorning the top, it’s a cake that can easily take center stage at any gathering. You could serve it at a spring brunch, birthday party, or even a casual family dinner and watch it become the highlight of the meal.

Perfectly Moist Texture

Buttermilk is the secret ingredient that elevates the texture of this cake. It gives the cake a moist and tender crumb, ensuring that each slice is deliciously soft. From the first bite, you can feel the difference that buttermilk makes, leaving you wanting more.

Versatile Flavor

The layers of flavor in this cake are truly something special. The combination of fresh strawberries and lemon zest creates a refreshing taste that perfectly balances the sweetness. It’s not just a dessert; it’s a flavor experience that layers different tastes harmoniously.

Easy to Make

You don’t have to be a pro baker to whip up Strawberry Buttermilk Cake. The steps are straightforward and easy to follow, making it accessible for bakers of all skill levels. In just a few steps, you can create a cake that looks and tastes like you spent hours in the kitchen.

Great for Leftovers

One of my favorite aspects of this cake is that it keeps well! After a day in the fridge, the flavors meld even more, making it an excellent choice for leftovers. You can enjoy it with a cup of coffee in the morning or as a sweet afternoon treat.

Perfect with Whipped Cream

Serving Strawberry Buttermilk Cake with freshly whipped cream is a game changer. The lightness of the cream pairs beautifully with the dense cake, offering a delightful contrast in textures. Trust me; this combination will become a staple in your dessert rotation!

Ingredients Required for Strawberry Buttermilk Cake

The ingredients for Strawberry Buttermilk Cake are straightforward yet delightful, showcasing the beauty of fresh flavors. Each component shines individually, but together, they create a harmonious balance that’s sure to impress. The key players here are the strawberries, which bring natural sweetness and a pop of color, and the buttermilk, which adds moisture and richness to the cake.

1 cup all-purpose flour: The backbone of the cake, providing structure and texture.
1/2 teaspoon baking powder: Helps the cake rise, ensuring a fluffy finish.
1/2 teaspoon baking soda: Works with the buttermilk to create a light and airy texture.
1/4 teaspoon salt: Enhances the flavors of the cake.
1/2 stick unsalted butter, softened: Provides richness and flavor.
2/3 cup sugar: Sweetens the cake perfectly, balancing the tartness of the strawberries.
1 teaspoon homemade vanilla extract: Adds aromatic depth to the cake.
1 teaspoon finely grated lemon zest: Brightens up the flavors with a citrusy note.
1 large egg: Binds the ingredients together and adds moisture.
1/2 cup buttermilk: Makes the cake tender and moist.
1 handful fresh strawberries: Fresh fruit that adds texture and flavor.
1 1/2 tablespoons lemon sugar: A sweet topping that complements the strawberries.
1 pound cleaned and hulled strawberries, kept whole: For a stunning presentation and fresh flavor.
1/2 cup sugar: For the preserved strawberries, adding sweetness.
1/2 a lemon, juiced: Adds acidity and brightness to the syrup.

How to Cook Strawberry Buttermilk Cake

Making Strawberry Buttermilk Cake is a fun and gratifying process that fills your kitchen with a delicious aroma. Let’s dive into the steps for creating this beautiful cake that is sure to impress your family and friends!

