This cake depends on the batter being thick enough that the strawberries sit on top without sinking. You cream butter and sugar, beat in an egg, add vanilla, then alternate flour with baking powder and buttermilk, holding back two tablespoons of buttermilk in case the batter gets too loose. If it is runny, the berries drop to the bottom.
Lay the strawberries cut-side down on the batter, sprinkle a tablespoon of sugar over everything, and bake for close to an hour at 350°F (180°C). It comes out golden with the berries barely visible under the risen crust. A dusting of powdered sugar after cooling. This is the version I stopped tinkering with after one too many soggy-bottomed attempts.
Tips for Making Strawberry Buttermilk Cake
Keep the batter thick
Reserve two tablespoons of buttermilk. Add the rest first and check the consistency. The batter should be thick enough to hold a spoon upright.
If the batter is too thin, the strawberries sink during baking and you get a soggy bottom layer instead of fruit on top.
Place the strawberries carefully
Cut-side down on the surface of the batter. Press them in gently so they sit halfway in without going through to the bottom.
Six ounces of strawberries is about eight to ten medium berries. Space them evenly across the top.
Strawberry Buttermilk Cake
- Total Time: 75 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
A tender buttermilk cake studded with juicy strawberries. Perfect for a casual afternoon treat or a special occasion.
Ingredients
- 6 oz (150 g) Strawberries
- 6 tbsp (85 g) Butter
- 1 cups (237 ml) Sugar
- 1 1/2 cups (355 ml) Flour
- 1 1/2 tsp Baking Powder
- 1 Egg
- 1/2 cups (118 ml) Buttermilk
- 1 tsp Vanilla Extract
- 1 tbsp Extra sugar
- 1 tsp Powdered Sugar
Instructions
- Preheat oven to 350°F (180°C) and grease and dust a baking pan.
- Bring all ingredients to room temperature.
- Lightly cream butter with a hand mixer. Add in the sugar.
- Cream again for 1 minute.
- Add egg and cream; beat again for 2 minutes.
- Add vanilla.
- Add flour and baking powder.
- Pour in the buttermilk, reserving 2 tablespoons; adding too much may make the batter runny. The batter should be thick.
- Cream for a minute and add the reserved buttermilk if needed. The batter should be thick so the strawberries don’t sink.
- Scoop batter into the prepared baking pan and level the top with a spatula.
- Place the berries gently, cut side down.
- Sprinkle 1 tablespoon of sugar on top.
- Bake for 50-60 minutes at 350°F (180°C), or until a toothpick inserted comes out clean and the crust is golden.
- Allow to cool to room temperature.
- After cooling, dust with powdered sugar.
Notes
- For extra juicy strawberries, macerate the sliced berries in 1 tablespoon of sugar for 15 minutes before adding to the batter.
- If buttermilk is unavailable, substitute with 1 1/2 cups milk + 1 1/2 tbsp lemon juice or white vinegar (let sit for 5 minutes before using).
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use frozen strawberries?
Fresh is better for this cake. Frozen strawberries release too much water as they thaw, which makes the batter around them soggy. If you must use frozen, do not thaw them first.
Why does the recipe hold back some buttermilk?
Buttermilk varies in thickness between brands. Holding back two tablespoons lets you control the batter consistency. If it is already thick enough, you do not need the extra liquid.
How do I store this cake?
In an airtight container at room temperature for up to three days. The buttermilk keeps it moist. Do not refrigerate unless you need to keep it longer, as cold firms up the crumb.
