Strawberry Buttermilk Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F and grease a 9-inch round cake pan.
• STEP 2.In a medium bowl, whisk together the flour, baking powder, and salt.
• STEP 3.In a separate large bowl, cream together the butter and sugar until light and fluffy.
• STEP 4.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
• STEP 6.Gently fold in the chopped strawberries.
• STEP 7.Pour the batter into the prepared cake pan and smooth the top with a spatula.
• STEP 8.Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
• STEP 9.Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• STEP 10.Serve the cake at room temperature with whipped cream or vanilla ice cream, if desired.

Cooking Tips

• Make sure to use fresh strawberries for the best flavor and texture.
• If the strawberries are very juicy, you can toss them in a little flour before folding them into the batter to prevent them from sinking to the bottom of the cake.
• To make the cake extra moist, you can brush the top with a simple syrup made from equal parts sugar and water before serving.

Storage and Serving

• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• You can also freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing.
• To serve, thaw the frozen cake in the refrigerator overnight and bring it to room temperature before serving.