Strawberries Fields for…Cake (Strawberry Buttermilk Cake with Lemon Cream)

The Life of a Strawberryholic

Since strawberries returned to our local farmers market our Sunday mornings start with a run to the market.  As soon as we arrive home, the first couple of baskets of strawberries go into a colander, given a quick rinse, and placed on the counter for immediate consumption.  The rest of the berries are placed in paper towel-lined containers and enjoyed throughout the week.  Somewhere in the middle of the week, we start thinking of different ways to serve those little red gems.  Luckily, both the internet and cooking mags are filled with recipes that highlight berries.  While thumbing through the latest issue Baking from Scratch, Jamie came across a mouthwatering recipe for a Strawberry Buttermilk Cake with Lemon Cream.  She immediately set upon making it.

Another Strawberry Cake, Deb?  Why?

I had previously posted a recipe just for that “save me from all the strawberries I bought” moment, Summer Strawberry Cake from Smitten Kitchen.   A delish, jam-packed full of strawberries cake. So why another strawberry cake recipe?  This one is easy to make and pretty darn delicious too, but the smile, fist bump the guy next to you moment is the Lemon Cream. Sure, a simple dusting of powdered sugar would be fine, BUT, oh, that Lemon Cream takes it over the top. It is creamy, sweet with a lemony zing, and adds the wow factor.  Do not skip it.

To make the cake batter, cream softened butter with sugar and lemon zest until light and fluffy. Add the dry ingredients mixture alternating with the buttermilk always starting and ending with the dry ingredients.  Jamie baked it in a regular cake pan although the recipe calls for either a cast iron pan or cake pan.  I imagine a cast iron pan would result in crispy edges. I leave it to you to decide what pan to use.

The cake is not quite as dense as a coffee cake and has a nice crumb. The strawberries provide the flavor punch and the sprinkle of Turbinado Sugar adds a nice finishing crunch.

The next time you go to your local farmer’s market, pick up an additional pint or two of strawberries, and make this cake. It’s berry delicious and don’t skip the Lemon Cream!

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5 from 1 vote

Strawberry Buttermilk Cake

From Bake from Scratch, a delicious buttery cake topped with strawberries and a killer lemon cream!

Course Cake, Dessert

Cuisine American

Keyword buttermilk, lemon cream, Strawberry

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Ingredients

Creamed Mixture

• 6 tablespoons (84 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest

Dry Stuff

• 1⅔ cups (209 grams) all-purpose flour
• 1 teaspoon (5 grams) baking powder
• ½ teaspoon (1.5 grams) kosher salt

Finish

• ½ cup whole buttermilk
• 1 teaspoon vanilla extract
• 8 ounce fresh strawberries, halved
• 2 tablespoons (24 grams) turbinado sugar

Lemon Cream

• 1½ cups heavy whipping cream
• 2/3 cup (80 grams) confectioners’ sugar
• 2 teaspoons lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon (0.75 gram) kosher salt

Instructions

The Cake

• Preheat oven to 325°F. Spray a 9-inch cast-iron skillet or cake pan with baking spray with flour.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
• Pour batter into prepared pan, using an offset spatula to smooth top. Top with strawberries, and sprinkle with turbinado sugar.
• Bake until golden brown and a wooden pick inserted in center comes out clean, 45 minutes to 1 hour. Serve warm with Lemon Cream.

Lemon Cream

• In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at medium speed until soft peaks form. Add lemon zest and juice, vanilla, and salt, beating to combine. Makes about 3 cups