Strawberry Buttermilk Cake

Strawberry Buttermilk  Cake

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients:

  • 1

    cup all-purpose flour

  • ½

    tsp baking powder

  • ½

    tsp baking soda

  • ¼

    tsp salt

  • 4

    Tbsp (½ stick) unsalted butter, softened

  • cup plus 1-½ Tbsp sugar, divided

  • ½

    tsp pure vanilla extract

  • 1

    large egg

  • ½

    cup well-shaken buttermilk*

  • 1

    cup fresh strawberries(about 5 ounces


Directions: 1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan. 2. Whisk together flour, baking powder, baking soda, and salt. 3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. 4. Add egg and beat well. 5. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. 6. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1-1/2 Tbsp sugar. 7. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25-30 minutes. (25 minutes was perfect for me.) 8. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate. * Make your own buttermilk: If you don't have buttermilk, no worries! Just add 2 tsp of vinegar or lemon juice to 1/2 cup of milk. Allow it to sit for 10 minutes, and voila- buttermilk!


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