Strawberry Buttermilk Cake

Girl holding a slice of Strawberry Buttermilk Cake

The first words out of my daughter’s mouth after she took a bite of this Strawberry Buttermilk Cake?  “Wow ~ this is the best cake I’ve ever had!”  She’s right, this cake is a keeper.  The crust is crisp and sweet, and the inside is moist and creamy.  This is a fantastic way to ease into strawberry season.

Girl holding a slice of Strawberry Buttermilk Cake

I absolutely love this cake, it’s so delicious, and different, too.  This is a cake you can be proud to serve and share with loved ones and friends, so run, don’t walk, to your nearest market for a pound of strawberries.  I like to use good quality ripe berries that aren’t too big ~ small to medium size berries have the best flavor, usually.  Baking enhances the flavor of the berries, but it helps to start with good ones.

Do you love cake for breakfast as much as I do?  Try my RHUBARB BREAKFAST CAKE next, and then my LEMON YOGURT BREAKFAST CAKE.  Be sure to let me know what you think!

A slice of Buttermilk Strawberry Cake

Serve your strawberry buttermilk cake for breakfast, brunch, tea, or coffee break.  It would fit into a classic afternoon tea party, and of course you can end your evening meal with a big slice with a dollop of whipped cream or a scoop of vanilla and some extra sliced berries, but it’s really fabulous all by itself.  It makes a pretty presentation with its crackly crust and bits of rosy berries peeking out.  It slices beautifully, too.  Can you tell I’m exited about this cake??

Strawberry Buttermilk Cake with slice removed

This recipe includes almost a pound of strawberries, which sounds like a lot for a one layer cake, but trust me, it works.  The berries bake with the cake batter to create a soft, custardy interior which is magical.

Mixing the batter for Strawberry Buttermilk Cake

You’ll need a 9 inch round cake pan, and I like to use my spring form pan, it makes it super easy to pop the cake out for slicing.

Strawberry Buttermilk Cake cooling on a rack

TIPS for making a perfect strawberry buttermilk cake :

  • Cake recipes rely on precision, and changes can screw things up.  This one is simple, but I recommend following it exactly the first time.
  • You’ll need to buy large 16 ounce pack of strawberries for this recipe, but you won’t use every last one.  I found that 14 ounces was perfect, so set aside a few berries for serving with your cake.
  • Wash your berries and set them on a clean dish towel to try.  Dripping wet berries will make the cake too wet.
  • I used jumbo eggs.  I know that’s unusual, but that’s what I used, and it resulted in the perfect texture.  If you only have large eggs on hand, you could try using 3, but I haven’t tested that.
  • A spring form pan is key here, because the cake is too delicate to be removed from a regular cake pan.  The spring form allows you to remove the outer ring of the pan to neatly slice and serve the cake.
  • This is best the day it’s made, but if you must store it, cover loosely with foil so the top doesn’t get soggy.  Room temperature is fine.

*I adapted this recipe from Foodtastic Mom

Strawberry Buttermilk Cake

Yield: serves 6-8

Strawberry Buttermilk Cake

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar, plus 1/4 cup for sprinkling later
  • 1 1/2 tsp vanilla extract
  • 2 jumbo eggs (or 3 large)
  • 1/4 cup sour cream
  • 1/4 cup buttermilk
  • 14 ounces fresh strawberries, hulled and sliced

Instructions

  1. Set oven to 350F
  2. Lightly spray a 9 inch spring form pan.
  3. Whisk together the flour, baking powder, and salt and set aside.
  4. 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.
  5. Beat in the eggs, one at a time, and then beat in the vanilla.
  6. Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don't over mix.
  7. Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
  8. Bake for 35-40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. You can insert a toothpick in the center to test.
  9. 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.
https://theviewfromgreatisland.com/strawberry-buttermilk-cake/

Make it your own ~

  • 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, I plan to.

 

Don’t forget to pin this strawberry buttermilk cake

Strawberry Buttermilk Cake is an easy coffee cake loaded with fresh strawberries ~ make it for breakfast, brunch, or dessert. This is the perfect spring breakfast cake. #cake #coffeecake #breakfastcake #strawberries #strawberrycake #brunch #mothersday #easter #springcake

32 Comments

  • Reply
    Strawberry and Arugula Pizza--A Sweet and Savory Flatbread Recipe
    April 22, 2018 at 10:37 am

    […] more reason to grab some fresh strawberries and whip up this delicious flatbread and serve up this Strawberry Buttermilk cake for […]

  • Reply
    Angela McDarren
    April 21, 2018 at 11:20 am

    Hi Sue
    I’m with your daughter on this one, my favorite cake also. My little 21 month old granddaughter is crazy about this cake also. I’ve just pulled my 2nd one this week out of the oven and it smells amazing. Thank you for this great recipe. Love your site, always fun to read. Angela

    • Reply
      Sue
      April 21, 2018 at 11:53 am

      I’m honored to have created a recipe that’s now your favorite, Angela, I’m really excited to make my next version of this, I’m debating between peach and blackberry…

      • Reply
        Angela McDarren
        April 22, 2018 at 9:14 am

        I bet peach would be great. Have you ever tried the strawberry cake with just rhubarb or half and half strawberry rhubarb? Rhubarb is late this year , but finally in the stores now. Angela

        • Reply
          Sue
          April 22, 2018 at 9:18 am

          I haven’t but I’m sure it would work out perfectly. And I have a GREAT rhubarb breakfast cake that’s somewhat similar HERE.