Preheat your oven to 400°F with the rack in the middle. This temperature is crucial for achieving a golden-brown top.
Butter and flour an 8-inch springform cake pan or a 9-inch regular metal cake pan. If you’re using a springform pan, cut a round piece of parchment paper to fit the bottom and place it inside. This ensures easy removal of the cake after baking.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside. This step helps evenly incorporate the leavening agents.
In a larger bowl, beat the unsalted butter and sugar with an electric mixer on medium-high speed until the mixture is pale and fluffy. This aeration is essential for a light texture.
Next, incorporate the homemade vanilla extract and lemon zest into the butter mixture. Blend them well before adding the next ingredient.
Add the large egg and mix thoroughly. The egg adds moisture and richness to the batter.
With the mixer on low speed, gradually add the flour mixture in three batches, alternating with the buttermilk. Start and end with the dry ingredients to maintain a good batter consistency.
Once just combined, spoon the batter into your prepared cake pan, smoothing the top for an even bake.
Scatter the fresh strawberries evenly over the top of the batter. You can add as many as you wish for extra flavor and texture.
Sprinkle the top with lemon sugar. This will create a sweet, crunchy topping as the cake bakes.
Bake in the preheated oven for about 20 to 25 minutes, or until the cake is golden, and a wooden pick inserted into the center comes out clean. It should spring back lightly when touched.
After baking, cool the cake in the pan for 10 minutes before removing it. If using a springform, carefully remove it; otherwise, invert the cake onto a cooling rack.
To prepare the preserved strawberries, place the hulled strawberries in a medium-sized pot with the sugar and the juice from the lemon. Bring to a boil over medium heat, allowing the sugar to melt as the strawberries release their juices.
Reduce the heat and simmer for about 30 minutes, skimming off any foam. Be gentle when stirring to keep the strawberries intact. They’re ready when they’ve shrunk and the syrup has thickened slightly.
Serve the Strawberry Buttermilk Cake drizzled with the preserved strawberries on top. It’s even better with a dollop of whipped cream!

Things Worth Knowing

Use room temperature ingredients: Make sure your butter and egg are at room temperature for better emulsification.
Don’t overmix the batter: Mix until just combined to ensure a tender cake texture.
Check for doneness: The cake should spring back when lightly pressed in the center and have a golden color.
Cool properly: Let the cake cool in the pan for a short while before transferring it to avoid breaking.

Pro Tips and Tweaks

When it comes to perfecting Strawberry Buttermilk Cake, there are always some tips and tweaks that can elevate your baking game. Here are some suggestions to keep in mind!

Storage: Store leftovers in an airtight container in the refrigerator. It keeps well for up to three days.
Freezing: You can freeze the uniced cake for up to three months. Wrap it tightly in plastic wrap and then in foil.
Pairing: This cake pairs wonderfully with vanilla ice cream or fresh whipped cream for a decadent dessert.
Variations: For a fun twist, try adding lemon curd between layers or swap out strawberries for raspberries.
Serving suggestion: Warm slices are fantastic with a scoop of ice cream, especially in spring and summer.
Texture boost: Adding a little sour cream to the batter can enhance the moisture and richness of the cake.

Serve This Strawberry Buttermilk Cake With

When it comes to serving Strawberry Buttermilk Cake, the options are as endless as your creativity! Here are some thoughtful suggestions:

Fresh Whipped Cream: A dollop of freshly whipped cream on top elevates the cake to a whole new level of indulgence.
Scoops of Ice Cream: Vanilla or lemon ice cream pairs beautifully with the sweet and tart flavors.
Seasonal Fruits: Surround the cake with additional fresh strawberries or other seasonal fruits for a stunning presentation.
Brunch Delight: Serve it at brunch gatherings; it’s a delightful way to celebrate spring with family and friends.
Picnic Treat: Pack slices for a picnic; its portability makes it perfect for outdoor dining.
Festive Occasions: This cake is great for any celebration, be it birthdays, holidays, or casual get-togethers.

FAQ

Absolutely! While fresh strawberries are preferred for their flavor and texture, you can use frozen strawberries in a pinch. Just make sure to thaw and drain them well before adding them to the cake batter, as excess moisture can affect the cake’s texture.

The best way to check for doneness is to insert a wooden toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. It should also have a nice golden brown color and spring back when gently pressed.

Yes, **Strawberry Buttermilk Cake** can be made ahead of time! You can bake it a day in advance and store it in the refrigerator. Just remember to cover it well to keep it moist. It tastes great served chilled or at room temperature.

To store leftovers, place the cake in an airtight container and keep it in the refrigerator. It should stay fresh for up to three days. If you have a lot left, consider freezing uniced slices for longer storage.

Conclusion

**Strawberry Buttermilk Cake** is a delightful dessert that beautifully captures the essence of spring with its freshness and flavor. It’s a simple yet elegant treat that everyone will love. I encourage you to try making this cake; it’s sure to impress not only with its look but also with its delicious taste. Bring it to your next gathering, and watch it disappear!