Strawberry Buttermilk Cake

There’s something magical about the smell of a freshly baked cake wafting through your home, and nothing quite captures that feeling like Strawberry Buttermilk Cake. I remember the first time I made this lovely creation; it was a beautiful spring day, and I had just returned from the farmer’s market with a basket full of ripe strawberries. They were bright red and bursting with flavor, just begging to be transformed into something special. As I mixed the ingredients together, the anticipation built, and I couldn’t wait to slice into the warm cake and taste the sweet, tangy flavors. This recipe has become a favorite in my household, perfect for any celebration or simply to enjoy with a cup of tea on a cozy afternoon.

What’s In This Strawberry Buttermilk Cake

The ingredients in Strawberry Buttermilk Cake are simple yet harmonious. Each component plays a crucial role in creating the cake’s delightful flavor and texture. The key players here are the all-purpose flour that provides structure, the buttermilk for moisture, and, of course, the vibrant strawberries that shine throughout the cake.

• 1½ cups all-purpose flour: This is the foundation of our cake, giving it structure and texture.
• 1 teaspoon baking powder: This helps the cake rise, making it light and fluffy.
• ½ teaspoon kosher salt: Enhances the flavors of the other ingredients.
• 6 tablespoons unsalted butter: Adds richness and moisture, creating a tender crumb.
• 1 cup granulated sugar: Sweetens the cake and helps create a slight caramelization on the top.
• 3 large eggs: Provide structure and stability to the cake.
• 1 tablespoon freshly squeezed lemon juice: Adds a nice brightness and enhances the flavor of the strawberries.
• 1 tablespoon lemon zest: Infuses the cake with a refreshing citrus aroma.
• 2 tablespoons orange zest: Adds depth and additional citrus notes to the cake.
• ¼ cup sour cream: Contributes to the moistness and richness of the cake.
• ¼ cup buttermilk: Keeps the cake tender and adds a subtle tangy flavor.
• 12 ounces fresh strawberries: The star of the cake, providing delicious flavor and beautiful color.

How to Make Strawberry Buttermilk Cake

Making Strawberry Buttermilk Cake is a fun and rewarding experience, and I can’t wait to share the process with you. Follow these steps closely, and you’ll be rewarded with a delightful cake that’s perfect for any occasion.

1. Preheat your oven to 350°F and lightly spray a 9-inch springform pan with nonstick spray. It’s essential to ensure the cake doesn’t stick, so don’t skip this step.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. This dry mixture is the backbone of your cake, so make sure it’s well combined.
3. In a large mixing bowl, use a hand mixer to cream the butter and ¾ cup of sugar together until light and fluffy, which should take about 3 to 4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add the eggs one at a time to the mixture, beating well after each addition. Then, mix in the lemon juice, lemon zest, and orange zest, allowing the flavors to meld beautifully.
5. In a separate bowl, stir together the sour cream and buttermilk. This mixture will add moisture and richness to your cake.
6. Now, you’ll alternately add the dry flour mixture and the sour cream/buttermilk mixture to the butter mixture, starting and ending with the flour. Mix just until incorporated; it’s crucial not to overmix.
7. Gently fold in the strawberries, being careful not to crush them too much. You want those lovely pieces to retain their shape in the cake.
8. Pour the batter into the prepared springform pan, smoothing the top with a spatula. Sprinkle the remaining ¼ cup of sugar evenly over the top, adding a sweet crust as it bakes.
9. Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crackled, and it shouldn’t jiggle when you move it.
10. Once baked, transfer the cake to a cooling rack and allow it to cool for about 10 minutes. Carefully run a thin knife along the edges to loosen it, then remove the outer ring of the springform pan. Allow it to cool completely before slicing.

Things Worth Knowing

Recipe Tips about Strawberry Buttermilk Cake

To ensure you get the most out of your Strawberry Buttermilk Cake, here are some helpful tips. These will help you perfect your baking skills and enjoy your cake even more.