  • Reply
    Judy
    April 16, 2018 at 3:29 pm

    Going to try it Gluten Free cuz I have too!!

    • Reply
      Sue
      April 16, 2018 at 3:48 pm

      Let me know :)

    • Reply
      Cathy24r
      April 16, 2018 at 4:59 pm

      Please let us know how it turns out.

  • Reply
    Amy Abbott
    April 16, 2018 at 10:03 am

    I made this for dessert this weekend for my inn guests. I grated some lemon zest in & used cream fraiche instead of the sour cream. A dollop of sweetened whipped cream & a few sliced berries atop & everyone loved it. Thank you for the spring inspiration. It still looks like winter here, still snowing! Ugh.

    • Reply
      Sue
      April 16, 2018 at 10:05 am

      I’m so excited to have been a part of an Inn breakfast!

  • Reply
    Laura | Tutti Dolci
    April 15, 2018 at 9:22 pm

    Dreamy spring cake, love the strawberries and buttermilk!

  • Reply
    Tricia @ Saving Room for Dessert
    April 13, 2018 at 5:59 am

    I worked on a strawberry cake all last spring and never got anything this perfect! You nailed it Sue – and I can’t wait to try it!

  • Reply
    Traci | Vanilla And Bean
    April 12, 2018 at 2:27 pm

    That crackle top… I can SEE why your daughter said it’s the best cake…. oh my! Just perfection Sue!

  • Reply
    Jennifer @ Seasons and Suppers
    April 12, 2018 at 4:34 am

    Beautiful cake! Can’t wait for lovely strawberries to arrive here ;)

  • Reply
    Chris Scheuer
    April 12, 2018 at 3:29 am

    What a delicious and beautiful way to break in strawberry season! It won’t be long here in NC, can’t wait to try it!

  • Reply
    Gerlinde @ Sunnycovechef
    April 11, 2018 at 8:26 pm

    I just love cakes like this, simple but oh so good.

  • Reply
    Claire Bonnstetter
    April 11, 2018 at 6:17 pm

    Mmmmmmm! Can’t wait to try this! I imagine this would be delightful with peaches too! Thanks for sharing!

    • Reply
      Sue
      April 11, 2018 at 7:40 pm

      You know I’m going to make it with peaches, just wait :)

  • Reply
    Chris
    April 11, 2018 at 8:40 am

    What other type of baking pan could you use? Bundt would be too large, I imagine.

    • Reply
      Sue
      April 11, 2018 at 8:53 am

      Hey Chris, this is a little tricky because the cake is so moist, and won’t turn out from most pans. You can cook it in a 9×9 square baking pan and just cut and serve from the pan. Likewise a 9 inch cake pan, but don’t plan on removing it before cutting.

      • Reply
        Chris
        April 14, 2018 at 6:31 pm

        Thank you–I will use a 9×9 square pan. Wanted you to know I so enjoy your posts– great recipes, lovely photography and good explanations. I forward many of your recipes to my friends! :)

        • Reply
          Sue
          April 14, 2018 at 7:36 pm

          I really appreciate that so much Chris :) I hope you like the cake!

  • Reply
    Leslie
    April 11, 2018 at 8:36 am

    Will make this yummy little recipe this weekend. Will let you know how mine turns out..

    • Reply
      Sue
      April 11, 2018 at 8:52 am

      Thanks Leslie, enjoy!

  • Reply
    Lynn A
    April 11, 2018 at 8:21 am

    That looks amazingly delicious! Can’t wait for strawberry season to arrive – but, living in the frozen northland, its still gonna be a while! Will be saving this recipe to try! Thanks for all your inspired recipes!!

    • Reply
      Sue
      April 11, 2018 at 8:22 am

      Sorry you have to wait, but when the time comes it’ll be all the sweeter ;)

  • Reply
    John / Kitchen Riffs
    April 11, 2018 at 7:35 am

    Love strawberry season! And wow, what a neat way to use strawberries — this cake looks exceptional. So good! :-) Thanks.

    • Reply
      Sue
      April 11, 2018 at 8:11 am

      Like the kid said, this cake is the best ever, hope you try it John :)

  • Reply
    Angie@Angie's Recipes
    April 11, 2018 at 5:25 am

    It’s tea time here and how I wish I could have a slice of buttermilk cake with my tea :-) Looks absolutely stunning and so spring!

    • Reply
      Sue
      April 11, 2018 at 8:11 am

      Thanks Angie <3

    Leave a Reply

    Pin
    Stumble
    Share
    Yum
    Tweet