Strawberry Buttermilk Cake
A soft, tender, vanilla-scented buttermilk cake studded with jammy roasted strawberries and finished with a simple vanilla glaze. Easy, beautiful, and made in one springform pan.
Servings: 8
Ingredients
For the Cake:
- ½ cup butter softened, plus more for greasing pan
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour lightly spooned into measuring cup and levelled off
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup buttermilk
- 8 oz strawberries hulled and sliced
For the Icing:
- ½ cup confectioners' sugar
- 1 tbsp buttermilk
- ¼ tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9-inch round springform pan with parchment paper, and grease the sides well with butter.
- Combine the 1/2 cup butter and the sugar in the bowl of a standing mixer and beat until fluffy and pale, about 2 minutes, scraping down sides occasionally. Beat in the egg and vanilla.
- In a separate bowl, whisk together the flour, baking soda and salt. With mixer speed on low, gradually incorporate about 1/3 of the flour mixture, followed by 1/2 of the buttermilk. Repeat, beating to combine between each addition, and ending with the final third of flour.
- Spread the batter evenly into the prepared pan, then cover the surface with strawberry slices. Bake in the centre of the oven for about 35-45 minutes, or until the top is golden and the center feels slightly springy when gently pressed. The internal temp should be 190ºF for perfect doneness. Cool in the pan set on a wire rack. Remove the ring from the springform pan when the cake is cool.
- To make the icing, whisk together the confectioners' sugar, buttermilk and vanilla. Drizzle over the cooled cake.
Notes
Buttermilk: Real buttermilk gives the best flavor and tenderest crumb. If you don't have any, see my buttermilk substitute guide.
Strawberries: Ripe, fragrant berries are the most flavorful. Slice them thinly so they roast into jammy pockets.
Flour Measuring: Spoon flour into the measuring cup and level off. Scooping packs the flour and can dry out the cake.
Room Temperature: Pull butter, egg, and buttermilk out 30 minutes ahead. Cold ingredients don't cream properly.
Pan Swap: A regular 9-inch round cake pan works if you don't have a springform. Line the bottom with parchment and grease well.
Doneness: The cake is done when the top is golden and the centre springs back when gently pressed. A toothpick can be unreliable near the berries.
Storage: Cover and store at room temperature for 2 days, or refrigerate up to 4 days. Bring to room temperature before serving.
Freezing: Freeze unglazed cake (whole or sliced) up to 2 months. Glaze fresh after thawing.
Nutrition
Calories: 341kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 417mg | Potassium: 99mg | Fiber: 4g | Sugar: 29g | Vitamin A: 446IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 1mg