• Storage: Keep any leftovers in an airtight container at room temperature for up to three days. If you need to store it longer, refrigerate to maintain freshness.
• Freezing: You can freeze slices of the cake. Wrap each slice in plastic wrap, then place in a freezer bag. It will keep well for up to three months.
• Pairing: Serve with a dollop of whipped cream or a scoop of ice cream for a delightful treat.
• Serving Size: This cake is perfect for sharing, so consider cutting it into generous slices.
• Fruit Options: Feel free to replace the strawberries with other berries for a different flavor twist.

How to Serve Strawberry Buttermilk Cake

Serving Strawberry Buttermilk Cake can be just as enjoyable as making it. Here are some ideas to elevate your serving experience:

• Festive Occasions: This cake is perfect for birthdays or spring gatherings. Its vibrant color makes it a beautiful centerpiece!
• Tea Time: Pair your cake with a cup of tea or coffee for a delightful afternoon treat.
• Picnic Treat: Slice it up and take it along to picnics. It’s easy to transport and share.
• Brunch Delight: Serve it alongside fresh fruit and a light salad for a lovely brunch spread.
• Storage Tips: If you have leftovers, ensure they are stored in an airtight container to maintain freshness.
• Seasonal Pairing: This cake shines in spring, but it can be enjoyed year-round with seasonal fruits.

FAQ

Conclusion

The Strawberry Buttermilk Cake is a delightful embodiment of spring flavors that are sure to impress anyone you share it with. Its moist texture and fresh strawberry goodness make it a perfect dessert for any occasion. Don’t hesitate to try this recipe and experience the joy of baking and sharing something beautiful and delicious with your loved ones.

Strawberry Buttermilk Cake

Experience the joy of baking with this Strawberry Buttermilk Cake. Moist, tender, and bursting with fresh strawberries, it's the perfect sweet treat for any occasion. Indulge in its delightful flavor and share a slice tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 6 tablespoons unsalted butter room temperature (¾ stick)
• 1 cup granulated sugar divided
• 3 large eggs room temperature
• 1 tablespoon freshly squeezed lemon juice from ½ lemon
• 1 tablespoon lemon zest from 1 lemon
• 2 tablespoons orange zest from 1 orange
• ¼ cup sour cream room temperature
• ¼ cup buttermilk room temperature
• 12 ounces fresh strawberries hulled and sliced (1 pint)

Equipment

• Kitchen Scale (optional)
• 9 inch springform pan
• Hand mixer

Method

 

1. Preheat your oven to 350°F and lightly spray a 9-inch springform pan with nonstick spray. It’s essential to ensure the cake doesn’t stick, so don’t skip this step.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. This dry mixture is the backbone of your cake, so make sure it’s well combined.
3. In a large mixing bowl, use a hand mixer to cream the butter and ¾ cup of sugar together until light and fluffy, which should take about 3 to 4 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
4. Add the eggs one at a time to the mixture, beating well after each addition. Then, mix in the lemon juice, lemon zest, and orange zest, allowing the flavors to meld beautifully.
5. In a separate bowl, stir together the sour cream and buttermilk. This mixture will add moisture and richness to your cake.
6. Now, you’ll alternately add the dry flour mixture and the sour cream/buttermilk mixture to the butter mixture, starting and ending with the flour. Mix just until incorporated; it’s crucial not to overmix.
7. Gently fold in the strawberries, being careful not to crush them too much. You want those lovely pieces to retain their shape in the cake.
8. Pour the batter into the prepared springform pan, smoothing the top with a spatula. Sprinkle the remaining ¼ cup of sugar evenly over the top, adding a sweet crust as it bakes.
9. Bake the cake for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crackled, and it shouldn’t jiggle when you move it.
10. Once baked, transfer the cake to a cooling rack and allow it to cool for about 10 minutes. Carefully run a thin knife along the edges to loosen it, then remove the outer ring of the springform pan. Allow it to cool completely before slicing.

Notes

• Tip 1: For an even lighter and more delicate cake, replace the all-purpose flour with cake flour.
• Tip 2: You can replace the sour cream with plain yogurt.
• Tip 3: If you don't have buttermilk, you can replace it with whole milk or make your own.
• Tip 4: Feel free to swap the strawberries for raspberries or blueberries.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.