Strawberry Buttermilk Cake

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I am both a lazy and mediocre baker, quick to grow impatient with precise measurements and a poor sport when it comes to washing all those bowls, measuring cups and messy utensils.

This is my kind of cake,  Strawberry Buttermilk Cake, an old-fashioned tea cake that my mother and grandmother would serve to lady friends in the afternoon – or to a lucky girl just home from school. No frosting or fanfare, just a quick treat that features beautiful spring berries.

TIP: Spend an extra dollar or two and buy organic strawberries for your family. Strawberries can absorb pesticides at an alarming rate and capacity.

Serves 4

  • flour and butter to prepare cake pan
  • 1 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 pinch kosher salt
  • 1/2 stick unsalted butter, room temperature
  • 2/3 cup plus 2 tablespoons white sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon Meyer lemon zest
  • 1 large egg
  • 1/2 cup buttermilk, well-shaken
  • 1 generous cup strawberries, washed, hulled and quartered

1. Preheat oven to 400 degrees.

2. Butter and flour a round cake pan. Place a circle of parchment paper in the prepared pan.

3. Whisk together the flour, baking powder, soda and salt.

4. Using a standing mixer fitted with a paddle attachment, beat the butter and sugar at medium-high speed for 2 minutes. Add the vanilla, lemon zest and egg. Beat for two minutes.

5. On low speed, alternate adding the flour mixture and the buttermilk, beginning and adding with the flour mix. Mix until just blended, ending with a stir using a rubber spatula.

6. Pour batter into prepared cake pan. Place the prepared berries evenly on top of the batter, then sprinkle with remaining 2 tablespoons of sugar.

7. Bake for 25 minutes, until cake turns golden brown and tester comes out clean.

8. Cool cake in pan for 10 minutes, then use 2 plates to remove it, discard the parchment and invert onto serving plate.

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22 Responses to Strawberry Buttermilk Cake

  1. lafujimama April 16, 2012 at 8:23 am #

    This is my kind of cake!! I can already tell you that the Fujilings are going to be big fans of this one!

  2. lafujimama April 16, 2012 at 8:24 am #

    Oooh yes! This is my kind of cake! I can already tell you that the Fujilings are going to be big fans of this one. 🙂

  3. Carol Sacks April 16, 2012 at 8:35 am #

    Must. Have. This. Now! Looks terrific. Totally my kind of cake. Lovely!

    • lizthechef April 16, 2012 at 9:23 am #

      It would be nice to have some of your lovely rhubarb-strawberry sauce to top it!

  4. Elizabeth April 16, 2012 at 9:23 am #

    Wow, I love it. Strawberry cake of any kind is my kind of cake. This looks quick and easy for a lovely summer cake. Thanks again!!!

  5. apuginthekitchen April 16, 2012 at 9:37 am #

    Oh this is lovely, what a wonderful cake and perfect timing with strawberry season in full swing. Simple to prepare and looks so delicious.

  6. Wendy Read (@Sunchowder) April 16, 2012 at 10:05 am #

    Perfect and easy peasy cake, love this, I imagine all different sorts of berries would make this perfect!

  7. omgyummy April 16, 2012 at 10:21 am #

    My kind of cake too – I’m working on my technique and patience but I really love the quick bread/muffin kind of recipe the best. This would be lovely with other berries as well and easy to put together on a Sunday morning. But I sure would love a piece with a cup of coffee right now!

    • lizthechef April 16, 2012 at 1:59 pm #

      Yes, I’m thinking ahead to raspberries and peaches this summer.

  8. The Wimpy Vegetarian April 16, 2012 at 11:25 pm #

    Definitely my kind of cake!! This would be great all summer using different fruit!

    • lizthechef April 17, 2012 at 8:49 am #

      Susan, I will bet you can put a wonderful spin on this with different summer fruit.

  9. Oui, Chef April 17, 2012 at 5:13 am #

    Still early for local berries here, but I am bookmarking this recipe to try once they arrive!

    • lizthechef April 17, 2012 at 8:49 am #

      Steve, I wish you could taste our local San Diego berries, truly the best I have ever eaten. Love that they are local.

  10. Averie @ Averie Cooks April 17, 2012 at 8:39 am #

    About 2-3 weeks ago, I posted two different strawberry cake/bread recipes & then a smoothie recipe. Was on a major strawberry kick! This cake of yours looks moist and wonderful!

    • lizthechef April 17, 2012 at 8:48 am #

      I have been on a strawberry kick as well – soon, we will tire of them – but not yet…

  11. sippitysup (@sippitysup) April 17, 2012 at 7:03 pm #

    I make a similar cake every spring. Reminds me I need to accomplish that real soon. GREG

  12. 7Legs (@7legs) April 18, 2012 at 9:34 am #

    You’re right – I’ve stopped being cheap and buy organic. Great post!

    • lizthechef April 18, 2012 at 10:31 am #

      I’m buying more and more organic produce, following the list to avoid the “dirty dozen”.

  13. Nina April 18, 2012 at 3:28 pm #

    Oh lovely…jes the way i like it:),Yummy!

  14. Jayne April 20, 2012 at 6:58 am #

    Lovely cake! I love a cake that doesn’t need icing. Must try this!

    • lizthechef April 20, 2012 at 7:41 am #

      Jayne, I, too, like a cake without icing – hope you try it.

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