Strawberry Buttermilk Cake
User Reviews
3.8
Strawberry Buttermilk Cake
Description
This Strawberry Buttermilk Cake features a batter blended from all-purpose flour, baking powder, salt, butter, sugar, vanilla, eggs, sour cream, and buttermilk. Fresh sliced strawberries are folded in gently before baking in a greased springform pan. The cake develops a golden, crackled crust sprinkled with sugar for a slight crunch. The inside offers a moist texture from the dairy components and the fresh berries add natural sweetness and color.
The cake is suitable for serving at gatherings or as a sweet treat with tea or coffee. It can be baked in various pans including a cast iron skillet, providing versatility. Alternative berries like blueberries, raspberries, or blackberries may be substituted for different fruit variations.
The recipe notes that dairy ingredients can be swapped among sour cream, buttermilk, yogurt, or whole milk according to availability or preference. Baking time varies slightly with pan size; testing doneness with a toothpick is advised. The cake is best served shortly after cooling to enjoy the delicate texture and fresh fruit balance.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar plus extra for sprinkling
- 1 1/2 tsp vanilla extract
- 3 egg or 2 jumbo eggs, large
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces strawberry hulled and sliced, fresh
Instructions
- Set oven to 350F
- Lightly spray a 9 or 10 inch spring form pan.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together to blend, and then add the flour to the mixing bowl alternately with the sourcream/milk, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. You can insert a toothpick in the center to test.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.
Notes
- You can substitute sour cream, buttermilk, yogurt, or whole milk depending on what you have on hand.
- Bake in a 9-inch cast iron skillet as an alternative to a springform pan for a rustic presentation.
- Try other berries like blueberries, raspberries, or blackberries for different fruit variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 90mg | 4% |
| Potassium | 160mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 23mg | 26% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
