Strawberry Buttermilk Cake

strawberry buttermilk cake on a cake plate

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4.49 from 68 votes

This Strawberry Buttermilk Cake is moist, soft, and so yummy with a light and simple flavor.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Difficulty: Easy

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Hand Mixer

Ingredients

1½ cups all-purpose flour 180g
1 tsp baking powder 4g
½ tsp kosher salt
6 tbsp unsalted butter 85g, room temperature (¾ stick)
1 cup granulated sugar 200g, divided
3 large eggs 150g, room temperature
1 tbsp freshly squeezed lemon juice 14g, from ½ lemon
1 tbsp lemon zest 6g, from 1 lemon
2 tbsp orange zest 12g, from 1 orange
¼ cup sour cream 57g room temperature, plain yogurt also works
¼ cup buttermilk 57g room temperature
12 oz fresh strawberries 340g, hulled and sliced (1 pint), raspberries or blueberries also work

Instructions

Preheat oven to 350°F and lightly spray a 9-inch spring form pan with nonstick spray. Set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
1½ cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt
In a large mixing bowl, using a hand mixer, cream the butter and ¾ cup sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
6 tbsp unsalted butter, 1 cup granulated sugar
Beat the eggs in, one at a time, then beat in the lemon juice, lemon zest, and orange zest.
3 large eggs, 1 tbsp freshly squeezed lemon juice, 1 tbsp lemon zest, 2 tbsp orange zest
Stir together the sour cream and buttermilk.
¼ cup sour cream, ¼ cup buttermilk
Add the flour mixture to the butter mixture, alternately, along with the sour cream/buttermilk mixture; begin and end with the flour mixture.
Mix just until the flour is incorporated.
Fold in the strawberries and pour the batter into the prepared baking pan. Smooth the top and sprinkle with the remaining ¼ cup granulated sugar.
12 oz fresh strawberries
Bake at 350°F for 35-45 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden, slightly crackled, and should not jiggle. Note, this cake does not rise a lot, so don't expect a tall cake.
Transfer the cake to a cooling rack and allow to cool 10 minutes. Run a thin knife along the edge to loosen any sticking edges. Remove the outer ring of the springform pan and cool the cake completely before slicing.

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