Strawberry buttermilk cake

In a real embarrassment of riches, my refrigerator has been loaded down with strawberries this week!  Of course, we can get strawberries any time of year but in the last week or so, I'm seeing an abundance of them and some great sales that I just can't resist.  So I keep loading up boxes and bringing them home...
Usually, I gobble up the berries so fast, there's none left to do anything with them! This time, I actually had more than enough to bake a cake with.  I've always got this simple buttermilk cake in the back of my mind.  I've made it with raspberries and have always wanted to try it with strawberries.  Well, now I can tell you it's really good with strawberries!
The cake base is perfectly easy and delicious - moist and a little tangy from buttermilk, not too heavy, and fragrant with fresh lemon zest (I particularly love the lemon zest so don't skip it!).  It has a sweetness that blends well with the fruit.  It's just a great everyday cake to whip up for no particular reason, or for a gathering.
I feel like this is a shortcut to strawberry shortcake since it's what it tastes like, only faster to make.  This simple cake is a great one to have in your repertoire for all those delicious summer berries to come!  

I like to bake this cake in an 8-inch pan rather than a 9-inch since it's a thin cake. Once you mix the batter, spread it around the pan, then nestle the fruit on top. I used 10 strawberries, halved, and placed them cut-side down.
Sprinkle about a tablespoon and a half of granulated sugar on top of the fruit.  The last time I made it with raspberries, I used turbinado sugar and a bit less.  My strawberries were not intensely sweet so I was more generous this time (my husband likes his fruit sweet).
The cake batter, which takes only about 20 minutes to bake up, will rise and cover some (or most, as in my case) of the strawberries.  The cake smells so good!  Let it cool about 15 minutes before turning it out.  Since the cake is moist, lining the bottom of the pan with a round of parchment paper is a good idea.
This cake is good at room temperature and likewise while it's still a little warm.  It's great if you can time it so that you dig in when the top is crusty and slightly crunchy. I love the golden sides and crust on this cake.
Biting into this, you taste the softened berries, sweetness, a hint of lemon, without anything being overwhelming.  Honestly, if you're going to bake something with fruit, this is a great one.  The simple little cake will go fast and make you happy!

Recipe:

Strawberry Buttermilk Cake
Adapted from Smitten Kitchen, who adapted it from Gourmet

- For one 8-inch round cake (you could bake a thinner 9-inch cake; check for doneness a couple minutes early) -

1 cup (130g) all-purpose flour
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) baking soda
1/4 teaspoon salt
4 tablespoons (56g) unsalted butter, softened
2/3 cup (146g) plus 1 1/2 tablespoons (22g) sugar, divided
1/2 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup (118ml) well-shaken buttermilk
10-12 small to medium-sized fresh strawberries, cleaned, hulled, and sliced in half

Preheat oven to 400 degrees.  Lightly spray an 8-inch round cake pan with baking spray (or butter and flour the pan).  If desired, line the bottom with a round of parchment for easier removal later.

In a bowl, whisk together the flour, baking powder, baking soda, and salt.  Place butter and sugar into the bowl of a stand mixer fitted with the paddle attachment. Add lemon zest, rubbing it into some of the sugar to release its essence.  Beat mixture on medium-high speed until pale and fluffy. Add vanilla, then egg.  Beat well, scraping the sides and bottom of the bowl as needed.  

On low speed, mix in the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the flour mixture.  Mix until just combined and smooth. Scrape batter into the cake pan, spreading and smoothing out the top.  Place fresh strawberries evenly around the top and sprinkle with the remaining 1 1/2 tablespoons of sugar.

Bake until cake is golden and a cake tester inserted into the cake comes out clean, about 20-25 minutes.  Remove from the oven, set on wire rack and let cake cool for about 15 minutes in the pan. Carefully remove the cake from the pan and let cool on wire rack.  The cake is delicious served slightly warm or at room temperature.



39 comments:

  1. The best tea accompaniment! I want one too!

    ReplyDelete
    Replies
    1. Mine is gone and I just baked it yesterday.

      Delete
  2. haha that's been me with asparagus this week! I'm hoarding it like crazy!!

    This cake sounds fantastic! And I happen to have a half used carton of buttermilk in the fridge right now. I just need to pick up some strawberries! Have a wonderful weekend Monica!!

    ReplyDelete
    Replies
    1. I wanted to say it's been a story of strawberries and asparagus! Such good deals in past week or two! I might pick up some more asparagus later (probably berries, too)! haha
      Enjoy the weekend...we're supposed to get snow this Sunday! Ugh!

      Delete
  3. I can go crazy with berries on sale, but have to end up freezing some of it! I have tried buttermilk cakes before, they are moister than your run-of-the mill sponge, you can see it in the pictures!

    ReplyDelete
    Replies
    1. I just bought another box of strawberries! haha. Yes, buttermilk is like some magic ingredient. I have come to love it.

