Description
A moist and fluffy cake made with fresh strawberries and buttermilk.
Ingredients
- All-purpose flour – 2 cups (240 grams)
- Granulated sugar – 1 cup (200 grams)
- Baking powder – 2 teaspoons
- Baking soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter – 1/2 cup (113 grams), softened
- Buttermilk – 1 cup (240 ml), at room temperature
- Large eggs – 2, at room temperature
- Vanilla extract – 1 teaspoon
- Fresh strawberries – 1 cup (about 150 grams), hulled and sliced
- Powdered sugar – for dusting (optional)
- Strawberry glaze (optional) – 1/4 cup (60 ml) of strawberry jam mixed with 1 tablespoon of water
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Cream butter: In a separate bowl, beat the softened butter with an electric mixer on medium speed until creamy and light in color, about 2-3 minutes.
- Combine wet ingredients: Add the buttermilk, eggs, and vanilla extract to the creamed butter. Mix until fully combined and smooth.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in strawberries: Gently fold in the sliced strawberries with a spatula, ensuring they are evenly distributed throughout the batter.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Glaze (optional): If desired, mix the strawberry jam with water to create a glaze. Brush it over the top of the cooled cake to add shine and sweetness.
- Serve: Once the cake is completely cool, dust the top with powdered sugar if desired. Slice and serve on a white plate, garnished with additional fresh strawberries. Enjoy your deliciously moist and fluffy Fresh Strawberry Buttermilk Cake!
Notes
- Ensure all your ingredients are at room temperature for the best texture.
- You can substitute the buttermilk with a mixture of milk and vinegar (1 cup of milk with 1 tablespoon of vinegar, let it sit for 5 minutes).
- This cake pairs beautifully with whipped cream or vanilla ice cream for an extra treat!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Fresh Strawberry Buttermilk Cake, Strawberry Cake, Buttermilk Cake, Dessert Recipe