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strawberry buttermilk cake recipe
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4.95 from 20 votes

Strawberry Buttermilk Cake

This rich and delicious Strawberry Buttermilk Cake goes perfectly with summer nights, backyard barbecues or a cup of coffee. Make it gluten-free or with conventional flour - everyone loves this recipe!
Prep Time20 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: cake, gluten-free baking, strawberry recipes
Servings: 8 servings
Calories: 265kcal
Author: K.C. Cornwell

Ingredients

  • 1 ½ cups Gluten Free flour blend add 2 teaspoons xanthan gum or baking binder if not already included in the blend - or conventional AP flour (if not GF)
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter softened (or coconut oil)
  • ¾ cup granulated sugar plus 1 tablespoon
  • 1 large egg
  • ⅔ cup buttermilk (or non-dairy milk with lemon juice added)
  • 2 teaspoons vanilla extract
  • 3 teaspoons grated grapefruit zest divided (orange is ok if you prefer)
  • 1 pound strawberries halved – or quartered if very large
US Customary - Metric

Instructions

  • Preheat oven to 350 F (180 C). Butter a 10-inch (25 cm) pie or tart pan, or prepare with non-stick spray.
  • Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Combine butter and ¾ cup sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes. Mix in egg, buttermilk, vanilla and 2 teaspoons of the grapefruit zest on medium speed. Add the flour mixture and mix to combine without over-mixing. Spread batter in the prepared dish (it will be thick).
    Arrange strawberries, cut-side down, on top of the batter, gently pressing to partially submerge. Squeeze in as many strawberries as possible. Sprinkle with 1 tablespoon sugar (if you have turbinado or raw sugar available, that works well on top of the cake).
  • Bake in oven until top is light golden and a knife inserted in the cake comes clean, about 50 minutes. Cool in plate on a rack.
    Before serving, sprinkle remaining zest over the cake. Serve slightly warm or at room temperature. Accompany with whipped cream if desired.

Notes

adapted from a Martha Stewart recipe.

Nutrition

Calories: 265kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 45mg | Sodium: 279mg | Potassium: 159mg | Fiber: 4g | Sugar: 23g | Vitamin A: 332IU | Vitamin C: 34mg | Calcium: 69mg | Iron: 1mg