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Strawberry Buttermilk Cake Recipe

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This Strawberry Buttermilk Cake is soft, tender, and bursting with juicy strawberries. Made with tangy buttermilk and fresh berries, it's the perfect easy dessert or breakfast treat for spring and summer. Enjoy this moist cake with tea, coffee, or as a light, fruity finish to any meal.

Ingredients

Scale

  • 1 cup all-purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, softened

  • 2/3 cup granulated sugar

  • 1 large egg

  • 1/2 cup buttermilk

  • 1 tsp vanilla extract

  • 1 cup fresh strawberries, hulled and halved

  • 1 tbsp coarse sugar (optional, for topping)

Instructions

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

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

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

  • Beat in the egg, followed by vanilla extract.

  • Add the flour mixture in three parts, alternating with buttermilk. Mix until just combined.

  • Fold in half of the strawberries into the batter.

  • Pour batter into the prepared pan and top with remaining strawberries. Sprinkle with coarse sugar.

  • Bake for 30–35 minutes or until a toothpick comes out clean.

 

  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute frozen strawberries, but thaw and pat dry first.

  • Serve with whipped cream or a dusting of powdered sugar for extra flair.

 

  • Store in an airtight container for up to 3 days.

Nutrition

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