Strawberry Buttermilk Cake: A Delicious & Easy Recipe

Strawberry Buttermilk Cake: just the name conjures up images of sunny afternoons, picnics in the park, and the sweet, tangy taste of summer. But this isn’t just any cake; it’s a slice of history, a testament to simple ingredients transformed into something truly extraordinary. For generations, buttermilk cakes have graced tables across the South, their moist crumb and subtle tang providing a comforting counterpoint to the sweetness of fresh fruit.

While the exact origins are debated, many believe buttermilk cakes evolved from early American settlers adapting European baking techniques with readily available ingredients. Buttermilk, a byproduct of churning butter, was a staple in many households and added a unique tenderness to baked goods.

What makes this Strawberry Buttermilk Cake so irresistible? It’s the perfect balance of flavors and textures. The buttermilk creates a wonderfully moist and tender crumb, while the fresh strawberries burst with juicy sweetness. It’s a cake that’s both elegant enough for a special occasion and simple enough to whip up on a whim. Plus, it’s incredibly easy to make, requiring no fancy equipment or complicated techniques. Whether you’re a seasoned baker or a kitchen novice, this recipe is sure to become a new favorite. Get ready to experience a taste of sunshine in every bite!

this Recipe

Ingredients:

• For the Cake:
• 2 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks, 226g) unsalted butter, softened
• 1 3/4 cups (350g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk
• 1 1/2 cups (about 225g) fresh strawberries, hulled and chopped
• For the Strawberry Glaze:
• 1 cup (about 150g) fresh strawberries, hulled and quartered
• 1/4 cup (50g) granulated sugar
• 1 tablespoon lemon juice
• 1 cup (120g) powdered sugar
• 1-2 tablespoons milk or water, as needed

Preparing the Cake Batter

1. Preheat and Prepare: First things first, let’s get our oven ready! Preheat it to 350°F (175°C). While it’s heating up, grease and flour a 9×13 inch baking pan. I like to use a cooking spray that contains flour for extra insurance against sticking, but the classic butter and flour method works perfectly too. Make sure you get into all the corners!
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking is key here to ensure everything is evenly distributed. This helps the cake rise properly and have a consistent texture. Set this bowl aside for now.
3. Cream Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Don’t rush this step! The creaming process incorporates air into the butter and sugar, which is essential for a tender cake. You should see a noticeable change in color and texture.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. The vanilla adds a lovely warmth to the cake, complementing the strawberries beautifully.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. So, add about 1/3 of the dry ingredients, then 1/2 of the buttermilk, then another 1/3 of the dry ingredients, then the remaining buttermilk, and finally the last 1/3 of the dry ingredients. Mix until just combined after each addition. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in a tough cake.
6. Fold in Strawberries: Gently fold in the chopped strawberries. Make sure they are evenly distributed throughout the batter. I like to gently toss the strawberries with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake during baking.

Baking the Cake

1. Pour into Pan: Pour the batter into the prepared baking pan and spread it evenly.
2. Bake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on it.
3. Cool: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. If you’re using a glaze, it’s best to let the cake cool completely before glazing.

Preparing the Strawberry Glaze

1. Make Strawberry Puree: In a small saucepan, combine the quartered strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes.
2. Simmer and Reduce: Continue to simmer the mixture, stirring occasionally, until it has thickened slightly and the liquid has reduced, about 5-10 minutes more. The mixture should be syrupy.
3. Strain the Puree: Pour the strawberry mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much juice as possible. Discard the solids (or save them to spread on toast!). This step ensures a smooth glaze.
4. Make the Glaze: In a medium bowl, whisk together the powdered sugar and the strained strawberry puree. Add milk or water, one tablespoon at a time, until the glaze reaches your desired consistency. You want it to be thick enough to coat the cake nicely, but thin enough to drizzle easily.

Assembling and Serving

1. Glaze the Cake: Once the cake is completely cool, drizzle the strawberry glaze evenly over the top. You can also spread it with a spatula if you prefer a more uniform coating.
2. Let the Glaze Set: Allow the glaze to set for about 15-20 minutes before slicing and serving. This will prevent the glaze from running too much when you cut the cake.
3. Serve and Enjoy: Slice the cake and serve. This Strawberry Buttermilk Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. Enjoy!

Conclusion:

This Strawberry Buttermilk Cake isn’t just another dessert; it’s a slice of sunshine on a plate, a comforting hug in every bite, and a guaranteed crowd-pleaser. From the tangy buttermilk that keeps it incredibly moist to the burst of fresh strawberry flavor dancing across your tongue, it’s a symphony of textures and tastes that will leave you wanting more. I truly believe this recipe is a must-try because it’s simple enough for a weeknight treat but elegant enough to grace any special occasion.

Why is this Strawberry Buttermilk Cake a must-try? It’s the perfect balance of sweet and tart, the incredibly tender crumb, and the sheer joy of using fresh, seasonal strawberries. It’s a recipe that evokes memories of summer picnics and grandma’s baking, all while being surprisingly easy to execute. Plus, the buttermilk adds a subtle tang that elevates the sweetness of the strawberries, creating a flavor profile that’s both familiar and exciting.

But the best part? It’s incredibly versatile! Serve it warm with a scoop of vanilla ice cream for a decadent dessert, or let it cool completely and dust it with powdered sugar for a more refined presentation. For a truly indulgent experience, try topping it with a dollop of freshly whipped cream and a few extra sliced strawberries.

Looking for variations? You could easily swap out the strawberries for other berries like blueberries, raspberries, or even blackberries. A sprinkle of lemon zest in the batter would add a bright, citrusy note that complements the berries beautifully. Or, for a richer flavor, try browning the butter before adding it to the batter. The possibilities are endless!

Serving Suggestions:

* Warm with vanilla ice cream
* Cooled with powdered sugar
* Topped with whipped cream and fresh strawberries
* Alongside a cup of hot coffee or tea

Variations:

* Substitute other berries (blueberries, raspberries, blackberries)
* Add lemon zest to the batter
* Use browned butter for a richer flavor
* Add a streusel topping for extra crunch

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s more than just a cake; it’s an experience, a celebration of simple ingredients and delicious flavors. So, gather your ingredients, preheat your oven, and get ready to bake a Strawberry Buttermilk Cake that will impress your family and friends.

I’m so excited for you to try this recipe! Once you’ve baked your own version of this delightful cake, I’d absolutely love to hear about your experience. Did you make any variations? What did you think of the flavor? Share your photos and stories in the comments below! Let’s create a community of bakers who appreciate the simple joys of a homemade Strawberry Buttermilk Cake. Happy baking! I can’t wait to see what you create!