Strawberry Buttermilk Cake
The View From the Great Island
This easy strawberry buttermilk cake is a delicious little snack cake that works for breakfast, brunch, coffee break, or afternoon tea. There is almost a pound of fresh juicy strawberries in this berrylicious dessert!
- 1.5 cups all purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup (1 stick) unsalted butter (at room temperature)
- 1 cup granulated sugar, plus 1/4 cup for sprinkling later
- 1.5 tsp vanilla extract
- 2 jumbo eggs (or 3 large)
- 0.25 cup sour cream
- 0.25 cup buttermilk
- 14 ounces fresh strawberries, hulled and sliced
- Set oven to 350F
- Lightly spray a 9 inch spring form pan.
- Whisk together the flour, baking powder, and salt and set aside.
- Cream the soft butter and sugar together in a stand mixer for 3-4 minutes, until light and fluffy. Scrape down the side of the bowl a couple of times.
- Beat in the eggs, one at a time, and then beat in the vanilla.
- Stir the sour cream and buttermilk together, and then add the flour to the mixing bowl alternately with the wet, beginning and ending with the flour. Mix until combined, but don't over mix.
- Fold in the berries and turn into the prepared pan. Smooth out the top. Sprinkle the surface of the cake liberally with granulated sugar.
- Bake for 35-40 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. You can insert a toothpick in the center to test.
- Let cool briefly, and then unlatch the spring and remove the outer ring. I like to run a spreading knife along the edge first to loosen any parts of the cake that are sticking to the pan. Cool completely on a rack before slicing.