Best Worlds Easiest Strawberry Buttermilk Cake Recipes
STRAWBERRY BUTTERMILK CAKE
Steps:
- Set oven to 350F
- Lightly spray a 9 or 10 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 to blend, and then add the flour to the mixing bowl alternately with the sourcream/milk, 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 40-45 minutes, or until the cake no longer jiggles in the center and the top is golden and slightly crackled. The exact cooking time will depend on the pan size you use. 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.
Nutrition Facts : Calories 276 kcal, Carbohydrate 38 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 77 mg, Sodium 90 mg, Fiber 1 g, Sugar 23 g, UnsaturatedFat 4 g, ServingSize 1 serving
STRAWBERRY BUTTERMILK CAKE
I made this as a breakfast cake but it is so good that my family eats it for dessert. I baked mine in a cast iron skillet but a springform pan will also work.
Provided by Yoly
Categories Strawberry Cake
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
- Combine flour, baking powder, and salt in a bowl. Set aside.
- Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
- Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 51.5 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8 g, Sodium 246.9 mg
WORLD'S EASIEST STRAWBERRY BUTTERMILK CAKE
If you can turn on an oven and a mixer, you can make this cake, I promise. It's an 8-inch sheet cake that's perfect for Sunday supper or a small dinner party, and it's an especially handy recipe to have on-hand now that ripe strawberries are starting to come in!
Provided by Stacey Norwood @Norwizzle
Categories Cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Muddle the berries with a ricer; set aside. Combine canola oil, eggs, buttermilk, sugar, and vanilla in the work bowl of your trusty KitchenAid stand-mixer. Mix,mix,mix on medium until well combined.
- Add 2 cups of self-rising flour, one cup at a time. Mix,mix,mix on low, until batter is combined. Strain most of the strawberries (reserving about 1/4 cup) and stir into the batter. Pour batter into a prepared 8-inch pan and bake at 350° for 35-45 minutes, or until a fork inserted in the center comes out clean. Cool completely.
- Whip up a half-batch of your favorite cream cheese buttercream frosting. Add strawberries and a little of the syrup; thicken with extra powdered sugar if needed. Frost cake. Cut into squares and serve.
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