3.8 from 2,025 votes
Strawberry Buttermilk Cake
A moist and easy fresh strawberry buttermilk cake that can go from breakfast and brunch to dessert.
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 10 servings
Calories: 276 kcal
Course:
Dessert , Breakfast
Cuisine:
American
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 large eggs or 2 jumbo eggs
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 14 ounces fresh strawberries hulled and sliced
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.
Cup of Yum
Notes
- *I adapted this recipe from Foodtastic Mom
- I used half sour cream and half buttermilk, but you can use all sour cream, all buttermilk, half and half, full fat yogurt, or full fat milk for this cake.
- You can bake this in a 9 inch cast iron skillet. Serve it right in the pan.
- Try it with other fruit, especially other berries like blueberries, raspberries, or blackberries.
Nutrition Information
Calories
276kcal
(14%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
77mg
(26%)
Sodium
90mg
(4%)
Potassium
160mg
(5%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
405IU
(8%)
Vitamin C
23mg
(26%)
Calcium
50mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 276
% 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.