This was a spur of the moment recipe. I wanted to make something and realized I had all of the ingredients. It was similar to a cake I made a few years ago, but I never blogged that one. Aaaaand, I think this one might be better anyway. We are nearing the end of strawberry season, but you could always try a different fruit like blueberries, too.
This is almost okay for breakfast, but it is still on the sweeter side.
So many strawberries!
Directions for Strawberry Buttermilk Cake
Slightly adapted from Back in the Day Bakery Made with Love
- 1.5 cups flour
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 Tablespoons butter, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- ¾ pound strawberries, cleaned, hulled, and halved
- Cinnamon chips (optional)
- Turbinado sugar and confectioner’s sugar (optional)
Preheat the oven to 350 degrees F and prepare a 9-inch deep-dish pie pan (or springform pan—that’s what I used). Using the paddle attachment on your mixer, cream together the butter and sugar until light and fluffy, about 4-5 minutes on medium speed.
Meanwhile, whisk together the flour, baking powder, and salt.
When the butter/sugar is creamed together, add the egg, buttermilk, and vanilla and beat for 1-2 minutes until well-combined.
On low speed, add the flour mixture, stirring just until combined. It will be thick at this point.
Use a spatula to make sure all of the batter is mixed, then spread it evenly into the pie pan. Tap it on the counter to remove any air bubbles, then begin topping. I added some cinnamon chips on top (optional).
Then, place the strawberries around the edge and make concentric circles into the middle. If desired, top with some turbinado sugar before baking.
Bake for 10 minutes at 350 degrees, then drop the temperature to 325 degrees F and bake for 50-60 minutes longer. It might still look a bit under-done in the middle, but you want a cake tester to come out clean from the center.
Let it cool in the pan on a wire rack.
To serve, you can dust the top with some confectioner’s sugar.
Store leftovers in the refrigerator.
Directions for Strawberry Buttermilk Cake (without pictures)
Slightly adapted from Back in the Day Bakery Made with Love
- 1.5 cups flour
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- 6 Tablespoons butter, room temperature
- 1 cup granulated sugar
- 1 egg, room temperature
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- ¾ pound strawberries, cleaned, hulled, and halved
- Cinnamon chips (optional)
- Turbinado sugar and confectioner’s sugar (optional)
Preheat the oven to 350 degrees F and prepare a 9-inch deep-dish pie pan (or springform pan—that’s what I used). Using the paddle attachment on your mixer, cream together the butter and sugar until light and fluffy, about 4-5 minutes on medium speed. Meanwhile, whisk together the flour, baking powder, and salt.
When the butter/sugar is creamed together, add the egg, buttermilk, and vanilla and beat for 1-2 minutes until well-combined. On low speed, add the flour mixture, stirring just until combined. It will be thick at this point. Use a spatula to make sure all of the batter is mixed, then spread it evenly into the pie pan. Tap it on the counter to remove any air bubbles, then begin topping. I added some cinnamon chips on top (optional). Then, place the strawberries around the edge and make concentric circles into the middle. If desired, top with some turbinado sugar before baking.
Bake for 10 minutes at 350 degrees, then drop the temperature to 325 degrees F and bake for 50-60 minutes longer. It might still look a bit under-done in the middle, but you want a cake tester to come out clean from the center. Let it cool in the pan on a wire rack.
To serve, you can dust the top with some confectioner’s sugar. Store leftovers in the refrigerator.
