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Strawberry Buttermilk Cake

Strawberry Buttermilk Cake

The ultimate spring dessert, **Strawberry Buttermilk Cake** is a moist, flavorful cake topped with fresh strawberries and a hint of lemon. Perfect for any gathering, this easy-to-make cake is sure to become a favorite. Try it tonight!
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Servings: 4 servings
Course: Desserts
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter softened
  • 2/3 cup sugar
  • 1 teaspoon homemade vanilla extract
  • 1 teaspoon finely grated lemon zest
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 handful fresh strawberries
  • 1 1/2 tablespoons lemon sugar or plain sugar
  • 1 pound cleaned and hulled strawberries kept whole
  • 1/2 cup sugar
  • 1/2 lemon juiced

Equipment

  • Large Pot
  • Grater
  • Saucepan
  • Oven
  • Baking Sheet
  • Frying Pan
  • Wooden Spoon
  • Whisk
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. Preheat your oven to 400°F with the rack in the middle. This temperature is crucial for achieving a golden-brown top.
  2. 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.
  3. 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.
  4. 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.
  5. Next, incorporate the homemade vanilla extract and lemon zest into the butter mixture. Blend them well before adding the next ingredient.
  6. Add the large egg and mix thoroughly. The egg adds moisture and richness to the batter.
  7. 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.
  8. Once just combined, spoon the batter into your prepared cake pan, smoothing the top for an even bake.
  9. Scatter the fresh strawberries evenly over the top of the batter. You can add as many as you wish for extra flavor and texture.
  10. Sprinkle the top with lemon sugar. This will create a sweet, crunchy topping as the cake bakes.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. Serve the **Strawberry Buttermilk Cake** drizzled with the preserved strawberries on top. It’s even better with a dollop of whipped cream!

Notes

When storing the cake, keep it in an airtight container in the fridge. It's best enjoyed within three days! You can also freeze uniced cake for up to three months. This cake pairs beautifully with vanilla ice cream, and you can add lemon curd between layers for a fun twist.