      Delete
  4. This is a lovely fruit filled treat! I've been thinking about a raspberry breakfast cake made with buttermilk because my freezer is still full from last summer - I guess I haven't cleaned it out enough during the winter. I can't wait for local strawberries and will put this on my list of must-make recipes. Have a wonderful weekend Monica!

    ReplyDelete
    Replies
    1. Tricia, this cake is great with raspberries as well. And my husband had the last piece for breakfast this morning; he was very happy. : )

      Delete
  5. Wow, this cake is stunning! I would love to try this with other berries, too :) So delicious!

    ReplyDelete
    Replies
    1. Definitely...I've done it with raspberries and that is nice, too.

      Delete
  6. Hi Monica, I've been on a strawberry kick too, love, love this cake. Looks amazing!! Have a great week-end.

    ReplyDelete
    Replies
    1. I'm so with you on the strawberry and asparagus buying and eating spree. Your recipes have looked great!

      Delete
  7. This sounds amazing – I’ve actually never tried a strawberry cake and thinking to use up the two strawberry boxes my husband bought.

    ReplyDelete
    Replies
    1. This is easy to make and eat. I hope you try it!!

      Delete
  8. I've made that cake with raspberries before, and it's one of my favourites. Great idea to experiment with other kinds of fruit!

    ReplyDelete
    Replies
    1. Yes, I could just eat the cake by itself...so good, isn't it.

      Delete
  9. What a beautiful cake! I love that you did a buttermilk approach to a cake (I love the taste!). I just got some strawberries on sale, so it might be cake time!

    ReplyDelete
    Replies
    1. I love buttermilk and I keep buying strawberries left and right these days, too!

      Delete
  10. Hello Monica! This cake is perfect - moist, tangy, not too heavy, lemon flavours, fruity - reminds me of the Sunday cakes mum used to make for us. A pure delight!!  ;-)
    Dear, I am in love with your photos,
    What kind of camera do you use? can you give me tips?
    Thank you very much for the measurements in grams. Can't wait to bake this cake.

    Have a Happy Easter ahead!

    ReplyDelete
    Replies
    1. Thanks and hope you have a wonder Easter planned as well!
      This cake is just everything you said. And you are too kind about the pics - I use a Nikon D7000, I believe. : )

      Delete
    2. Thanks, actually I will make this cake tomorrow evening....yummmy

      Delete
  11. The cake looks so perfect! I have never baked with strawberries before, I only put them fresh on the cake. I have to try this. Still have to wait for a while, it takes another two months around here for the garden strawberries to ripen.

    ReplyDelete
    Replies
    1. I hear you...my husband loves fruity cakes, baked, warm, etc., whereas I'm the pop-in-in-my-mouth kind. I didn't use to even like berries, believe it or not. Glad to be a convert!

      Delete
  12. We've been on a strawberry kick lately too! I love that you made this pretty buttermilk cake! It looks SO delicious! I wish I had a big slice, it's definitely my kind of snack cake :)

    ReplyDelete
    Replies
    1. I have some in the fridge right now still! I think I better take a couple days' break soon. I really like this cake, very girly in a way. ; )

      Delete
  13. It's strawberry season and I am so happy about it! This cake is right up my alley! Popping up from culinaryflavors.gr.

    ReplyDelete
    Replies
    1. Strawberries everywhere and at a very good price lately so I can't resist. Thanks, Katerina.

      Delete
  14. I haven't been able to get enough fresh berries lately! I wish I had a slice of this cake to go with my coffee!

    ReplyDelete
    Replies
    1. I am eating half my weight in strawberries lately. : ) Not a problem, really! I miss the cake already.

      Delete
  15. Oh Monica, this is such a pretty cake with all the strawberries in it...I love the way it turned out.
    Have a great week :)

    ReplyDelete
    Replies
    1. Appreciate it, Juliana. It is such a simple cake and you just nestle that fruit on top and there you are! : )

      Delete
  16. Who can resist a berry sale! I am completely with you. Especially when the outcome is so delicious. Just love the way it looks. Neat, simple and so inviting!

    ReplyDelete
    Replies
    1. I really have to tell myself not to buy too much produce. It's easy to go overboard. But the sales have been great lately. Hope all is well in Australia. : )

      Delete
  17. I would love to try this buttermilk cake recipe.. It is soft spongy and moist

    ReplyDelete
    Replies
    1. It really is very moist and delicate. Thanks!

      Delete
  18. This is the recipe I need for when we go strawberry picking and come home with way too many!I also get carried away with berry sales at the supermarket! I am picturing eating this lovely simple cake all spring and summer.

    ReplyDelete
    Replies
    1. Yes, absolutely...I highly recommend it. I think you'd love this simple delicious little cake. : )

      Delete
  19. Oh this cake sounds so good! The golden crust and the strawberries just peaking through the top are just perfect. Definitely a keeper for summer cake baking!

    ReplyDelete
    Replies
    1. For sure...when and if I have extra fresh fruit that I don't eat all too quickly, I'm making this cake!

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...