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Buttermilk Strawberry Cake

Buttermilk Strawberry Cake

Strawberry Cake

Buttermilk adds a slight tang and fluffy texture to this cake, and lemon zest adds a floral aroma.
By Laura Kasavan

Strawberry Cake

Devouring fresh strawberries is one of my favorite summer pastimes. I love to eat them sliced on granola for breakfast, or over vanilla ice cream with a splash of fruity balsamic vinegar. A favorite new way to enjoy them is baked in this simple yet delicious strawberry cake – as it cools, the cake fills the kitchen with the intoxicating aroma of a strawberry stand.

Strawberry Cake

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Buttermilk adds a slight tang and fluffy texture to the cake, and lemon zest adds a floral aroma. Baking this cake in a rectangular baking dish makes it an easy sweet to cut into squares and serve a group.

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Buttermilk Strawberry Cake

  • Author: Laura Kasavan
  • Total Time: 55 minutes
  • Yield: 16 1x


A simple, golden cake perfumed with fresh strawberries and lemon zest.


  • 1 1/2 cups (50 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, softened at room temperature
  • 3/4 cup (144 g) granulated sugar
  • Zest of 1 lemon
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (0.12 l) low-fat buttermilk
  • 1 pound (450 g) strawberries, hulled and halved
  • 1 tablespoon turbinado (raw) sugar


  1. Preheat oven to 350°F (180°C and spray an 11 x 7-inch (2 quart) baking dish with nonstick spray.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to medium-low and add egg and vanilla; beat well.
  4. Reduce speed to low and add half of flour mixture, beating just to combine. Add buttermilk, then finish with remaining flour mixture.
  5. Pour batter into prepared baking dish; smooth top with an offset spatula. Arrange strawberries on top of batter in a single layer with cut sides down and sprinkle with turbinado sugar.
  6. Bake for 10 minutes, then reduce oven temperature to 325°F (160°C) and bake until cake is golden and a toothpick inserted in the center comes out clean, about 35 minutes.
  7. Cool in pan on a wire rack before cutting into squares. Store leftovers loosely covered at room temperature up to 2 days.
  • Prep Time: 20 mins
  • Cook Time: 35 mins


  • Serving Size: 1 piece
  • Calories: 140
  • Carbohydrates: 22
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